Tomato-coconut shrimp with spinach and white rice

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

Tomato-coconut shrimp with spinach and white rice

Easy Prep

Tomato-coconut shrimp with spinach and white rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 650 Calories/Serving

20–30 Minutes

Garlicky shrimp goodness meets toasted cashew-coconut warmth for a comforting paleo bowl with optional rice for the non-paleo members of the family.

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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 cup long-grain white rice*
  • ⅓ cup roasted cashews
  • ¼ cup unsweetened shredded coconut
  • 1 pound shrimp
  • ½ teaspoon red chile flakes (optional)
  • 1 yellow onion
  • 1 or 2 cloves peeled fresh garlic
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 5 or 6 sprigs fresh basil
  • 1 lemon
  • 2 cups diced tomatoes
  • 1¼ cups coconut milk
  • ½ pound baby spinach
  • *Not paleo; omit for a paleo-strict version.
Ingredient IQ
Need a little rice advice? Long-grain white rice cooks up relatively dry and firm, perfect for soaking up a sauce without becoming mushy. Its short-grain counterpart contains more starch, which means it’s slightly sticky and softer, ideal for sushi and puddings.

Nutrition per serving

Calories 650, Total Fat 28g (36% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 270mg (12% DV), Total Carb. 62g (23% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Crustacean Shellfish, Tree Nuts

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

1

Cook the rice

  • Rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups lightly salted 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

Toast the cashews and coconut

  • Coarsely chop the cashews.
In a dry large frying pan over medium heat, toast the cashews and shredded coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.

3

Prep the remaining ingredients; cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper and as many chile flakes as you like.
  • Peel and coarsely chop the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
In the same pan used for the cashews and coconut, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.

4

Cook the onion and garlic

In the same pan used for the shrimp, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion and garlic, season with salt, and cook, stirring occasionally, until translucent and starting to caramelize, 4 to 5 minutes.
While the onion cooks, prepare the herbs and lemon.

5

Finish the sauce

  • Strip the parsley and basil leaves from the stems.
  • Coarsely chop the parsley and basil leaves.
  • Zest half the lemon. Cut half into wedges for garnish.
To the pan with the onion, add ½ cup white wine or water and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and coconut milk and cook over medium-high heat, stirring occasionally, until the liquid has thickened slightly, 2 to 3 minutes.
Return the shrimp to the pan, stir in the spinach, and cook until the shrimp are warmed through and the spinach is just wilted, 1 to 2 minutes. Remove from the heat and stir in the parsley, basil, and lemon zest. Season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the shrimp and sauce, and sprinkle with the toasted cashews and coconut. Garnish with the lemon wedges and serve.
Kids Can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Strip the parsley and basil leaves.
  • Sprinkle the cashews and coconut.
  • Serve the meal.
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