Balinese shrimp with coconut-garlic brown rice and pickled carrots

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

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Balinese shrimp with coconut-garlic brown rice and pickled carrots

Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Pescatarian, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

30–45 Minutes

If you’re not bowled over by this irresistible Balinese-inspired dish, we’ll eat our chef’s hat. For some serious wow factor, we toss wild-caught shrimp in aromatic spices, then toss them again in a sweet tamari-honey glaze.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ cup quick-cooking long-grain brown rice
  • ¼ cup coconut milk
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound shredded carrots
  • Seafood options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • Sunbasket Balinese spice blend (granulated garlic - turmeric - ground ginger)
  • Sunbasket tamari-honey glaze (gluten-free tamari - honey - fish sauce - five-spice powder)

Nutrition per serving

Calories 410, Total Fat 12g (15% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 560mg (24% DV), Total Carb. 52g (19% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 26g
Contains: Fish (anchovy), Tree Nuts (coconut), Soybeans

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.

Instructions

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

Wash produce before use

1

Cook the coconut-garlic brown rice

  • Finely chop, press, or grate the garlic.

In a small sauce pot, combine the rice, garlic, and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Remove from the heat, stir in the coconut milk, cover, and keep warm. While the water is heating and the rice is cooking, prepare the pickled carrots.

2

Pickle the carrots

  • Zest and juice the lime, keeping the zest and juice separate; set aside the zest for garnish.
  • Finely chop the cilantro.

In a medium bowl, combine the carrots, lime juice, and cilantro. Season with salt and up to 1 teaspoon [2 tsp] sugar (from your pantry), if using, and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the seafood

For shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season generously with pepper. On a plate, toss the shrimp with the Balinese spice blend until well coated.

 

For fish:

  • Pat the fish dry with a paper towel (if using salmon, discard the skin, if desired). Cut the fish into 1-inch pieces; season generously with pepper. On a plate, toss the fish with the Balinese spice blend until well coated.

 

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the seafood and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp, and 3 to 5 minutes per side for fish. Remove from the heat, add the tamari-honey glaze, and toss to coat; season to taste with salt and pepper.

Serve

Transfer the coconut-garlic rice to individual bowls. Top with the seafood and pickled carrots, garnish with the lime zest, and serve.

Kids Can!
  • Press the garlic (if you have a press).
  • Measure the water for the rice.
  • Juice the lime.
  • Stir the pickled carrots.
  • Garnish with the lime zest.