I am putting this in my amazing and quick meal to make for a special occasion file! I thought it went together easily and fast. I RARELY make anything twice but this one will see our table again!
Thai Sticky Shrimp with Coconut Rice
More From Sunset
Amount per serving
- Calories: 569
- Calories from fat: 12%
- Protein: 31g
- Fat: 7.5g
- Saturated fat: 3.6g
- Carbohydrate: 96g
- Fiber: 3g
- Sodium: 1238mg
- Cholesterol: 173mg
- 1 can (14 oz.) reduced-fat coconut milk
- 1 1/4 cups short-grain white rice such as pearl
- 2 ruby grapefruit (about 2 lb. total)
- 1/2 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh ginger
- 1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
- 1/2 pound Belgian endive, leaves separated, rinsed, and drained
- 1/2 cup finely slivered fresh basil leaves
- 1. In a 3- to 4-quart pan over high heat, combine coconut milk, rice, and 3/4 cup water. Bring to a boil, reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.
- 2. Meanwhile, cut peel and membrane from grapefruit. Cut between fruit and membrane to release segments into a bowl.
- 3. In a 10- to 12-inch frying pan, mix sugar and cornstarch. Add soy sauce, vinegar, and ginger. Stir on high heat until boiling, about 1 minute. Add shrimp and stir often until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
- 4. Mound rice equally on warm plates, spoon shrimp mixture equally onto rice, and garnish with grapefruit segments, endive leaves, and basil.
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