This Asian style dish has a nutty coconut flavor that will leave you wanting seconds.
Prepare rice according to package directions.
In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper.
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.
Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through.
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.
It is very convenient to know that whether your recipe calls for fresh or frozen shrimp, the preparation process is the same. It will only take a few minutes and in no time you will be skewering, stir frying, or boiling them for your favorite cocktail sauce.
To start things off you will need to buy shrimp that has not been peeled or de-veined. You will then need to defrost the shrimp. (Remove the shrimp from the bag and refrigerate overnight in a bowl of cold water). Before you clean the shrimp you should briefly soak them in salt water to replenish their freshness.
Next you want to remove the shell of the shrimp by holding it with a few fingers from one hand and pull off its legs using the fingers of your other hand. Peel back the shell and remove with your thumbs. You should also remove the head.
Hold the body of the shrimp and remove the tail. De-vein by making a cut down the back of the shrimp using a small paring knife. You will see the vein. Pull the vein out by using your knife and rinse the shrimp. Place the shrimp in a fresh bowl of water once you have them cleaned until you are ready to use them.
Once you have your shrimp ready to go do not hesitate to try some of Mahatma® Rice recipes like our Shrimp Soup with Rice or Shrimp Ceviche with Crispy Rice. For more delicious ways to prepare shrimp click here.
Fish sauce is made from salted anchovies or other types of fish that have been fermented for up to two years. The sauce is usually associated with Southeast Asian dishes specifically to countries like Thailand and Vietnam.
With just a few drops of this sauce your dish can go from a bit bland to spectacular.
If you’re looking for something with more of a Latin American flavor, learn how to make these bean and rice tacos.