Caramel Shrimp with Coconut Rice
Caramel Shrimp: Sweet shrimp tossed in a salty brown sugar and soy sauce, studded with green onions, and served over coconut-infused rice to sop up all that delicious juice!
Servings 4 people
Calories 653kcal
Cost $20
Equipment
- Large skillet
- Medium saucepan
Ingredients
- 1 1/2 cups quick-cooking brown rice
- 14 oz lite coconut milk
- 2 1/4 cups low-sodium chicken stock
- 1/2 tsp kosher salt
- 1/2 cup + 1 tbsp packed brown sugar
- 1/4 cup sweetened coconut
- 1 tbsp canola, divided
- 2 lbs large shrimp
- 3 tbsp minced ginger
- 3 tbsp minced garlic cloves
- 1/2 cup soy sauce
- 2 tsp fish sauce
- 1 tsp apple cider or rice vinegar
- 3 green onions, sliced
Instructions
- Rinse rice under colder water. Add rice, coconut milk, chicken stock, and salt to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and cook on low until rice is fluffy, about 15 minutes. Add 1 tablespoon brown sugar, coconut, and 2 sliced green onions to the rice. Toss and season with salt and pepper.
- Season shrimp on both sides with salt and pepper. Heat a large skillet to a medium-high heat. Add 2 teaspoons of oil. Add shrimp. Cook until bright pink and starting to curl. Remove from skillet. Set aside.
- Turn the heat down to medium and add remaining 2 teaspoons oil. Add garlic and ginger. Sweat the aromatics until fragrant and they start to soften, about 2-3 minutes. Add in soy sauce, brown sugar, fish sauce, and vinegar. Whisk to combine. Bring to a boil and cook until thick and sticky, about 3-4 minutes. If needed, reduce the heat to a simmer. Keep warm until rice is finished cooking.
- Once the rice finishes cooking, add shrimp and green onions to the sauce. Toss until coated. Serve the shrimp over rice. Spoon sauce on top. Garnish with green onion.