Rachael Ray's Shrimp over Coconut Rice Recipe

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Rachael Ray's Shrimp over Coconut Rice
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  1. In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 minutes.
  2. Meanwhile in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; Stir in the lime juice and season with salt and pepper.
  3. Serve over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 788.59 Kcal (3302 kJ)
Calories from fat 389.38 Kcal
% Daily Value*
Total Fat 43.26g 67%
Cholesterol 49.32mg 16%
Sodium 1096.51mg 46%
Potassium 690.77mg 15%
Total Carbs 88.26g 29%
Sugars 8.28g 33%
Dietary Fiber 10.8g 43%
Protein 17.26g 35%
Vitamin C 21.9mg 37%
Iron 6.2mg 34%
Calcium 77.8mg 8%
Amount Per 100 g
Calories 220.85 Kcal (925 kJ)
Calories from fat 109.05 Kcal
% Daily Value*
Total Fat 12.12g 67%
Cholesterol 13.81mg 16%
Sodium 307.09mg 46%
Potassium 193.46mg 15%
Total Carbs 24.72g 29%
Sugars 2.32g 33%
Dietary Fiber 3.03g 43%
Protein 4.83g 35%
Vitamin C 6.1mg 37%
Iron 1.7mg 34%
Calcium 21.8mg 8%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
  • 21

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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