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Thai Chili Shrimp with Rice

Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.