Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

Savor the tropical flavors in this dish featuring succulent ginger-lime shrimp served atop creamy jasmine rice infused with light coconut milk. The dish bursts with zesty lime, warming ginger, and a hint of garlic, making it a perfect balance of rich creaminess and bright, fresh flavors.

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NUTRITION

380kcal
Protein
31.5g
Fat
11.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup cooked Jasmine Rice

1/4 cup Light Coconut Milk

1 teaspoon minced Fresh Ginger

1 tablespoon Lime Juice

1 clove minced Garlic

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the shrimp with lime juice, minced ginger, minced garlic, salt, and pepper. Allow the shrimp to marinate for at least 10 minutes.

  • 2

    While the shrimp marinates, warm the olive oil in a skillet over medium heat. Add the cooked jasmine rice and stir in the light coconut milk. Let the mixture heat through and become creamy, about 3-4 minutes. Adjust salt and pepper to taste.

  • 3

    Add the marinated shrimp to the skillet and cook on medium-high heat, stirring occasionally until the shrimp turn pink and are just cooked through, approximately 3-4 minutes.

  • 4

    Plate the creamy coconut rice and top with the ginger-lime shrimp. Garnish with a little extra lime juice or fresh herbs if desired, then serve immediately.

Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Jasmine Rice with Ginger-Lime Shrimp

Savor the tropical flavors in this dish featuring succulent ginger-lime shrimp served atop creamy jasmine rice infused with light coconut milk. The dish bursts with zesty lime, warming ginger, and a hint of garlic, making it a perfect balance of rich creaminess and bright, fresh flavors.

NUTRITION

380kcal
Protein
31.5g
Fat
11.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup cooked Jasmine Rice

1/4 cup Light Coconut Milk

1 teaspoon minced Fresh Ginger

1 tablespoon Lime Juice

1 clove minced Garlic

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the shrimp with lime juice, minced ginger, minced garlic, salt, and pepper. Allow the shrimp to marinate for at least 10 minutes.

  • 2

    While the shrimp marinates, warm the olive oil in a skillet over medium heat. Add the cooked jasmine rice and stir in the light coconut milk. Let the mixture heat through and become creamy, about 3-4 minutes. Adjust salt and pepper to taste.

  • 3

    Add the marinated shrimp to the skillet and cook on medium-high heat, stirring occasionally until the shrimp turn pink and are just cooked through, approximately 3-4 minutes.

  • 4

    Plate the creamy coconut rice and top with the ginger-lime shrimp. Garnish with a little extra lime juice or fresh herbs if desired, then serve immediately.