Thai-Style Shrimp and Veggies With Toasted Coconut Rice

Rachael Ray

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2 1⁄2 cups  chicken stock
• 1 1⁄2 cups sweetened flaked coconut
• 1  cup long grain rice
• 4  tablespoons  vegetable oil
• 1 1⁄2 lbs large shrimp, peeled and deveined
•  salt
•  fresh ground black pepper
• 1  small yellow onion, sliced
• 8  leaves napa cabbage, thinly shredded
• 1  cup  shredded carrot
• 1  teaspoon crushed red pepper flakes
• 3  large garlic cloves, chopped
•  fresh ginger, peeled and grated (3-inch piece)
• 1  red bell pepper, seeded and thinly sliced
• 3  tablespoons tamari
• 5  scallions, thinly sliced
• 20  fresh basil leaves, chopped
• 1⁄4 cup fresh cilantro, chopped
• 1  lime, juice of

Directions

1. In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
2. Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
3. Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
4. Remove coconut from pan and reserve.
5. Heat a big skillet over med-high heat with a tablespoon vegetable oil.
6. Season shrimp with salt and pepper; add to the hot skillet.
7. Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
8. Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
9. Cook, stirring often, for 3-4 minutes.
10. Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
11. Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
12. Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
13. Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
14. Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.