Thai-Style Coconut Shrimp and Jasmine Rice Delight
This Thai-Style Coconut Shrimp and Jasmine Rice is a delightful fusion inspired by Dave Lieberman's creation, modified for ease and flavor, making it a perfect fit for family meals. The marriage of succulent shrimp marinated in a blend of honey, soy sauce, and coconut milk, combined with the aromatic flavors of poblano peppers, garlic, ginger, and fresh herbs, creates a harmonious and flavorful dish. Paired with fragrant jasmine rice infused with coconut milk and a hint of sweet pineapple, this dish is a tropical feast that pleases the palate. It's ideal for serving alongside a tropical fruit salad or grilled pineapple salad, complementing the sweet and savory notes of the recipe.
4
Servings
N/A
Calories
19
Ingredients
Ingredients
shrimp
1 lb (peeled, deveined)
roasted poblano pepper
1/2 cup (chopped)
garlic cloves
3 (minced)
ginger
2 tablespoons (minced)
honey
1/4 cup
soy sauce
2 tablespoons
light coconut milk
1/4 cup
olive oil
1 tablespoon
kosher salt
1/2 teaspoon
onion
1/2 cup (sliced)
red bell pepper
1/2 cup (sliced)
basil leaves
1/4 cup
green onion
1/4 cup (chopped)
cilantro
1/4 cup (fresh)
jasmine rice
1 cup
light coconut milk
1/2 cup
chicken stock
1 cup
ginger
1/4 teaspoon (grated fresh)
crushed pineapple
1 tablespoon
Instructions
1
Marinate the Shrimp: Place the shrimp in a large resealable bag or medium glass bowl. Add roasted poblano pepper, minced garlic, minced ginger, honey, soy sauce, and 1/4 cup of coconut milk. Seal and refrigerate for 30 minutes to 4 hours to allow flavors to meld.
2
Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add kosher salt, sliced onions, and sliced red bell peppers. Cook until the vegetables are tender but not browned, about 5 minutes.
3
Cook the Shrimp: Increase the heat to high. Using a slotted spoon, add shrimp to the skillet (leaving the marinade behind) and sauté, turning once, until shrimp are just about cooked through but not fully done, approximately 2 minutes per side. Remove shrimp, onions, and peppers from skillet.
4
Make the Sauce: Pour the marinade into the skillet, bringing it to a boil. Boil for 5 minutes to thicken the sauce and eliminate any uncooked shrimp residue. Turn the heat off.
5
Combine: Return the shrimp, onions, and peppers to the skillet. Add basil leaves and green onion. Toss everything to coat with the sauce.
6
Cook the Rice: In a small saucepan, combine jasmine rice, 1/2 cup coconut milk, 1 cup chicken stock, and grated ginger. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes. Remove from heat, stir in crushed pineapple, and fluff with a fork.
7
Serve: Divide the cooked jasmine rice onto plates. Top with shrimp mixture and garnish with fresh cilantro. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Thai-Style Coconut Shrimp and Jasmine Rice Delight?
It is a fusion dish inspired by Dave Lieberman, featuring succulent shrimp marinated in honey, soy sauce, and coconut milk, served over fragrant jasmine rice.
How many servings does this recipe provide?
This recipe yields 4 servings.
How much shrimp is required for this dish?
The recipe calls for 1 pound of shrimp, peeled and deveined.
How long should I marinate the shrimp?
The shrimp should be marinated for at least 30 minutes, or up to 4 hours in the refrigerator.
What ingredients are in the shrimp marinade?
The marinade consists of roasted poblano pepper, minced garlic, minced ginger, honey, soy sauce, and 1/4 cup of coconut milk.
What type of rice is used in this recipe?
The recipe uses 1 cup of jasmine rice.
How is the jasmine rice flavored?
The rice is cooked with coconut milk, chicken stock, and grated ginger, then finished with crushed pineapple.
What kind of coconut milk is recommended?
The recipe specifies using light coconut milk.
What vegetables are sautéed for this dish?
Sliced onions and red bell peppers are cooked until tender.
How long do I cook the shrimp in the skillet?
Sauté the shrimp on high heat for approximately 2 minutes per side until they are just about cooked through.
How is the sauce for the shrimp thickened?
The marinade is brought to a boil in the skillet and boiled for 5 minutes to thicken and ensure safety.
What fresh herbs are added at the end?
Fresh basil leaves, chopped green onion, and fresh cilantro are used for flavor and garnish.
How long does the jasmine rice take to simmer?
The rice should simmer covered for 12 to 15 minutes.
What can I substitute for the chicken stock?
While the recipe calls for chicken stock, you could use vegetable stock or water as an alternative.
What is the role of crushed pineapple in the recipe?
One tablespoon of crushed pineapple is stirred into the cooked rice to add a hint of tropical sweetness.
Are poblano peppers used in this recipe?
Yes, 1/2 cup of chopped roasted poblano pepper is included in the marinade.
How much ginger is needed in total?
The recipe uses 2 tablespoons of minced ginger for the marinade and 1/4 teaspoon of grated fresh ginger for the rice.
What kind of oil should I use for sautéing?
The recipe recommends using 1 tablespoon of olive oil.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and easy curry alternative.
What side dishes pair well with this coconut shrimp?
It is ideal when served alongside a tropical fruit salad or a grilled pineapple salad.
How much honey is used in the sauce?
The sauce uses 1/4 cup of honey for sweetness.
Do I need to peel the shrimp?
Yes, the shrimp should be peeled and deveined before marinating.
What is the texture of the vegetables in the final dish?
The onions and red bell peppers should be tender but not browned.
What is the total count of ingredients used?
The recipe consists of 19 individual ingredients.
Can I use regular soy sauce?
Yes, the recipe calls for 2 tablespoons of soy sauce.
How do I serve the dish?
Divide the rice onto plates, top with the shrimp and vegetable mixture, and garnish with cilantro.
What is the flavor profile of this dish?
It is a tropical feast featuring sweet, savory, and aromatic notes from coconut, honey, and fresh herbs.
Is garlic included in the recipe?
Yes, 3 cloves of minced garlic are used in the marinade.
What tags define this recipe?
Thai cuisine, coconut shrimp, jasmine rice, tropical flavors, and seafood are some of its tags.
Can I make the rice ahead of time?
While best served immediately, the rice can be cooked and kept warm while you finish the shrimp.