Ingredients for Thai Sticky Shrimp With Coconut Rice
- Reduced Fat Coconut Milk
- Short Grain Rice
- Red Grapefruits
- Brown Sugar
- 2 tablespoons cornstarch
- ¼ cup soy sauce
- Rice Vinegar
- Fresh Ginger
- 1 pound peeled and deveined shrimp
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How to Make Thai Sticky Shrimp With Coconut Rice
- Rinse 1 cup of uncooked jasmine rice and set aside.
- In a 4-quart saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 1 cup rinsed jasmine rice, and ¾ cup water.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is cooked through.
- While the rice simmers, prepare the grapefruit: Using a sharp knife, carefully peel and remove the white pith from 1 large pink grapefruit.
- Cut between the membranes to release the grapefruit segments into a bowl. Set aside.
- In a 12-inch skillet, whisk together ¼ cup granulated sugar and 2 tablespoons cornstarch until smooth.
- Add ¼ cup soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon grated fresh ginger to the skillet.
- Stir constantly over high heat until the mixture comes to a boil and thickens slightly.
- Add 1 pound (approximately 16-20) peeled and deveined shrimp to the skillet.
- Stir until the shrimp turn opaque and are cooked through (about 2-3 minutes).
- Gently stir in the grapefruit segments.
- Heat through for about 1 minute.
- Divide the coconut rice evenly among 4 plates.
- Spoon the shrimp and grapefruit mixture over the rice and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
141g
Fat
2g
Carbs
30g
