If you’re looking for an exotic meal, dare to be different and try this Shrimp and Jasmine Rice recipe!
In a medium saucepan bring 2 ¼ cups coconut water to a boil. Stir in rice and ½ teaspoon salt. Reduce heat to low and simmer 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, onion and ginger and sauté 2 minutes. Add shrimp and remaining salt and sauté 5 minutes. Add remaining ½ cup coconut water, curry paste and rum. Stir to blend. Reduce heat to low and simmer 5 minutes. Remove from heat and keep warm.
When rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.
Have some red curry paste to spare? How about some ginger root? Then you’re in luck because we’ve got the perfect recipe to make use of your favorite Thai ingredients: Coconut Jasmine Rice With Shrimp. Now, before you run to the store to get some coconut milk, let us walk you through this tasty recipe. Starting with the most important ingredient – Mahatma® Jasmine Rice. Learn the optimal Jasmine Rice water ratio to rice for best results!
Unlike a typical Thai dish, this recipe doesn’t call for coconut milk, but rather coconut water, giving it a lighter characteristic in comparison to most Thai dishes. On top of that, the layered flavors of citrus lime juice and savory sautéed shrimp are likely to delight any palette. But that’s not all, this recipe also calls for a dash of rum when cooking up the shrimp, helping in the deglazing process, but also adding an incredible flavor to the dish.
Much of Thai cuisine is served in a bowl like this recipe or other Thai soups! For another delicious recipe with a more Latin flavor, try a Mexican Chicken and Rice Soup next. Alternatively, try this Mediterranean classic Paella recipe.
Finished with nutty toasted coconut, try this Shrimp Fried Rice with Coconut dish; this is another southeast Asian style dish that makes a quick and easy meal that’s ready in less than 30 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
What you’ll need:
1 (8.8 oz) bag Mahatma® Ready to Serve Jasmine Rice
1/2 tbsp canola oil
1/4 lb peeled, deveined shrimp, tail removed (16/20 count)
1 tsp lime juice
1/2 tsp fish sauce
1/8 tsp brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/2 shallot, minced
1 clove garlic, minced
1/8 tsp curry powder
1/4 tsp chili flakes
3/4 cups coleslaw mix
2 tsp unsweetened shredded coconut, toasted
2 tsp finely chopped fresh cilantro
1/4 tbsp sesame oil
Step 1. Prepare rice according to package directions.
Step 2. In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper.
Step 3. In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink.
Step 4. Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through.
Step 5. Stir in coconut and cilantro.
Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.