
Delilma Nutrition
Grilled Shrimp with coconut rice
Part of the Leptin Resistance Newsletter
Ingredients
1/4 cup unsweetened, grated coconut
1/2 cup chopped parsley
1/2 tin coconut milk
1 white onion, diced
1 lb. shrimp (16-20 count), peeled and deveined
1 3/4 cups of wild rice
1 tsp fresh ginger, minced
2 tbsp heat resistant oil
2 red or yellow peppers, diced
2 tomatoes, peeled and diced
6 cloves of garlic
Wooden skewers
Salt and pepper to taste
Instructions
Soak 6 wooden skewers in water for 20-30 minutes
Heat oil in a large pan over medium-high heat
Add onion and peppers and cook for 5 minutes, until onion is translucent
Stir in garlic and ginger and cook for 2-3 minutes
Add tomatoes and coconut and mix well
Cook for another 5 minutes
Add rice and stir frequently until lightly browned, about 2 minutes
Add water around 2 1/2 cups, 1/2 tin of coconut milk and stir well
Bring to a boil and reduce heat to low
Cover and let simmer for 15-20 minutes
Remove from heat
Add parsley and salt and pepper to taste and fold together to combine
Season shrimp with salt n pepper
Thread about 4 shrimp per skewer, through both the head and tail
Grill over medium heat for 1-2 minutes per side
#healthyrecipesforhealthywomen
