Clay Pot Shrimp with Brown Rice

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               Clay Pot Shrimp with Brown Rice Recipe

Ingredients

  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice
  • 1 pound peeled, deveined shrimp
  • 1 tablespoon oil
  • 1 seeded, sliced Thai red chile pepper
  • 1/4 cup chopped lemongrass
  • 1 tablespoons chopped ginger
  • 1/2 cup sliced red onion
  • 3 tablespoons sugar
  • 1 1/2 tablespoons fish sauce
  • 1 cup coconut water

Preparation


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.

Nutritional Information

Calories per serving:370
Fat per serving:6g
Saturated fat per serving:1g
Monounsaturated fat per serving:2g
Polyunsaturated fat per serving:2g
Cholesterol per serving:168mg
Protein per serving:22g
Carbohydrates per serving:60g
Sugars per serving:14g
Fiber per serving:4g
Iron per serving:4mg
Sodium per serving:816mg
Calcium per serving:57mg

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