Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Grilled Pineapple Salad, but it is good with any tropical fruit salad.
- 1 lb peeled deveined shrimp (raw)
- 1⁄2 cup chopped roasted poblano pepper
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 1⁄4 cup light coconut milk
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup sliced onion
- 1⁄2 cup sliced red bell pepper
- 1⁄4 cup basil leaves
- 1⁄4 cup chopped green onion
- 1⁄4 cup fresh cilantro
- 1 cup jasmine rice or 1 cup basmati rice
- 1⁄2 cup light coconut milk
- 1 cup chicken stock
- 1⁄4 teaspoon grated fresh ginger
- 1 tablespoon crushed pineapple
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
My husband & I usually shy away from Thai food restaurants, worried about the intense spices and peppers. But this sounded too good to resist, so I gave it a try and we LOVED it! I had diced , pickled jalapenos on hand, which I substituted (1 Tbsp) for the poblano. But otherwise, I made it exactly as written. The coconut & pineapple rice is soooo yummy; I think I'll make more next time and try using the leftovers for a new twist on rice pudding. This is one of our new favorite ways to serve shrimp, so thanks for sharing!
My husband and I really liked this recipe. It gives the Thai food flavor without the fuss of too many specialized ingredients. I've been to Thailand and eaten the real thing and this does taste somewhat Americanized but it will do when your tongue is yearning for Thai food fast.
Very good. I added more pineapple into the rice since I didn't make the Grilled Pineapple Salad. As suggested I used a can of green chilies instead of the roasted poblano pepper and then I also added 1/2 a jalapeno pepper for a little spice. The flavors are very addicting!