Chili Shrimp and Coconut Risotto Recipe

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Chili Shrimp and Coconut Risotto
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Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.
  2. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1462.37 Kcal (6123 kJ)
Calories from fat 444.54 Kcal
% Daily Value*
Total Fat 49.39g 76%
Cholesterol 65.76mg 22%
Sodium 1846.45mg 77%
Potassium 370.87mg 8%
Total Carbs 231.58g 77%
Sugars 1.28g 5%
Dietary Fiber 1.8g 7%
Protein 21.46g 43%
Vitamin C 8.2mg 14%
Vitamin A 0.1mg 2%
Iron 4.4mg 25%
Calcium 60.1mg 6%
Amount Per 100 g
Calories 292.52 Kcal (1225 kJ)
Calories from fat 88.92 Kcal
% Daily Value*
Total Fat 9.88g 76%
Cholesterol 13.15mg 22%
Sodium 369.34mg 77%
Potassium 74.18mg 8%
Total Carbs 46.32g 77%
Sugars 0.26g 5%
Dietary Fiber 0.36g 7%
Protein 4.29g 43%
Vitamin C 1.6mg 14%
Iron 0.9mg 25%
Calcium 12mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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