Chili-Garlic Shrimp with Coconut Rice and Snap Peas
Meals that come together quickly, but bring so much flavor are winners in my book. This Chili-Garlic Shrimp with Coconut Rice and Snap Peas takes under 30 minutes to make! The bonus with this recipe is that you make more shrimp than you need and you can freeze the rest to make this dish again or use in other dishes. This shrimp recipe is one of the best I’ve ever made. It’s spicy from chile paste and sweet from a touch of brown sugar. I could just eat a big bowl of the shrimp by itself!
So, how’s it taste?
This one was fantastic! I love how much protein shrimp can pack and you can pretty much flavor it however you want, so it’s always a good weeknight go-to. Loved the sweet and spicy with the coconut and lime. This would be great with brown rice, or even pasta. The snap peas were perfect, and I shaved some calories off the original recipe by using of those steamer bags of frozen snap peas. No need to add the oil if you go this route.
I think just about any vegetable would work in this dish, too. You’ve got your shrimp base, so then just pair it with a carb of your choice and veggies that you like. You could also pair it just a big pile of veggies. The possibilities are endless and I love that you can make a bunch of shrimp and have it on hand for an even quicker time to the table.
PrintYield: 4 servings
Total Time: 25 min
Chili-Garlic Shrimp with Coconut Rice and Snap Peas
Ingredients:
2 1/2 tsp. canola oil, divided
1 tsp. minced peeled fresh ginger
1 cup uncooked jasmine rice
3/4 tsp. kosher salt, divided
1 cup plus 3 tbsp. light coconut milk, divided
1/4 cup water
1/4 cup chopped fresh cilantro
2 1/2 lbs. medium shrimp, peeled and deveined (about 70)*
2 tbsp. chopped garlic
2 tbsp. brown sugar
2 tbsp. olive oil
2 tsp. sambal oelek (ground fresh chile paste)
1 tbsp. grated lime rind
12 oz. sugar snap peas, trimmed
*Note: This recipe is part of a series in Cooking Light where you cook more shrimp than you need for this recipe in order to use it in other recipes. For this recipe, you'll only need about 25-30 shrimp.
Directions:
1. Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add minced ginger; sauté 30 seconds. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring to coat. Add 1 cup coconut milk and 1/4 cup water to pan; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
2. Combine 3/8 teaspoon salt, shrimp, garlic, brown sugar, olive oil, and sambal oelek in a large bowl, stirring well to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 1 1/2 minutes on each side or until just cooked through. Place cooked shrimp in a large bowl. Repeat procedure with remaining shrimp. Return cooked shrimp to pan. Stir in remaining 3 tablespoons coconut milk and lime rind, and cook 30 seconds, stirring frequently. Reserve 4 cups shrimp mixture (about 45 shrimp).*
3. Bring a large saucepan filled with water to a boil. Add sugar snap peas; cook 3 minutes or until crisp-tender. Drain. Combine snap peas, remaining 1 1/2 teaspoons canola oil, and remaining 1/8 teaspoon salt in a bowl; toss to coat. Serve snap peas with rice and remaining 2 cups shrimp mixture.**
*Note: This recipe is part of a series in Cooking Light where you cook more shrimp than you need for this recipe in order to use it in other recipes. For this recipe, you'll only need about 25-30 shrimp.
**Note: I skipped step 3 and used a 12 oz. steamer bag of frozen snap peas. I steamed the snap peas in the microwave and skipped adding extra oil to save some calories.
per serving: 328 calories, 7g fat, 18g protein, 47g carbs, 3g fiber
