Spicy Chili Garlic Shrimp with Coconut Rice
Recipe type: EntrĂ©e
Prep time: 
Cook time: 
Total time: 
Serves: 4
Lime, Coconut, & Shrimp - the Trifecta is Compete in This Burmese-Inspired Spicy Chili Garlic Shrimp with Coconut Rice and a Squeeze of Fresh Lime. Healthy and Totally Delicious!
  • Coconut Rice
  • 1 - 14 ounce can unsweetened coconut milk
  • 1 teaspoon sugar
  • ½ teaspoon Kosher salt
  • 1 cup Jasmine rice
  • ¼ cup shredded coconut
  • Spicy Chili Garlic Shrimp
  • 2 tablespoons oil (canola or vegetable)
  • 1 small onion, cut into wedges
  • 6 garlic cloves, thinly sliced
  • 1 knob ginger, peeled and grated
  • 2 dried red chili peppers (optional)
  • 3 plum tomatoes, diced
  • 2 tablespoons sambal oelek*
  • 2 teaspoons paprika
  • ½ teaspoon Kosher salt
  • 1 tablespoons fish sauce
  • 1 pound medium shrimp, peeled and deveined (buy easy-peel, if you can)*
  • torn cilantro, garnish
  • 1 lime, quartered
  1. Rinse the Jasmine rice by placing the rice in a large bowl of cold water and swish the rice around with your hand until the water becomes cloudy. Carefully pour off the water and repeat the process of rinsing and pouring about 3-4 times. In a saucepan bring the coconut milk, sugar, and salt to a simmer over medium-high heat - careful not to let it boil. Once the coconut milk is simmering drop the heat to low, add the rice, give a quick stir, and cover with a lid. Cook for 15 minutes - no peeking. Turn off the heat and fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 minutes. Then taste and add more salt if desired.
  2. While the rice is cooking, toast the shredded coconut. In a pan over medium heat, add the coconut. Stir frequently until the coconut is lightly browned. Do not walk away from the pan, once the coconut starts to brown, it goes very quickly.
  3. Heat the oil in a large wok or skillet set over medium-high heat. At the first wisp of smoke, add the onion, garlic, ginger, and chilies. Stir-fry until lightly brown (be careful not to let the garlic burn).
  4. Add the tomatoes, sambal oelek, paprika, and salt. Reduce the heat to medium and cook until the tomatoes have softened.
  5. Stir in the fish sauce and add the shrimp. Increase the heat to medium-high and stir-fry for 3-4 minutes, until the shrimp is opaque.
  6. Plate the rice and spoon the spicy chili garlic shrimp overtop. Sprinkle with toasted coconut, cilantro, and a wedge of lime. Serve and enjoy!
* I left the tails on the shrimp because I like the way it looks. It's also kind of fun to get your fingers in there and lick off the wonderful sauce. Though if you prefer, feel free to take the tails off prior to cooking.
* Sambal Oelek can be found at just about any grocery store these days. It's often sold right along side Sriracha.
Recipe by at http://hapanom.com/spicy-chili-garlic-shrimp-with-coconut-rice/