1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Canned Coconut Milk
   • 3/4 cup Water
   • 1/2 tsp Kosher Salt
   • 1 cup Basmati Rice
2. Cook Edamame

   Set pan over medium heat for 1 minute. Add oil and garlic. Cook, stirring, until fragrant, 30 seconds. Add in edamame and cook until heated through, 1-2 minutes. Season to taste.

   • 2 tsp Sesame Seed Oil
   • 2 Garlic Cloves
   • 2 cups Edamame
   • to taste Kosher Salt
   • to taste Black Pepper
3. Cook Shrimp

   Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add shrimp. Raise heat to medium high & cook until shrimp are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.

   • 2 Tbsp Sesame Seed Oil
   • 4 , minced Garlic Cloves
   • 1 tsp , minced Ginger
   • 1 pinch Crushed Red Peppers
   • 1 lb , peeled and deveined Pacific White Shrimp
   • 2 tsp Soy Sauce
4. Serve and Enjoy!

   Pair with good music.

Get The Full Experience

Download Free App

Suggested Meals

Apple Crunch

Muffin

Quaker Oats Apple

Pie Smoothie

Korean Beef

Burger

Carrot Harissa Soup

w/ Apple Chutney

Blueberry Lemon

Muffin

	Amount per serving	Daily value percentage
Calories	620 kcal
Total Fat	31 g	39%
Total Saturated Fat	21 g	103%
Unsaturated Fat	10 g
Cholesterol	145 mg	48%
Sodium	1100 mg	50%
Total Carbohydrate	48 g	18%
Fiber Total Dietary	4 g	16%
Sugars Total	2 g
Excellent Source: Protein	30 g	60%
Vitamin C	10 mg	10%
Calcium Ca	149 mg	10%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	7.5 mg	40%
Vitamin D	0.1 µg	0%
Potassium K	810 mg	15%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.3 mg	20%
Niacin	5.5 mg	35%
Pantothenic Acid	1.4 mg	30%
Vitamin B-6	0.5 mg	25%
Folate (B9)	275 µg	70%
Excellent Source: Vitamin B12	1.3 µg	50%

By Innit Culinary Team