Thursday, June 18, 2020

Chili Lime Garlic Shrimp with Coconut Brown Basmati Rice


I tin can’t believe I haven’t posted a shrimp recipe yet because it is one of my favorite foods in the entire all probability inward my summit iii.

This is a delicious, uncomplicated recipe that has more or less kick to it. You have to like spicy material to similar this. Or, yous can omit the jalapeño, sriracha, too cherry pepper flake, together with add more beloved for sweet for a milder option.

The kokosnoot rice is a petty fleck sweet, which counteracts the spiciness of the shrimp. So delicious.

Serves three-four

Prep fourth dimension: twenty minutes

Cook fourth dimension: forty minutes

For the rice:

ane c. calorie-free canned coconut milk

1 c. water

ane c. dark-brown basmati rice (I function Trader Joe’s brand, simply you lot can use any rice you like)

1/two c. unsweetened flaked kokosnoot (I used Bob’sec Red Mill brand)

good for you pinch of common salt

For the sweetness chili sauce:

ane/iv c. low sodium soy sauce

1/iv c. water

1 one/ii T. rice wine vinegar

Zest and juice of one lime

three T. hot chili garlic sauce (You can notice this inwards the grocery shop alongside all of the Asian ingredients)

ii tsp. sesame crude

i tsp. sriracha

1 T. beloved

pinch of red pepper flakes

ane T. cornstarch

For the shrimp:

one/ii lb. shrimp, peeled, deveined, too tails removed if desired

ii cloves garlic, chopped

i jalapeño, seeds removed, together with approximately of the ribs removed (I similar to leave roughly of the ribs for kicking), chopped

2 T. olive rock oil

ane/iv c. chopped cilantro

Begin past making the rice. Bring kokosnoot milk, water, common salt, and a drizzle of olive crude oil to a boil. Once it boils, add together rice, stir, encompass, as well as bring down estrus to depression. Simmer, covered, (don’t peek!) for thirty-40 minutes, depending on the type of rice yous’re using. (When the rice is finished as well as notwithstanding hot, you’ll live adding the coconut flakes).

In the meantime, make the sauce. In a medium bowl, whisk together soy sauce, water, rice wine vinegar, lime juice and zest, hot chili garlic sauce, sesame crude oil, sriracha, beloved, cherry pepper flakes, as well as cornstarch until combined. Set aside.

Heat olive rock oil over medium/high estrus inward a big skillet, as well as add together garlic in addition to jalapeño. Sauté for 2-iii minutes, stirring occasionally so that the garlic does non fire. Add shrimp, and saute for an additional 2-3 minutes until shrimp beginning turning opaque. Add the sauce in addition to let simmer too thicken for two-iii additional minutes, piece stirring. Once finished, stir inward one-half of the cilantro.

When rice is finished, stir inward the kokosnoot flakes. Portion rice into bowls, as well as spoon shrimp in addition to sauce over the rice. Garnish alongside remaining cilantro as well as serve!


I seriously dearest shrimp..and whatsoever Asian inspired nutrient. There will be more recipes like this to come!