Easy Thai Coconut Shrimp and Rice
Inspired by the Epicurious Spicy Coconut Shrimp but modified to be not spicy but flavorful and savory I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me
- 1 * 1 lb peeled deveined shrimp (raw)
- 1/2 * 1/2 cup chopped roasted poblano pepper
- 3 * 3 garlic cloves, minced
- 2 * 2 tablespoons minced ginger
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons soy sauce
- 1/4 * 1/4 cup coconut milk
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 cup sliced onion
- 1/2 * 1/2 cup sliced red bell pepper
- 1/4 * 1/4 cup basil leaves
- 1/4 * 1/4 cup chopped green onion
- 1/4 * 1/4 cup fresh cilantro
- Coconut Rice
- 1 * 1 cup jasmine rice or basmati rice
- 1/2 * 1/2 cup light coconut milk
- 1 * 1 cup chicken stock
- 1/4 * 1/4 teaspoon grated fresh ginger
- 1 * 1 tablespoon crushed pineapple
A note on ingredients: The original recipe called for 2 seeded chopped jalapeños, I toned it down by using seeded toasted poblano peppers or you can use any not-so-hot pepper. I use the jumbo shrimp and they are work for this recipe. Adventurous try adding lobster meat and/or squid. I use fresh pineapple in this recipe.
Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
Bring to a boil and then reduce heat. Cook covered. Simmer for 15-20 minutes or until liquid has been absorbed by the rice. Add pineapple. Fluff with a fork.
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