Best 5 Thai Shrimp And Rice Recipes

EASY THAI COCONUT SHRIMP AND RICE

Steps:

• A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
• Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
• In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
• Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
• Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
• Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
• Rice:.
• In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
• Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

THAI SHRIMP AND RICE

Steps:

• In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

COCONUT THAI SHRIMP AND RICE (CROCK POT)

Steps:

• Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
• Stir in onion, bell pepper, carrot, coconut, raisins and rice.
• Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
• Stir in the shrimp and snow peas.
• Cover and cook another 30 minutes.
• Serve garnished with toasted coconut.

THAI SHRIMP AND RICE SOUP

Steps:

• Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
• Simmer until ginger is softened, about 15 minutes.
• Strain in a sieve lined with paper towels, and discard solids.
• Return to stockpot.
• Add rice, simmer uncovered 15 minutes.
• Add shrimp and cook through until it turns pink, 3-4 minutes.
• Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
• Remove from heat, stir in lime juice.
• Garnish with lime wedges and extra basil or cilantro.