Yellow Coconut Rice with Shrimps Recipe

As with other seafood, shrimps have high calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122mg to 251mg per 100g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. This makes them very important once in a while in the diet. Try them in this recipe to see the delicacy for yourself.

Cook time is 30 minutes (serves 3)

Ingredients for the recipe

250g rice

1 tablespoon turmeric

1 bunch spring onions

½ bunch coriander

250g skinned shrimps

2 tablespoon desiccated coconut

4 tablespoon vegetable oil

Some salt

Procedure for the recipe

• Cook the rice with the turmeric, which will give it a nice yellow colour

• Trim, rinse and dry the spring onions and cut into rings. Dry the coriander and pluck off the leaves. Heat the oil and fry the spring onion rings with the shrimps, season with salt.

• Add the cooked rice, sprinkle with desiccated coconut, toss and fry until the rice is hot. Sprinkle with the coriander leaves and serve.