Hawaiian garlic shrimp with coconut rice

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

Hawaiian garlic shrimp with coconut rice

Soy-Free, Gluten-Free, Family-Friendly

2 Servings, 650 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. 

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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.
  • ¾ cup short-grain white rice
  • ½ cup coconut milk
  • 1 tablespoon coconut sugar
  • 2 tablespoons shredded coconut
  • Your choice of protein
  • 1 teaspoon sweet paprika
  • 2 to 4 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 2 tablespoons unsalted butter

Nutrition per serving

Calories: 650, Protein: 23g (46% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 20g (100% DV), Cholesterol: 185mg (62% DV), Sodium: 190mg (8% DV), Carbohydrates: 79g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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 the pan clean. When the rice is done, stir in the toasted coconut.

3

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 and pepper and the paprika. 
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the paprika.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper and the paprika.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper and the paprika.

4

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.]

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 the protein is lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Remove from the heat and stir in the lemon juice.

Serve

Transfer the coconut rice 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.