Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle.

Ying Chang Compestine
Recipe by Cooking Light May 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.

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  • Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.

Nutrition Facts

375 calories; calories from fat 15%; fat 6.4g; saturated fat 3.3g; mono fat 0.7g; poly fat 1.3g; protein 38.6g; carbohydrates 38.3g; fiber 1g; cholesterol 259mg; iron 6.3mg; sodium 777mg; calcium 111mg.
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