Asian Shrimp with Rice in Endive Recipe

Name: Asian Shrimp with Rice in Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Medium Shrimp; 1/2 cups White Rice; 12 leaves Endive; 2 Tablespoons Sesame Seeds; 2 stalks Green Onion, Chopped, For Garnish; 1/4 cups Soy Sauce; 2 stalks Green Onion, Chopped; 1 teaspoon Sugar; 1 clove Garlic, Minced; 3 Tablespoons Soy Sauce; 1 teaspoon Sriracha

Servings: persons

12 whole Medium Shrimp
1/2 cups White Rice
12 leaves Endive
2 Tablespoons Sesame Seeds
2 stalks Green Onion, Chopped, For Garnish
1/4 cups Soy Sauce
2 stalks Green Onion, Chopped
1 teaspoon Sugar
1 clove Garlic, Minced
3 Tablespoons Soy Sauce
1 teaspoon Sriracha

1
Peel and clean your shrimp.
2
Remove tails.
3
Combine soy marinade ingredients.
4
Marinate shrimp in soy mixture in the refrigerator for at least 1 hour.
5
Cook rice according to package instructions and when its done, set aside.
6
Prepare endive leaves (separate each leaf, wash and dry).
7
Set aside.
8
Combine the dressing ingredients, set aside.
9
Toast sesame seeds in a dry pan over medium heat until just brown and toasty, approximately 58 minutes.
10
Saute or grill shrimp (I skewered mine and grilled them over medium heat for about 3 minutes on each side but you can saute them in a non-stick pan over medium heat for about 3 minutes per side).
11
Lay out each endive leaf on a platter and place about 2 teaspoons of rice in each leaf.
12
Place cooked shrimp on top of rice and drizzle soy/Sriracha dressing over.
13
(Be careful not to add too much!)
14
Sprinkle toasted sesame seeds and chopped green onions on top, then enjoy!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 whole Medium Shrimp, 1/2 cups White Rice, 12 leaves Endive, 2 Tablespoons Sesame Seeds, and more.

Yes, Asian Shrimp with Rice in Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Shrimp with Rice in Endive

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