Pickled Asian Shrimp with Coconut Rice
A fusion Asian-style dish; the pan-Asian marinade of fish sauce, lime and ginger over coconut rice isn't tied to one country, so no single origin is assigned.
Nutritionper 100 gāŗ
161
Calories
7g
Protein
22g
Carbs
5g
Fat
Ingredients
| 1 tbsp | 15 ml | granulated sugar |
| 1 tsp | 5 ml | salt |
| 1/4 cup | 60 ml | rice wine vinegar |
| 1/4 cup | 60 ml | lime juice |
| 1 tbsp | 15 ml | soy sauce |
| 1 1/2 tsp | 7.5 ml | fish sauce |
| 1/2 cup | 120 ml | chopped green onion |
| 1/2 tsp | 2.5 ml | minced fresh ginger |
| 1/4 tsp | 1.3 ml | red pepper flakes |
| 1 lb | 455 g | fresh shrimp, peeled and deveined |
| 13 oz | 370 g | can coconut milk |
| 1 3/4 cups | 420 ml | water |
| 12 oz | 340 g | package basmati rice |
| 1 cup | 240 ml | chopped fresh peaches |
| 1/4 cup | 60 ml | minced fresh cilantro |
Instructions
- In a large glass bowl, add the granulated sugar, salt, rice wine vinegar and lime juice. Stir until well combined. Stir in the soy sauce, fish sauce, 1/4 cup green onion, ginger and red pepper flakes. Whisk until well combined.
- Add the shrimp and toss to combine the ingredients. Cover the bowl with plastic wrap. Refrigerate at least 8 hours but no longer than 48 hours.
- In a large saucepan over medium heat, add the coconut milk and water. When the mixture boils, stir in the rice. Place a lid on the pan and reduce the heat to low. Simmer about 25 minutes or until the rice is tender.
- Remove the pan from the heat. Spread the rice on a rimmed baking sheet. Let the rice cool completely.
- When the rice is cool, sprinkle the peaches, 1/4 cup green onion and cilantro over the rice. Stir to combine. Spoon the rice into a serving bowl. Spoon the shrimp and marinade over the rice.