Have made this many times and it is always a hit. Always followed the recipe, although the other posters have suggested great variations. Definitely recommend--it's deee-lish!
This has been one of our favorites for a couple of years! Easy fixing, very good tasting! took the advice of using coconut water for the rice - and it adds tremendous flavor!
This was really good and really easy. The right balance of heat and sweetness. I just put all the shrimp ingredients in a ziplock bag (doubled the garlic, used a few dashes of soy sauce instead of salt) and shook them up to mix and let sit in the fridge to marinate extra while I cooked the rice (I used brown jasmine, so it took 45 minutes and 2x liquid—definitely go with the coconut water instead of regular water). If you live alone or are a 2-person household though DO NOT BUY THE FULL QUANTITY OF SHRIMP LISTED. I didn't pay attention first and the recipe just says to reserve half the shrimp basically to be used for whatever. So I ended up with way too much shrimp which was really wasteful since I couldn't eat it all before it went bad. Just get half unless you're cooking for a crowd or have mastered good cooked seafood freezing technique (I haven't and I don't have the room in my freezer to spread them out in a single layer on a pan to freeze cleanly).
In the future, though, I would double the ginger in the rice. Otherwise, spot on, and will definitely make again.
First off, the flavors were awesome. I used brown Jasmine rice though and that caused some issues with the rice. I added extra cooking time, but it needed over double the cooking liquid. I think that weakened the rice flavor and honestly, at over 45 minutes, it was still crunchy. Now, the shrimp flavor was amazing. I'll definitely make that again at least. We try to avoid white starches, but at least now I know to double the time and the liquid with brown rice! It does usequite a few dishes, by the way.
Made this last night. It was easy to make & delicious. Rice, shrimp & snow peas are a great combo, seasoning was perfect. Everyone loved it & this will go into the regular rotation!
I made this twice in one week I loved it so much. My boyfriend said it was his favorite dish I've cooked and it was so easy! Changes I made to make it a bit more healthy: olive oil (instead of canola oil), brown jasmine rice (instead of white), I even cut out the sugar and it still tasted GREAT.
For sweet delicious rice: I replaced about 1/4 a cup of water with coconut water and added couple tablespoons of pineapple juice...and a few shakes of ginger powder to it. (I did not use ginger or coconut in the shrimp marinade)
For just the rice amount of spice in the shrimp: I sautéed garlic with about a teaspoon of red pepper flakes in olive oil for about 5 minutes alone (before adding any shrimp) This infused the red pepper spice into the olive oil. I added chile powder to the shrimp marinade (instead of using the chile paste).
You can definitely play around and experiment with variations on this great staple recipe!
I made this last night and everyone loved it. Very easy - I used already cooked shrimp and just tossed them with the seasonings, and made the rice per instructions but in my rice cooker. This is a definite keeper.
I made this recipe for dinner tonight and it was absolutely delicious. The flavors blended beautifully together, one of the best - and easiest - recipes I have made in a long time. Will definitely make this again.
This is an awesome dish. The coconut flavors are not overpowering and the heat of the shrimp is just right. My family raved over this dish and said it was one of the best dinners ever.