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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Thai Sticky Shrimp With Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions