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.
Ingredients
- 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)
Instructions
- 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 ¾ 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.
Nutrition
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
