THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
THAI SHRIMP AND FRESH VEGETABLE RICE
This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.
Provided by Manami
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen.
- Rinse shrimp; pat dry.
- Place shrimp in medium bowl.
- For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
- Pour over shrimp; toss to coat.
- Marinate at room temperature for 15 minutes, stirring occasionally.
- Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
- Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
- Remove from wok; cover and keep warm.
- Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
- Add reserved marinade to wok and bring just to boiling.
- Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
- Spoon shrimp on top with a sprinkling of parsley.
- Enjoy!
- *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4
EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE
Make and share this Thai-Style Shrimp and Veggies With Toasted Coconut Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
- Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
- Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
- Remove coconut from pan and reserve.
- Heat a big skillet over med-high heat with a tablespoon vegetable oil.
- Season shrimp with salt and pepper; add to the hot skillet.
- Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
- Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
- Cook, stirring often, for 3-4 minutes.
- Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
- Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
- Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
- Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
- Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Nutrition Facts : Calories 746.9, Fat 31.3, SaturatedFat 13.9, Cholesterol 263.7, Sodium 1339.2, Carbohydrate 70.8, Fiber 4.7, Sugar 21.7, Protein 45.5
More about "thai shrimp and fresh vegetable rice recipes"
18 THAI SHRIMP RECIPES
From allrecipes.com
THAI CURRY SHRIMP AND RICE (EASY ONE-POT RECIPE!)
From everydayeasyeats.com
DINNER - RICE NOODLES WITH SHRIMP RECIPE
From findallrecipe.com
THAI SPRING ROLLS WITH HOMEMADE PEANUT SAUCE RECIPE
From sweetpeaskitchen.com
THAI SHRIMP AND FRESH VEGETABLE RICE RECIPE - FOOD.COM
From pinterest.com
THAI SHRIMP AND FRESH VEGETABLE RICE FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
THAI COCONUT SOUP WITH SHRIMP (TOM KHA GOONG) RECIPE
From findallrecipe.com
SHRIMP AND VEGETABLE SPRING ROLLS | MCCORMICK
From mccormick.com
THAI SHRIMP AND FRESH VEGETABLE RICE RECIPE - EASY RECIPES
From recipegoulash.cc
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES
From yummly.com
THAI SHRIMP AND FRESH VEGETABLE RICE
From healthmadeeasy.mykajabi.com
THAI SHRIMP AND FRESH VEGETABLE RICE RECIPES
From tfrecipes.com
RECIPES FROM QUICK EASY THAI 70 EVERYDAY RECIPES RICE
From recipesmanuals.com
THAI SHRIMP AND RICE RECIPE | SIMPLOT FOODS
From simplotfoods.com
THAI-STYLE SHRIMP BOWLS WITH COCONUT DRESSING - KITCHEN …
From kitchenconfidante.com
10 BEST THAI SHRIMP WITH RICE NOODLES RECIPES | YUMMLY
From yummly.com
CREOLE ANDOUILLE AND SHRIMP JAMBALAYA | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
THAI SHRIMP AND FRESH VEGETABLE RICE | RECIPES, SHELLFISH RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #rice #seafood #vegetables #asian #thai #easy #potluck #low-fat #shrimp #dietary #spicy #low-saturated-fat #low-calorie #stir-fry #low-in-something #pasta-rice-and-grains #shellfish #asparagus #taste-mood #to-go #technique
You'll also love