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Creamy Coconut or Chicken and Tomato Shrimp with Brown Rice

Inspired by – By Kristen Mccaffrey

PNC CLIENTS –  6 Meats and 1 Grain –  Please modify shrimp and rice to meet your individual nutritional needs.


Prep Time: 10 Min

Cook Time:  20 Min

Total Time:  30 Min

Servings: 4


Serving Size: 1.25 cups



1 tbsp coconut oil

1/2 cup onion

3 garlic cloves, minced

1 tbsp ginger, minced

2 tbsp. basil, chopped

1/8 tsp. red pepper flakes (optional, to taste)

2 cups tomatoes, chopped

1 1/3 cup canned lite coconut milk

2 lb. shrimp or Chicken

1c cooked Brown Rice



Heat the coconut oil over medium high heat.


Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.


Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.


Add the coconut milk and bring to a simmer. Let cook for 5 minutes.


Add the shrimp and cook for 5-7 minutes until pink and cooked through. Top with more basil.