Credit: Eising FoodPhotography/Stockfood

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

370 calories; fat 6g; saturated fat 1g; mono fat 2g; poly fat 2g; cholesterol 168mg; protein 22g; carbohydrates 60g; sugars 14g; fiber 4g; iron 4mg; sodium 816mg; calcium 57mg.