SPICY SHRIMP IN COCONUT MILK OVER RICE

Prep time: 60 min

Active prep time: 60 min

Special equipment needed - None

Special skills needed - Peeling Shrimp

Serves 4

This is a real favorite in my house.  The kids have affectionately titled it "fruit loop shrimp."  I assure you it tastes nothing like a fruit loop, but the smell of the lime zest combined with jasmine rice does smell distinctly of a fruity cereal.  This dish takes a bit of effort and timing on the shrimp is important, but there is no particularly challenging cooking technique involved.  It has a distinctly Thai flavor, but is definitely Americanized to some degree.  The sticky, sweet, and spicy shrimp really hold a lot of flavor and we always eat too many of them.  When in doubt, buy more than the recipe calls for.  You’ll always find yourself wanting just one more.

INGREDIENTS:

4 Tablespoons Soy sauce
1 Can Coconut Milk (14 oz)
1 Lime
2 Tablespoons Brown sugar
2 Thai Chilis – minced (If you like it hot, add more)
6 Cloves minced Garlic
2 Tablespoons Ginger paste
1 Tablespoon Lemongrass paste
2 lbs shrimp, peeled – If you buy head on shrimp, get 3 lbs. 2 Cups Jasmine rice
2 Tablespoons Coconut oil
1⁄4 Cup Thai Basil leaves

Zest the lime and set the zest aside. Combine the soy sauce, 1 cup of coconut milk, juice from the lime, brown sugar, Thai chilis, garlic, ginger paste, and lemongrass paste in a large bowl. 

Add the shrimp. Pour the remaining coconut milk from the can into a measuring cup and add water to bring it up to a total of 3 cups. Pour into a large saucepan and add 2 cups of Jasmine rice. Add a pinch of salt. Bring to a boil. Reduce heat to medium and cover. Simmer for 15 to 20 minutes.

While the rice is simmering, heat the coconut oil in a large heavy bottomed skillet over high heat. When the oil is hot, scoop the shrimp out with a slotted spoon and toss them in the oil.

Cook them until they are mostly done. Try to let them brown on one side before you flip them. It should take about 5 minutes to fully cook, but you will know they are done when they have completely changed from grey to white and orange. When they are cooked, scoop them out and put them in a clean bowl.

 Pour the sauce into the skillet and return it to the heat. Chop the basil into long thin strips and add to the sauce. Bring to a boil and cook for 3 minutes. When the rice is done, add the lime zest and stir. Serve in a bowl with the rice on the bottom, topped with the shrimp, and covered with sauce.

Serve in a bowl with the rice on the bottom, topped with the shrimp, and covered with sauce.