Firehose Spicy Thai Shrimp and Rice Recipe

Name: Firehose Spicy Thai Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sesame oil; 1 teaspoon garlic, minced; 1 teaspoon ginger; 1 cup green onion, chopped; 1 cup red bell pepper, chopped; 1 teaspoon curry; 1 teaspoon curry paste; 1 teaspoon cumin; 1 (17 ounce) can coconut milk (light or reg); 1 tablespoon cilantro; 24 jumbo shrimp, grilled

Servings: persons

1 teaspoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 teaspoon curry
1 teaspoon curry paste
1 teaspoon cumin
1 (17 ounce) can coconut milk (light or reg)
1 tablespoon cilantro
24 jumbo shrimp, grilled

1
In a deep skillet, over medium heat, saute garlic in the sesame oil for one minute.
2
In 1 minute increments, stir in the following ingredients: ginger, red bell peppers and green onion.
3
When peppers are softened, add curry, curry paste, cumin, coconut milk and cilantro.
4
Immediately reduce heat to low.
5
Stir constantly so as not to burn the coconut milk.
6
Keep on heat until sauce is hot but not boiling.
7
Pour this sauce over grilled (baked or boiled also work) shrimp on a bed of plain, white rice.

671

kcal

Calories

Fat

Carbs

146

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: 1 teaspoon sesame oil, 1 teaspoon garlic, minced, 1 teaspoon ginger, 1 cup green onion, chopped, and more.

Yes, Firehose Spicy Thai Shrimp and Rice 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.

Firehose Spicy Thai Shrimp and Rice

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