Hawaiian garlic shrimp or your choice of protein over coconut rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hawaiian garlic shrimp or your choice of protein over coconut rice

Gluten-Free Friendly, Soy-Free, Pescatarian, Family-Friendly

2 Servings, 690 Calories/Serving

20 Minutes

Garlic heaven, here we come. Inspired by Giovanni’s Shrimp Truck in Oahu’s North Shore, we’ve created a garlicky, succulent, and buttery dish with your choice of protein.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup short-grain white rice
½ cup coconut milk
1 tablespoon coconut sugar
3 tablespoons shredded coconut
Your choice of protein
2 teaspoons sweet smoked paprika
2 to 4 cloves organic peeled fresh garlic
1 organic lemon
1 wedge organic green cabbage
2 tablespoons butter

Nutrition per serving

Calories 690, Total Fat 29g (37% DV), Sat. Fat 22g (110% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 280mg (12% DV), Total Carb. 86g (31% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 3g Added Sugars, 6% DV), Protein 22g
Contains: Milk, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice, coconut milk, coconut sugar, and ¾ cup [1¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

Toast the coconut

In a dry large frying pan over medium heat, toast the shredded coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan. When the rice is done, stir in the toasted coconut.

Prep your protein

Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and as much paprika as you like.

Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, pepper, and as much paprika as you like.

Prep the remaining ingredients; cook your protein

Finely chop, press, or grate the garlic.
Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
Cut away any core from the cabbage; coarsely chop the cabbage.

In the same pan used for the coconut, warm the butter over medium-high heat until hot but not smoking. Add your protein and garlic and cook, stirring occasionally, until your protein is lightly browned and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp or scallops, and 6 to 8 minutes for chicken. Remove from the heat and stir in the lemon juice. Transfer to a plate. Do not clean the pan.

In the same pan used for your protein, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the coconut rice and cabbage to individual bowls, top with your protein, and serve with the lemon wedges.

Kids Can!

Rinse the rice.
Combine the rice ingredients in a sauce pot.
Press the garlic (if you have a press).
Juice the lemon.
Time the cooking.

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