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.

Soy Glazed Baked Salmon

I'm a less than confident fish cooker. I fear accidentally serving sushi to my family. I don't always know what flavors really goes with what and I am afraid of the bones. There, I own all of it. But I'm getting better and I'm trying new things. Phew - that weight off my chest is freeing. Anyway, our Whole Foods had a sale and I'm excited about bargain food! I didn't know what I was going to do with these salmon filets, but I knew I needed them. Digging around the Internets I found this Martha Stewart recipe and decided to try it. We all really liked it and it will be in our regular rotation. 

Soy Glazed Salmon - Recipe from Martha Stewart
Preheat oven to 400
Serves 2


2 tablespoons brown sugar
2 tablespoons olive oil
1 1/2 tablespoons soy sauce
juice from one lemon - about 2 tablespoons
1 tablespoon white wine (or water)
2 salmon filets (ours were 6oz each)

In a small bowl mix together sugar, olive oil, soy sauce, lemon juice and wine. In a shallow baking dish arrange salmon filets so they fit without overlapping. Pour the marinade over the filets and then flip to coat all sides. If you're using filets with the skin on, bake skin side down.

Bake about 20 minutes, depending on how big your filets are. Baste twice while baking. 

We ate this with cucumber salad, mango slices and coconut rice.

Cucumber Salad
1 large English cucumber, or regular cucumber partially skinned
3 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds

With a mandolin or with good knife skills, slice the cucumber very thinly. Mix together vinegar, sugar and oil and pour over the sliced cucumbers. Toss with sesame seeds. (English cucumbers have nice, tender skin and I do not peel them. Regular cucumbers have tougher skin and I peel strips off keeping about half the green skin on.)

This was a really easy weekday meal. The salmon was perfect - light, flavorful and a new option for us. 

Enjoy!