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Chili-Garlic Shrimp with Coconut Rice & Snap Peas Recipe

   
 

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     Chili-Garlic Shrimp with Coconut Rice & Snap Peas

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2.5 tsp canola oil
1 tsp minced peeled fresh ginger
1 cup uncooked jasmine rice
3/4 tsp salt
1 cup - 3 tbsp light coconut milk
1/4 cup water
1/4 cup chopped fresh cilantro
2.5 lb medium shrimp, peeled and deveined
2 tbsp chopped garlic
 
2 tbsp brown sugar
2 tbsp olive oil
2 tsp sambal oelek (ground fresh chile paste)
1 tbsp grated lime rind
12 oz sugar snap peas, trimmed

Instructions
Heat a small saucepan over medium-high heat. Add 1 tbsp canola oil and swirl to coat. Add minced ginger and saute 30 seconds. Add rice and 1/4 tsp salt. Cook 1 minute, stirring to coat. Add 1 cup coconut milk and 1/4 cup water to pan. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
Combine 3/8 tsp salt, shrimp, garlic, brown sugar, olive oil, and sambal oelek in a large bowl, stirring well to coat shrimp.
Heat a large nonstick skillet over medium-high heat. Add half of shrimp to pan. Cook 1.5 minutes on each side or until just cooked through. Place cooked shrimp in a large bowl. Repeat procedure with remaining shrimp. Return cooked shrimp to pan. Stir in remaining 3 tbsp coconut milk and lime rind, cook 30 seconds, stirring frequently. Reserve 4 cups shrimp mixture for other recipes (Chipotle Shrimp Lettuce Wraps and Chili-Garlic Shrimp and Noodle Stir-Fry).
Bring a large saucepan filled with water to a boil. Add sugar snap peas. Cook 3 minutes or until crisp-tender. Drain. Combine snap peas, remaining 1.5 tsp canola oil, and remaining 1/8 tsp salt in a bowl. Toss to coat. Serve snap peas with rice and remaining 2 cups shrimp mixture.


Originally Submitted
3/9/2018





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