Sriracha Shrimp paired with coconut rice is a DELICIOUS combination. Cooking the rice in coconut milk gives it a slightly sweet taste that’s perfect with the spicy shrimp.
I’ve been experimenting with coconut milk for the last month. While I like coconut, the real reason I have been trying so many recipes is that I accidentally ordered a box of 9 cans on Amazon and now I have to figure out what to do with it all. I haven’t really cooked much with coconut milk as Mike isn’t a big coconut fan. However, he has decided that while he doesn’t like coconut desserts, he is a fan of coconut milk.
What is Coconut Milk
Coconut milk is made from mature brown coconuts. The flesh is mixed with water to produce a creamy liquid that is common in Thai and Southeast Asian cuisines. In most groceries you can find it in a can, when opened the cream will have risen to the top so it needs to be stirred before using. This is not the same as Coconut Water which is occurs naturally in un-mature green coconuts. Since it’s high in potassium and low in fat it is a great drink for athletes. For this recipe as with most, you will want to use coconut milk.
The two dishes I have liked the best have paired it with shrimp. The first had coconut milk in the sauce. It was so good, that I didn’t have a chance to photograph it so I will have to post about it later. For this dish I added it to the rice. The coconut flavor is not as pronounced when cooked with rice, it just adds a hint of flavor and a slight sweetness. It’s just what you need for these spicy shrimp. The asparagus I added didn’t have much flavor this time of year, but it reminded me that Spring is just around the corner and it won’t be long until we can find fresh asparagus at the Farmers Market.
This was really easy and if you are not a coconut milk fan or just want to eat shrimp without the rice, they are great on their own. I used just about a teaspoon of fresh ginger, but you could easily add more if you’re a fan. I would love to hear about your favorite coconut milk recipes, I still have 6 cans in my pantry!
If you make Sriracha Shrimp with Coconut Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Sriracha Shrimp with Coconut Rice
- 1 lb shrimp peeled and deveined
- 1 lime
- 2-3 tablespoon sriracha sauce
- 1 cup basmati rice
- 1 tablespoon butter
- 1 cup unsweetened coconut milk
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ginger thinly sliced
- 1 lb asparagus cut into 1 inch pieces
- Place peeled shrimp in a bowl and squeeze lime juice over them. Add Sriracha and allow to marinate for 15 minutes.
- Rinse the rice with water. Add butter to a medium pot and saute the rice over medium heat until it is glossy, about 3 minutes. Add coconut milk to rice, if the coconut milk has separated, whisk it until smooth before adding. Add 3/4 cup water and a pinch of salt to the rice mixture. Bring to a boil, cover and turn down the heat. Cook for 20 minutes. Remove from the heat and let it sit for 10 minutes before removing the lid.
- While the rice is cooking, add a little vegetable oil to a large pan and saute the onions, garlic and ginger until the onions are translucent, about 5 minutes. Add the asparagus and cook for a couple of minutes. Add shrimp along with the marinade and cook over high heat until the shrimp are no longer translucent, about 2-3 minutes depending on the size.
- Serve shrimp over rice.