Sazon-spiced shrimp in coconut sauce with jasmine rice

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

Great for Entertaining

Sazon-spiced shrimp in coconut sauce with jasmine rice

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 500 Calories/Serving

25–40 Minutes

Our house-made sazon seasoning and sofrito bring deep flavor to this classic Ecuadorian shrimp and coconut milk stew, served over rice for a comforting quick meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ½ cup jasmine rice
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sun Basket sazon spice blend (achiote - granulated garlic - cumin - onion powder - ground turmeric - coriander)
  • 3 organic scallions
  • 1 organic lime
  • Sun Basket sofrito (fresh cilantro - roasted red peppers - tomatoes - onion - fresh garlic - fresh parsley - dried Mexican oregano)
  • ½ cup coconut milk
  • ½ cup diced tomatoes
  • 2 ounces organic shredded kale or other leafy greens

Nutrition per serving

Calories: 500, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 0.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 215mg (72% DV), Sodium: 320mg (13% DV), Carbohydrates: 63g (21% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: 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 and 1 cup [1½ 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.
While the rice cooks, prepare the rest of the meal.

2

Prep the remaining ingredients; sear the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper and the sazon spice blend.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until lightly browned but not yet cooked through, about 1 minute per side. Transfer to a plate. Do not clean the pan.

3

Make the coconut sauce; finish the shrimp

In the same pan used for the shrimp, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the sofrito and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add the coconut milk, tomatoes, kale, and 2 tablespoons [¼ cup] water and bring to a boil. Reduce to a simmer, stir in the shrimp, and cook until the sauce is thickened slightly and the shrimp are cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Remove from the heat, stir in 1 to 2 teaspoons lime juice, and season to taste with salt and pepper.

Serve

Transfer the rice, shrimp, and coconut sauce to individual bowls. Garnish with the green parts of the scallions and serve with the lime wedges.
Kids Can!
  • Rinse the rice.
  • Juice the lime.
  • Measure the water for the coconut sauce.
  • Garnish with the scallions.