Coconut Rice With Shrimp And Scallion Sauce

Name: Coconut Rice With Shrimp And Scallion Sauce
Cook time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tsp coconut oil (for pan/pot); 2 cups jasmine rice; 1 can full-fat coconut milk ((can sub lite)); 1 2/3 cups water; 2 tsp salt; 3 tbsp agave nectar ((or adjust to taste)); 10 scallions (finely chopped); 1 1/2 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp soy sauce ( (can sub Tamari for GF)); 2 lb. shrimp; Coconut oil (for pan); Sesame seeds (for topping); Scallions (coarsely chopped, for garnish); Cilantro (for garnish)

9 steps

Cook:30min

This dish is a complex mix of fun flavors and aromas and is easy to make. It's versatile enough to either bring to the office for lunch or serve during a candle-lit dinner. The sweetness of the coconut rice pairs excellently with the salty and slightly acidic flavors of the shrimp and scallion sauce. This dish is definitely a winner!

Updated at: Thu, 21 Nov 2024 08:53:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories827 kcal (41%)

Total Fat37.9 g (54%)

Carbs94.7 g (36%)

Sugars9.6 g (11%)

Protein27.3 g (55%)

Sodium1803.2 mg (90%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspcoconut oil

for pan/pot

2 cupsjasmine rice

1can full-fat coconut milk

can sub lite

1 ⅔ cupswater

2 tspsalt

3 Tbspagave nectar

or adjust to taste

10scallions

finely chopped

1 ½ Tbspsesame oil

1 Tbsprice vinegar

1 Tbspsoy sauce

can sub Tamari for GF

2 lbshrimp

coarsely chopped, for garnish

cilantro

for garnish

Instructions

Coconut Rice

Step 1

Heat the pot on medium heat and melt 1 tsp of coconut oil. Turn off the heat.

Step 2

Add the coconut milk, water, salt, and agave nectar to the pan/pot and mix until combined. Add the rice into the pot and make sure it's evenly distributed under the liquid mixture.

Step 3

Seal the lid on your pressure cooker and pressure cook on low pressure for 12 minutes or just use the rice setting on an Instant Pot.

Step 4

Release the pressure and give the rice a stir to have any excess liquid absorbed. Remove the pot from the heat and transfer the rice to a plate to cool a bit before serving. NOTE: I prefer letting it sit 10 minutes before eating it because it tends to be more flavorful when it's not piping hot.

Shrimp and Scallion Sauce

Step 5

In a small bowl, combine the scallions, sesame oil, rice vinegar, and soy sauce. Mix until sauce is formed. If you like heat, feel free to add some chili flakes or sriracha!

Step 6

Dry the shrimp on all sides and season generously with salt on both sides.

Step 7

Season a skillet on medium-high heat. Pour the oil into the skillet and let it melt.

Step 8

Once the oil is shimmering, add the shrimp and cook for 2 min on each side until pink in color (no longer translucent) golden brown and fully cooked.

Step 9

Remove the pan from the heat and put the shrimp on top of the coconut rice. Drizzle scallion sauce on top. Top with sesame seeds if desired. Enjoy immediately!

View on Dining with Skyler

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