Sunday, April 13, 2014

Thai Lemon Shrimp with Coconut Rice

Thai food definitely knows how to wake up your taste buds.  This cuisine often satisfies every mouth-watering desire you could ask for from salty (fish sauce) to sweet (brown sugar) to bright (lemongrass) to spicy (chiles).  These are many common ingredients that you’ll find in Thai dishes.  That being said, you’re not often left thirsting for a little more of something.

I made this for the first time and it has been deemed an automatic weeknight staple (according to hubby).  Not only was this one of the easiest dishes I’ve ever made, it was pretty enough to make for a special occasion - not to mention, amazingly flavorful!  I decided to stick with the Thai theme and serve this with a side of coconut rice and sautéed bok choy.  The richness of the coconut rice balances well with the delicate shrimp and brightness of the lemon.  Seriously, this one is a winner!

Thai Lemon Shrimp:
1 lb shrimp
1/3 c sweet chili sauce
1 lemon, juice & zest
1 lime, zest only
1 tsp chili paste (like sambal oelek)
1 tbsp fish sauce
3 cloves garlic, minced
1 tsp brown sugar
¼ c coconut milk
¼ c cilantro, chopped

Marinate shrimp in the chili sauce, lemon juice, lemon zest, lime zest, chili paste, fish sauce, garlic, and brown sugar for 15 minutes.

Heat a pan over medium heat.  Add shrimp and marinade to pan.  Add coconut milk.  Simmer until shrimp are cooked (2 minutes on each side).  Remove from heat and mix in cilantro.

Coconut Rice:
Cooking spray
2c jasmine rice
1c coconut milk (light or full fat)
2-3 tbsp sweetened shredded coconut
2 tsp salt
2 c water

Rinse rice with water and drain.  Spray rice cooker bowl with cooking spray.  Add rice, coconut milk, coconut, salt and water.  Cook in a rice cooker according to directions.

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