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Sriracha butter shrimp Recipe

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This recipe for Sriracha butter shrimp is from The Oyetuga Family Cookbook Project, 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:  
1/2 oz unsweetened shredded coconut
5 oz jasmine rice
1/2 lb green beans
0 oz shrimp
1 oz fresh ginger
1/4 oz cilantro
1 pkt shrimp or vegetable broth concentrate
Sriracha
Oil
Salt, pepper
Butter
Directions:
Directions:
Heat 1 tblsp oil and shredded coconut in small saucepan over medium-high heat. Toast, stirring until golden and fragrant; 1-2 minutes. Add rice to pan with 1 1/4c water, 1/2 tsp salt. Bring to boil, cover and cook over low until rice is tender and water absorbed; about 17 minutes.
Trim green beans and cut in half. Heat 1 tblsp oil in medium non stick skillet over medium-high heat. Add beans and cook, stirring occasionally, until crisp tender and lightly charred; about 3 minutes.
Pat shrimp dry, season with salt and pepper.
Peel and finely chop ginger
Add ginger and shrimp to green beans. Continue to cook until shrimp is just cooked through; about 2 minutes
Combine broth, 1/2 c water, and 1 tblsp sriracha in a cup and add to pan with 1 tblsp butter. Cook until thickened and coats a spoon. Stir in cilantro.
Serve over coconut rice. Top with additional sriracha if desired.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Marley Spoon that we liked.

 

 

 

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