Thai Pineapple Shrimp Jasmine Rice

Portions:
8

Serving Size:
3/4 cup + 2/3 cup rice

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Higher Potassium
  • Gluten-free

Ingredients

  • 2-3/4 cup jasmine rice, uncooked
  • 1-1/2 pound medium shrimp, uncooked
  • 4 limes
  • 20-ounce can pineapple chunks in juice
  • 2 tablespoon olive oil
  • 3/4 cup red onion
  • 1 cup sliced mushrooms
  • 4 garlic cloves
  • 1 teaspoon Sriracha hot chili sauce
  • 3/4 cup fresh mint
  • 1/2 cup fresh Thai basil
  • 1 tablespoon fresh ginger root
  • 1/2 cup  lite coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup frozen green peas
  • 1/4 teaspoon paprika

Preparation

  1. Cook rice according to package directions, omiting salt.
  2. Place shrimp in a bowl. Squeeze the juice of 2 limes over shrimp and set aside for 5 to 10 minutes.
  3. Drain pineapple, reserving juice; place in a large bowl; set aside.
  4. Dice onion into 1/2" pieces. Mince garlic. Chop mint and basil. Grate ginger.
  5. In a sauté pan heat 1 tablespoon olive oil over medium-low heat and add mushrooms, onion and 3/4 of the garlic; sauté for 3 minutes. Add shrimp and chili sauce. Cook and stir until shrimp is pink. Remove from heat and stir in 1/2 cup of the mint, plus the basil and ginger.
  6.  Add shrimp mixture to the pineapple. Squeeze remaining two limes over mixture; stir and set aside.
  7. To make the sauce, sauté remaining 1/4 cup mint and garlic in 1 tablespoon olive oil. Add coconut milk, chicken broth and cayenne pepper.
  8. Dissolve cornstarch in 1/2 cup reserved pineapple juice and add to sauce, stirring constantly over medium heat, until thickened.
  9. While sauce is thickening, heat peas in microwave for 3 minutes.
  10. Combine sauce with shrimp and pineapple mixture and peas.
  11. Serve 3/4 cup shrimp-pineapple mixture over 2/3 cup jasmine rice. Sprinkle with paprika.

Helpful hints

  • For a lower protein meal decrease shrimp to 1 pound; increase to 2 pounds for higher protein.
  • Sriracha sauce is a hot chili sauce from Thailand. Add extra at the table if you like the dish spicy hot.  Dried, crushed red chili peppers may be substitiued for Sriracha sauce.
  • Cayenne pepper can be substituted for paprika if you like more heat.

Nutrients per serving

Calories 370

Protein 23 g

Carbohydrates 49 g

Fat 9 g

Cholesterol 130 mg

Sodium 225 mg

Potassium 458 mg

Phosphorus 282 mg

Calcium 96 mg

Fiber 3.6 g

Renal and renal diabetic food choices

  • 2-1/2 meat
  • 2 starch
  • 1 fruit, low potassium
  • 1 vegetable, low potassium

Carbohydrate choices

3

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