Thai Shrimp and Fresh Vegetable Rice

Total Time
30mins
Prep
20 mins
Cook
10 mins

This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.

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Ingredients

Nutrition

Directions

  1. Thaw shrimp, if frozen.
  2. Rinse shrimp; pat dry.
  3. Place shrimp in medium bowl.
  4. For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
  5. Pour over shrimp; toss to coat.
  6. Marinate at room temperature for 15 minutes, stirring occasionally.
  7. Drain shrimp well, reserving marinade.
  8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
  9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
  10. Remove from wok; cover and keep warm.
  11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
  12. Add reserved marinade to wok and bring just to boiling.
  13. Stir in cooked rice and peanuts.
  14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
  15. Spoon shrimp on top with a sprinkling of parsley.
  16. Enjoy!
  17. *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Most Helpful

5 5

Loved this! Great taste and I agree with previous comments that it was not overly spicy... just a nice flavorful taste! Thanks for posting :) we will definitely be making this again.

5 5

This is a very VERY tasty recipe. Made it just as recipe called for (used brown rice). Hubby and kids loved it. It was not as spicy as I was thinking it might be. Smelt more "thai" when it was cooking than when we ate it...but it still disappeared quickly : )

5 5

Really really tasty and easy to make as well. Not quite as spicy as I like it so I added some Asian chili paste mmmm... It really satisfies my cravings for spicey thai food.