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Now that I’m in my dietetic internship, 40+ work hours a week plus commute has completely taken over my schedule. Since I don’t have the time I once had, I’ve had to give a lot of extra thought to preparing dinner in the evening- from planning out dinners on the weekends so I can go shopping to figuring out how much cook time is involved before I can actually get a dinner on the table.
This garlic basil shrimp with roasted vegetables and coconut rice was quick and cheap (and healthy!). What I did below:
Ingredients
- Garlic Basil Shrimp
- 1/2 medium onion, diced
- 4 cloves of garlic, roughly chopped
- 1 tbsp canola oil
- White wine
- Extra coconut milk
- Smoked paprika
- 1/3 cup chopped basil leaves
- 10-12 (or enough for however many people you’re serving) large, peeled & deveined frozen shrimp
- Coconut Rice (from Food Network)
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 cup canned coconut milk
- Sometimes, I use 1/2 cup canned (like Goya) and 1/2 cup Silk coconut milk to keep the fat lower
- Roasted Veggies
- Frozen green beans
- 1 pint cherry tomatoes
Instructions
- Combine ingredients for rice and set to boil.
- Place frozen shrimp in a steamer basket, cover and turn on high heat (keep an eye on it!).
- Preheat oven to 400F.
- While things are heating up, chop onion and garlic.
- When rice boils, move to low heat (according to recipe) and let simmer for 15 min.
- Slice cherry tomatoes in half and coat in olive oil, salt and pepper and lie flat side-down on a large sheet pan. Dump some frozen green beans in the same bowl, add a little more oil, salt and pepper and toss to coat. With remaining space on your pan, arrange the beans. If oven is ready, put the pan on the middle rack.
- When the shrimp is slightly pink in the steamer, turn off the heat.
- Heat up the oil in your skillet, and cook the onions and garlic for about 3 minutes. Deglaze with a splash of white wine and add the shrimp into the skillet.
- While the shrimp is cooking, add about 1/4-1/3 cup extra coconut milk and 1/2 tsp smoked paprika until you get a sauce.
- When the rice is done, turn off heat and let sit covered for 10 min.
- After 3-5 minutes, add basil to your shrimp skillet and stir.
- Take your veggies out of the oven and serve everything together!
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