Thai Chili Shrimp with Rice

Susan Banks serves this spicy broiled shrimp dish with a green salad and cold beer. Red chili paste is sold in Asian markets and in many well-stocked grocery stores.


Makes 4 servings

Recipe from


Nutritional Information

Calories 357
Caloriesfromfat 28 %
Protein 21 g
Fat 11 g
Satfat 1.5 g
Carbohydrate 42 g
Fiber 0.5 g
Sodium 716 mg
Cholesterol 129 mg


2 tablespoons salad oil
2 tablespoons Asian red chili paste
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon sugar
2 cloves garlic, peeled and chopped
2 teaspoons minced fresh ginger
12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed
1 cup long-grain white rice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro


1. In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.

2. Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.

3. Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.

4. Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.


Susan Banks, Seattle, Washington,


July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note