Thai Sticky Shrimp With Coconut Rice Recipe

Name: Thai Sticky Shrimp With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 oz.) reduced-fat coconut milk; 1 1/4 cups short-grain white rice such as pearl; 2 ruby grapefruit (about 2 lb. total); 1/2 cup firmly packed brown sugar; 1 tablespoon cornstarch; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons minced fresh ginger; 1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained; 1/2 pound Belgian endive, leaves separated, rinsed, and drained; 1/2 cup finely slivered fresh basil leaves

Servings: persons

1 can (14 oz.) reduced-fat coconut milk
1 1/4 cups short-grain white rice such as pearl
2 ruby grapefruit (about 2 lb. total)
1/2 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
1/2 pound Belgian endive, leaves separated, rinsed, and drained
1/2 cup finely slivered fresh basil leaves

1
In a 3- to 4-quart pan over high heat, combine coconut milk, rice, and 3/4 cup water. Bring to a boil, reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.
2
Meanwhile, cut peel and membrane from grapefruit. Cut between fruit and membrane to release segments into a bowl.
3
In a 10- to 12-inch frying pan, mix sugar and cornstarch. Add soy sauce, vinegar, and ginger. Stir on high heat until boiling, about 1 minute. Add shrimp and stir often until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
4
Mound rice equally on warm plates, spoon shrimp mixture equally onto rice, and garnish with grapefruit segments, endive leaves, and basil.

553

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 can (14 oz.) reduced-fat coconut milk, 1 1/4 cups short-grain white rice such as pearl, 2 ruby grapefruit (about 2 lb. total), 1/2 cup firmly packed brown sugar, and more.

Yes, Thai Sticky Shrimp With Coconut 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 Sticky Shrimp With Coconut Rice

How did you like this recipe?

Frequently Asked Questions