Thai Shrimp With Rice
- Ready In:
- 2 tablespoons vegetable oil
- 2 tablespoons sambal oelek or 2 tablespoons spiracha hot chili sauce
- 1 tablespoon soy sauce
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 2 garlic cloves, peeled and chopped
- 2 teaspoons minced fresh ginger
- 12 ounces shrimp, shelled and deveined
- 1 cup long-grain white rice
- 1⁄2 teaspoon salt
- 3 tablespoons chopped fresh cilantro
- In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended.
- In a shallow 2 to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes.
- Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 3/4 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.
- Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes. May, also, be grilled.
- Mound rice equally on four dinner bowls; spoon shrimp and juices equally over rice. Sprinkle with cilantro. Serve with additional sriracha or soy sauce.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!