Lime Shrimp with Coconut Rice

Put the Lime in the Coconut! 🙂  We love listening to this song while we enjoy this meal since this dish is a Caribbean getaway for your taste buds.

 

“Is it OK to eat shrimp?” This is one of the first questions we often got asked when we began our careers as registered dietitians. Word on the street was that since shrimp is high in cholesterol that people should stay away. When new clients would ask us if this was true, we’d love getting to say “Heck NO!” 🙂  Woohoo! While shrimp is high in cholesterol, it’s low in saturated fat, the main dietary culprit for raising cholesterol levels in the diet. Cholesterol in our food just doesn’t seem to have such a large role in affecting the body’s cholesterol levels. And shrimp is a great source of lean protein—a dream come true when you’re looking to keep your waistline trim—and also for those looking to get more protein from seafood! (Pssst… wanna get some more fish in your diet? Try this Buffalo Salmon, or this Soy Ginger Salmon, or this Blackened Wild Flounder.

 

 

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And here’s the kicker! Looking for a new, innovative way to eat rice? Our mom often served plain brown rice—not us! We’ve gotcha covered! 😉 In our recipe below, you combine lean protein from shrimp with a sweet and creamy rice! We simply cook rice in lite coconut milk which is super creamy but cuts the fat and calories in half from the real deal Get away tonight on an island adventure! 😉

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Lactose intolerant? Great news—you can enjoy this dish without worry! This rice is creamy thanks to the coconut milk is which is lactose free.

 

One of our favorite weight loss tips: Remember to keep protein intake to at least 15 grams per meal (ideally 20) to keep your cravings at bay. Protein is a good source of calories that will keep you feeling fuller, longer and stabilize blood sugars levels that prevent a crash and the subsequent cravings.

 

Lime Shrimp with Coconut Rice

(Yields 1 meal)

 

Ingredients:

  • ¾ cup lite coconut milk
  • ¼ cup short grain rice (white or brown, but we used white in the photo but recommend brown for an extra nutrient & fiber boost)
  • 4 oz. uncooked shrimp (can be frozen or fresh)
  • ½ cup peas
  • ¼ cup lime juice

 

Directions:

Bring coconut milk to a boil in a medium saucepan. Add rice. Cover and turn heat to low. Allow for rice to cook for about 20 minutes. In a skillet, add shrimp and lime juice. Sautee for about 15 minutes or until shrimp are cooked and no longer pink. When rice is done, add peas and stir in. Place rice and peas on a plate, top with shrimp and enjoy!

 

Nutritional Information:

Per meal

Calories 315; Fat 4g; Saturated Fat 2g; Carbohydrates 49g; Protein 30g; Cholesterol 210mg; Sodium 345mg; Fiber 3g

Lime Shrimp with Coconut Rice
 
Author:
Serves: 1 serving
Ingredients
  • ¾ cup lite coconut milk
  • ¼ cup short grain rice (white or brown, but we used white in the photo but recommend brown for an extra nutrient & fiber boost)
  • 4 oz. uncooked shrimp (can be frozen or fresh)
  • ½ cup peas
  • ¼ cup lime juice
Instructions
  1. Bring coconut milk to a boil in a medium saucepan. Add rice. Cover and turn heat to low. Allow for rice to cook for about 20 minutes. In a skillet, add shrimp and lime juice. Sautee for about 15 minutes or until shrimp are cooked and no longer pink. When rice is done, add peas and stir in. Place rice and peas on a plate, top with shrimp and enjoy!
Nutrition Information
Serving size: 1 serving Calories: 315 Fat: 4 Saturated fat: 2 Carbohydrates: 49 Sodium: 345 Fiber: 3 Protein: 30 Cholesterol: 210

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