Sriracha Shrimp with Coconut Rice
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.
- 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.
Calories: 487kcal | Carbohydrates: 50g | Protein: 31g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 293mg | Sodium: 1093mg | Potassium: 597mg | Fiber: 5g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 25mg | Calcium: 229mg | Iron: 6mg