Health

Clay Pot Shrimp with Brown Rice

shrimp-brown-rice Eising FoodPhotography/Stockfood

Ingredients

  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice
  • 1 pound peeled, deveined shrimp
  • 1 tablespoon oil
  • 1 seeded, sliced Thai red chile pepper
  • 1/4 cup chopped lemongrass
  • 1 tablespoons chopped ginger
  • 1/2 cup sliced red onion
  • 3 tablespoons sugar
  • 1 1/2 tablespoons fish sauce
  • 1 cup coconut water

Preparation


Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 minutes. Divide rice and shrimp among 4 bowls; garnish with cilantro and mung bean sprouts.


  • Yield: Makes: 4 servings (Serving size: 2 1/4 cups)

Nutritional Information

Calories per serving: 370
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Cholesterol per serving: 168mg
Protein per serving: 22g
Carbohydrate per serving: 60g
Sugars per serving: 14g
Fiber per serving: 4g
Iron per serving: 4mg
Sodium per serving: 816mg
Calcium per serving: 57mg
Spike Mendelsohn