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Spicy Thai Shrimp with Coconut Rice Recipe

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This recipe for Spicy Thai Shrimp with Coconut Rice is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth
1 cup long grain white rice
1 tsp salt
2 tbsp canola oil
2 lbs jumbo shrimp, peeled and deveined
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1/2 tsp red pepper flakes
3 cloves garlic, finely chopped
2 to 3 tbsp soy sauce
2 cups (a couple of handfuls) basil torn
Zest and juice of 1 lime
Directions:
Directions:
Toast Coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish.

To the remaining in the saucepan, add chicken stock, rice, and salt, and bring to a boil.. Once at a boil, reduce heat to a simmer, place lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat the fluff with a fork.

While the rice is cooking, preheat a large nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers, chili(or red pepper flakes) and garlic, stirring frequently for about 3-4 minutes.

Add the soy sauce, basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved coconut and the lime zest.

 

 

 

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