Description
A delicious and easy recipe for spicy garlic shrimp served over fluffy coconut rice, topped with fresh cucumber for a refreshing crunch.
Ingredients
Scale
- 1 pound large shrimp (fresh, peeled and deveined)
- 4 cloves garlic (freshly minced)
- 4 tablespoons unsalted butter
- 2 tablespoons Thai spice blend (Long-Tail Sunset) (or another spicy mix)
- 1 cup jasmine rice (or rice cooked in coconut milk)
- 1 small cucumber (sliced into thin strips)
Instructions
- In a medium pot, combine rice with coconut milk and water. Bring to a boil, then reduce heat and cover. Let it simmer for about 15-20 minutes, until fluffy and tender.
- In a large skillet, melt the unsalted butter over medium heat. Allow it to bubble a bit, which will help infuse that delicious buttery flavor into the dish!
- Add the freshly minced garlic to the melted butter. Sauté for about 1-2 minutes until it turns golden and fragrant—be careful not to burn it!
- Toss in the large shrimp and sprinkle with the Thai spice blend. Cook for about 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Fluff the coconut rice with a fork and plate it generously on a serving dish. Spoon the spicy garlic shrimp on top, allowing the buttery sauce to drizzle down.
- Slice the cucumber into thin strips and scatter them over the shrimp for a refreshing crunch. Serve immediately, and watch your loved ones dig in!
Notes
- For a creamier rice, use 1 cup of coconut milk and 1/2 cup of water.
- Adjust the spice level by using more or less of the Thai spice blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg