Coconut Shrimp and Rice
Coconut Shrimp and Rice might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 340 calories, 16g of protein, and 13g of fat per serving. A mixture of basmati rice, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert.
Instructions
Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat.
Add garlic, crushed red pepper and shrimp and saut until shrimp is cooked through, 3 to 4 minutes total.
Transfer shrimp mixture to a plate and cover with foil to keep warm.
Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Santa Margherita Pinot Grigio]()
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.