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Spicy Wok Shrimp with Coconut Rice

January 21, 2008

The coconut rice by itself would be a delicious accompaniment to any spicy stir-fry dish.

Spicy Wok Shrimp with Coconut Rice

Adapted from Gourmet, July 2006


1 1/2 cups long-grain white rice
1 1/2 cups water
1 teaspoon sugar
1 1/2 cups well-stirred unsweetened coconut milk (preferably not the lowfat kind – use the 13 to 14 oz. can)
1 1/4 teaspoons salt
1 lb broccolini or broccoli, trimmed into roughly 1-inch pieces
1 1/2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
1 1/2 tablespoons Sriracha sauce (hot sauce – found in the Asian section)
2 teaspoons cornstarch
1/2 cup chicken broth or stock
1 tablespoon vegetable oil


Rinse rice in a sieve under cold water, then shake well to drain and transfer to a heavy saucepan. Add 1 1/2 cups water, sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring it to a boil and then reduce the heat to low and cook, covered, for 20 minutes or until liquid is absorbed. Remove from the heat and let stand at least 5 minutes.

While rice cooks, toss the peeled and deveined shrimp with the Sriracha sauce and remaining 1/2 tsp salt in a bowl. Trim broccolini or broccoli and cut into roughly 1 inch pieces, and set aside. In another small bowl, stir together the cornstarch, 1/4 cup chicken broth/stock, and remaining 1/2 cup coconut milk until the cornstarch is completely dissolved.

Heat a wok or heavy skillet over high heat until it’s screaming hot, then add the tablespoon of vegetable oil; swirl to coat. Add the broccolini/broccoli and stir-fry until bright green, then add the remaining 1/4 cup chicken broth and stir-fry until the liquid is evaporated, about 3 minutes. Add the shrimp and stir fry for about 2 minutes. Stir up the cornstarch mixture again, then pour it into the wok and stir the entire mixture until the sauce is slightly thickened and the shrimp are just cooked through, about 3 minutes. Serve the shrimp and broccolini/broccoli over the coconut rice.

Makes 4 servings.

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