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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