Thai Chili Shrimp With Rice Recipe

Name: Thai Chili Shrimp With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salad oil; 2 tablespoons Asian red chili paste; 1 tablespoon soy sauce; 2 teaspoons lemon juice; 1 teaspoon sugar; 2 cloves garlic, peeled and chopped; 2 teaspoons minced fresh ginger; 12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed; 1 cup long-grain white rice; 1/2 teaspoon salt; 3 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons salad oil
2 tablespoons Asian red chili paste
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon sugar
2 cloves garlic, peeled and chopped
2 teaspoons minced fresh ginger
12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed
1 cup long-grain white rice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro

1
In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.
2
Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.
3
Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.
4
Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.

331

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: 2 tablespoons salad oil, 2 tablespoons Asian red chili paste, 1 tablespoon soy sauce, 2 teaspoons lemon juice, and more.

Yes, Thai Chili Shrimp With 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.

Thai Chili Shrimp With Rice

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