Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 2384.28 Kcal (9983 kJ) | ||
| Calories from fat | 951.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.68g | 163% | |
|---|---|---|---|
| Cholesterol | 263.03mg | 88% | |
| Sodium | 7588.39mg | 316% | |
| Potassium | 1441.94mg | 31% | |
| Total Carbs | 312.6g | 104% | |
| Sugars | 35.14g | 141% | |
| Dietary Fiber | 19.91g | 80% | |
| Protein | 59.28g | 119% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 6.9mg | 38% | |
| Calcium | 295.5mg | 30% | |
| Amount Per 100 g | |||
| Calories | 162.13 Kcal (679 kJ) | ||
| Calories from fat | 64.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 163% | |
|---|---|---|---|
| Cholesterol | 17.89mg | 88% | |
| Sodium | 516.01mg | 316% | |
| Potassium | 98.05mg | 31% | |
| Total Carbs | 21.26g | 104% | |
| Sugars | 2.39g | 141% | |
| Dietary Fiber | 1.35g | 80% | |
| Protein | 4.03g | 119% | |
| Vitamin C | 1.6mg | 39% | |
| Iron | 0.5mg | 38% | |
| Calcium | 20.1mg | 30% | |
* 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.
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