Name: Creamy Spicy Coconut Shrimp with Wilted Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp (cooked); 1/2 cup cooked Brown Rice; 1/4 cup Light Coconut Milk; 2 cups Fresh Spinach; 1 tsp Coconut Oil; 1 clove Garlic; 1/2 tsp Red Pepper Flakes; 1 tbsp Lime Juice; Salt & Black Pepper

Creamy Spicy Coconut Shrimp with Wilted Spinach and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Coconut Shrimp with Wilted Spinach and Brown Rice

Savor the tropical twist of this vibrant dish where spicy coconut shrimp mingle with tender wilted spinach over a bed of nutty brown rice. Finished with a splash of lime and a hint of garlic, every bite is a delightful balance of creamy, spicy, and fresh flavors.

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NUTRITION

Protein

39.3g

Fat

11.6g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1/2 cup cooked Brown Rice

1/4 cup Light Coconut Milk

2 cups Fresh Spinach

1 tsp Coconut Oil

1 clove Garlic

1/2 tsp Red Pepper Flakes

1 tbsp Lime Juice

Salt & Black Pepper

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PREPARATION

1
Rinse and pat dry the shrimp if using pre-cooked shrimp; if raw, peel and devein them.
2
In a small bowl, mix the light coconut milk with red pepper flakes, lime juice, and a pinch of salt and pepper.
3
Heat coconut oil in a skillet over medium heat, and sauté the garlic until fragrant.
4
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque.
5
Pour in the spicy coconut milk mixture and let it simmer for another 2 minutes, allowing the flavors to blend.
6
In a separate pan, lightly wilt the fresh spinach over medium heat; season with a pinch of salt.
7
Serve the coconut shrimp over a bed of warm brown rice with the wilted spinach on the side, drizzling any remaining sauce over the top.