4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
2 cups cooked jasmine rice
How to Make It
Combine the first 9 ingredients in a medium bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
We were looking for a good shrimp recipe that was different from the usual shrimp creole and shrimp scampi. This was absolutely perfect. Not only did we have all the ingredients on hand, the recipe was a snap to make, and had just enough kick to make it one of our new favorites.