Garlic-Lime Shrimp with Coconut Broth
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Garlic-Lime Shrimp with Coconut Broth

Garlic-Lime Shrimp with Coconut Broth

2x the delicious portions!

For this flavorful family-style meal for a crowd, you’ll marinate shrimp with garlic and lime, then gently poach them in a rich coconut broth seasoned with scallion, garlic, and bell pepper. Serve over a bed of fluffy rice, and top with a bright tomato salsa and squeeze of fresh lime juice.

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Family Friendly
New
Allergens:
Shellfish
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

1.5 cup

Jasmine Rice

1 unit

Lime

3 clove

Garlic

20 ounce

Shrimp

(Contains Shellfish)

1 unit

Tomato

2 unit

Scallions

1 unit

Green Bell Pepper

1 unit

Tomato Paste

1 unit

Chicken Stock Concentrate

1 unit

Veggie Stock Concentrate

2 unit

Coconut Milk

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories720 kcal
Fat33 g
Saturated Fat22 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber1 g
Protein26 g
Cholesterol245 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Zester
Paper Towel
Medium Bowl
Small Bowl
Medium Pot

Instructions

Cook Rice
1

• Wash and dry produce. • In a small pot (medium pot for 8 servings), combine rice, 21⁄4 cups water (41⁄2 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Marinate Shrimp
2

• While rice cooks, zest and quarter lime. Peel and mince garlic. • Rinse shrimp* under cold water, then pat dry with paper towels. In a medium bowl (large bowl for 8 servings), combine shrimp, lime zest, half the garlic, a drizzle of olive oil, salt, and pepper. Toss to combine; set aside to marinate, stirring occasionally.

Finish Prep & Make Salsa
3

• Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Core and dice bell pepper into 1⁄2-inch pieces. • In a small bowl, combine tomato, scallion greens, a drizzle of olive oil, juice from one lime wedge (two wedges for 8 servings), salt, and pepper.

Start Broth
4

• Heat 2 TBSP butter (4 TBSP for 8 servings) and a drizzle of oil in a medium pot (large pot for 8) over medium-high heat. Add bell pepper and cook, stirring occasionally, until pepper softens slightly, 3-4 minutes. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, 30-60 seconds. • Add tomato paste, chicken stock concentrate, and veggie stock concentrate. Cook, stirring, until tomato paste is fragrant, about 30 seconds.

Finish Broth
5

• Thoroughly shake coconut milk in containers before opening. Add coconut milk and 1 cup water (2 cups for 8 servings) to pot with broth. Season generously with salt. Bring to a boil, then cover and reduce heat to medium low. • Simmer until bell pepper is softened and flavors meld, 8-10 minutes (stir broth occasionally while it simmers).

Poach Shrimp
6

• Once coconut broth has simmered 8-10 minutes, increase heat to medium. Add shrimp and marinade to pot with coconut broth. Stir to combine, then partially cover. • Cook shrimp, stirring occasionally, until opaque and cooked through, 6-8 minutes (8-10 minutes for 8 servings). Remove from heat. • Squeeze juice from one lime wedge (two wedges for 8) into pot; stir to combine. Taste and season with salt and pepper if desired.

Finish & Serve
7

• Fluff rice with a fork; stir in 2 TBSP butter (4 TBSP for 8 servings) until melted. • Cut remaining lime wedges in half. • Divide rice between bowls. Top with shrimp and coconut-lime broth. Garnish with tomato salsa and a squeeze of lime juice.

*Shrimp are fully cooked when internal temperature reaches 145°.