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Recipe

Coconut Rice Bowls with Shrimp and Vegetables

Servings: 2

This is straight-up Southeast Asian comfort food. Coconut-kissed rice is topped with briny shrimp, earthy mushrooms, and bright, snappy snow peas.

Ingredients

  • 1 cup jasmine rice, rinsed
  • 2 5.4-oz. cans unsweetened coconut cream
  • Fine sea salt
  • 2/3 cup vegetable broth
  • Juice of 1 lime (about 2 Tbs.)
  • 2 tsp. fish sauce
  • 2 tsp. soy sauce
  • 1 tsp. cornstarch
  • 2 Tbs. olive oil
  • 3-1/2 oz. shiitake mushrooms, trimmed and sliced
  • 1 lb. large shrimp (31 to 35 per lb.), peeled and deveined, tails removed
  • 6 oz. snow peas, trimmed
  • 2 tsp. minced fresh ginger
  • 1 scallion, thinly sliced and soaked in ice water, for garnish

Nutritional Information

  • Calories (kcal) : 1220
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 285
  • Sodium (mg): 3070
  • Carbohydrates (g): 170
  • Fiber (g): 6
  • Sugar (g): 84
  • Protein (g): 43

Preparation

  • Combine the rice, coconut cream, 1/2 tsp. salt, and 1/2 cup water, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Let the rice rest off the heat for 10 minutes.
  • Meanwhile, in a small bowl, whisk the broth, lime juice, fish sauce, soy sauce, and cornstarch; set aside.
  • Heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until starting to brown, 3 to 5 minutes. Toss the mushrooms, and cook until their liquid has been released and they’re golden-brown, about 5 minutes. Season with 1/8 tsp. salt, and transfer to a plate.
  • Heat the remaining 1 Tbs. oil in the skillet over medium-high heat, and add the shrimp, snow peas, and ginger. Cook until the shrimp are bright pink and the snow peas are crisp-tender, about 1 minute. Quickly whisk the broth mixture, and add to the skillet. Cook until the shrimp are opaque and the sauce has thickened slightly, about 2 minutes. Stir in the mushrooms. Fluff the rice with a fork, and divide between two bowls. Top each with a portion of the shrimp and vegetables. Sprinkle with the scallion and serve.

Reviews

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Reviews (1 review)

  • carlosnsd | 10/28/2019

    Very tasty, specially with fresh large shrimp. All the flavors meld really nicely, with nothing overpowering. Sadly no leftovers!!

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