colombian

Shrimp in Coconut Milk with Bell Pepper and Rice

This simmered dish pairs shrimp, peeled and deveined with coconut milk, white rice and red bell pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

41 g Protein

52 g Carbohydrates

32 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g shrimp, peeled and deveined 139 kcal
115g coconut milk 227 kcal
45g white rice (dry) 164 kcal
74g red bell pepper 23 kcal
49g white onion 20 kcal
5g garlic 7 kcal
7g vegetable oil 62 kcal
10g lime juice 3 kcal
8g cilantro 3 kcal
1g paprika 2 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

white rice (dry)salt
Rinse rice and cook with water and a pinch of salt until tender, about 15 minutes. Rest 5 minutes and fluff.
shrimpvegetable oilpaprikasaltblack pepper
Season shrimp with salt, black pepper, and paprika. Heat oil in a skillet over medium-high.
red bell pepperwhite oniongarlic
Saute onion and bell pepper 3 minutes until softened. Add garlic and cook 30 seconds.
shrimpcoconut milk
Add shrimp and cook 1 to 2 minutes, then pour in coconut milk and simmer 2 to 3 minutes until shrimp are opaque and sauce slightly thickens.
shrimpwhite rice (dry)lime juicecilantro
Finish with lime juice and cilantro. Serve shrimp and sauce over rice.