Thai Shrimp and Fresh Vegetable Rice

Submitted by Manami

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 453.59 g fresh shrimp (medium size) or 453.59 g frozen shrimp, peeled & deveined (medium size)
• 29.58 ml fresh lime juice (not the bottled stuff, please!)
• 19.71 ml low sodium soy sauce (we use low-sodium Tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 4.92 ml grated fresh ginger
• 1 garlic clove, minced
• 14.79 ml cooking oil
• 453.59 g asparagus spear, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips
• 709.77 ml hot cooked rice
• 59.14 ml chopped peanuts
• chopped fresh flat leaf parsley, for garnish

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.

Reviews

[CARML mama]

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.

 

[laurie]

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 : )

 

[Stuffed]

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.

 

[hepcat1]

This was a very enjoyable and mild-tasting Thai dish. I enjoyed the flavor but thought it could have been a bit more pronounced; my husband LOVED it and thought it was perfect as is. Since DH rarely gives anything five stars, that's what I decided to give this recipe, especially since it was very easy to make and healthy. This one will definitely be made again and again...thanks!!

 

[Outta Here]

This is really tasty! I didn't use the rice because I was using this as a part of an Asian dinner that included rice for other dishes. I might add a bit more heat next time, such as some chili oil (we like it spicy :) )