Shrimp cook quickly (under 5 minutes), and a big batch takes just a couple of minutes more than a small one. Reheat for just a minute, or the shrimp may become rubbery. For even more coconut flavor, replace the 1/4 cup water in the rice mixture with coconut water.
2 1/2 teaspoons canola oil, divided
1 teaspoon minced peeled fresh ginger
1 cup uncooked jasmine rice
3/4 teaspoon kosher salt, divided
1 cup plus 3 tablespoons light coconut milk, divided
1/4 cup water
1/4 cup chopped fresh cilantro
2 1/2 pounds medium shrimp, peeled and deveined (about 70)
Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add minced ginger; sauté 30 seconds. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring to coat. Add 1 cup coconut milk and 1/4 cup water to pan; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
Combine 3/8 teaspoon salt, shrimp, garlic, brown sugar, olive oil, and sambal oelek in a large bowl, stirring well to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 1 1/2 minutes on each side or until just cooked through. Place cooked shrimp in a large bowl. Repeat procedure with remaining shrimp. Return cooked shrimp to pan. Stir in remaining 3 tablespoons coconut milk and lime rind, and cook 30 seconds, stirring frequently. Reserve 4 cups shrimp mixture (about 45 shrimp).
Bring a large saucepan filled with water to a boil. Add sugar snap peas; cook 3 minutes or until crisp-tender. Drain. Combine snap peas, remaining 1 1/2 teaspoons canola oil, and remaining 1/8 teaspoon salt in a bowl; toss to coat. Serve snap peas with rice and remaining 2 cups shrimp mixture.
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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.
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.
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