1. In a medium saucepan bring 2 ¼ cups coconut water to a boil. Stir in rice and ½ teaspoon salt. Reduce heat to low and simmer 15 minutes.
2. Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, onion and ginger and sauté 2 minutes. Add shrimp and remaining salt and sauté 5 minutes. Add remaining ½ cup coconut water, curry paste and 2 tbsp of dark rum (optional). Stir to blend. Reduce heat to low and simmer 5 minutes. Remove from heat and keep warm.
3. When jasmine rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.
- 4.5 g Total Fat
- 1 g Saturated Fat
- 0 g Trans Fat
- 145 mg Cholesterol
- 1550 mg Sodium
- 14 g Total Carbohydrate
- 1 g Dietary Fiber
- 7 g Sugars
- 16 g Protein
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Nutritional Information
- 4.5 g Total Fat
- 1 g Saturated Fat
- 0 g Trans Fat
- 145 mg Cholesterol
- 1550 mg Sodium
- 14 g Total Carbohydrate
- 1 g Dietary Fiber
- 7 g Sugars
- 16 g Protein
Directions
1. In a medium saucepan bring 2 ¼ cups coconut water to a boil. Stir in rice and ½ teaspoon salt. Reduce heat to low and simmer 15 minutes.
2. Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, onion and ginger and sauté 2 minutes. Add shrimp and remaining salt and sauté 5 minutes. Add remaining ½ cup coconut water, curry paste and 2 tbsp of dark rum (optional). Stir to blend. Reduce heat to low and simmer 5 minutes. Remove from heat and keep warm.
3. When jasmine rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.