Chili Basil Shrimp with Edamame Rice

Chili Basil Shrimp with Edamame Rice
Chili Basil Shrimp with Edamame Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    shrimp (peeled and deveined)

  • 1

    tbsp peanut/olive oil

  • 2

    tsp chili garlic sauce

  • 2

    tsp cornstarch

  • 1/2

    cup chicken broth

  • 2

    tbsp fresh basil (sliced into thin strips)

  • 2

    tbsp white vinegar

  • 1 1/2

    cups of uncooked rice

  • 1

    cup edamame

  • salt & pepper (to taste)

Directions

1. Cook the rice according to the directions, set aside and keep warm. 2. Stir the cornstarch into the chili garlic sauce and toss with the shrimp. Cover and let the shrimp marinate for 10 minutes. 3. Heat the oil over medium in a skillet and add the shrimp; be sure to scrape out all of the sauce into the skillet. Saute the shrimp until mostly cooked through (about 2 minutes per side). 4. Increase the heat to medium-high and add the chicken broth to the skillet to deglaze the pan. Continue to cook the shrimp until the broth has mostly cooked off, then toss in the basil with the shrimp. 5. Steam the edamame in water or in the microwave until heated through (about 2 minutes). 6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper. 7. Separate the rice into 4 bowls and top with 6 shrimp each to serve.

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