Caramel Shrimp with Coconut Rice

Name: Caramel Shrimp with Coconut Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
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

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 people
Calories
653 kcal
Course
Main Course
Cuisine
Asian

Caramel Shrimp with Coconut Rice

Amy Matthews

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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!

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Serving 1serving Calories 653kcal (33%) Carbohydrates 69g (23%) Protein 55g (110%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 572mg (191%) Sodium 4059mg (169%) Potassium 421mg (12%) Fiber 1g (4%) Sugar 35g (70%) Vitamin C 9mg (10%) Calcium 375mg (38%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 653 kcal

% Daily Value*

Serving	1serving
Calories	653kcal	33%
Carbohydrates	69g	23%
Protein	55g	110%
Fat	16g	25%
Saturated Fat	9g	45%
Cholesterol	572mg	191%
Sodium	4059mg	169%
Potassium	421mg	9%
Fiber	1g	4%
Sugar	35g	70%
Vitamin C	9mg	10%
Calcium	375mg	38%
Iron	8mg	44%