Thai Chili Shrimp with Rice

Yields Makes 4 servings
AuthorSusan Banks, Seattle, Washington,
Susan Banks serves this spicy broiled shrimp dish with a green salad and cold beer. Red chili paste is sold in Asian markets and in many well-stocked grocery stores.

Ingredients

 2 tablespoons salad oil
 2 tablespoons Asian red chili paste
 1 tablespoon soy sauce
 2 teaspoons lemon juice
 1 teaspoon sugar
 2 cloves garlic, peeled and chopped
 2 teaspoons minced fresh ginger
 12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed
 1 cup long-grain white rice
 1/2 teaspoon salt
 3 tablespoons chopped fresh cilantro
Nutrition Facts

Servings 0

Amount Per Serving
Calories 357Calories from Fat 28
% Daily Value *
Total Fat 11g17%
Saturated Fat 1.5g8%
Cholesterol 129mg43%
Sodium 716mg30%
Total Carbohydrate 42g15%
Dietary Fiber 0.5g2%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.

Step 2
2

Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.

Step 3
3

Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.

Step 4
4

Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.

Ingredients

 2 tablespoons salad oil
 2 tablespoons Asian red chili paste
 1 tablespoon soy sauce
 2 teaspoons lemon juice
 1 teaspoon sugar
 2 cloves garlic, peeled and chopped
 2 teaspoons minced fresh ginger
 12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed
 1 cup long-grain white rice
 1/2 teaspoon salt
 3 tablespoons chopped fresh cilantro

Directions

Step 1
1

In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.

Step 2
2

Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.

Step 3
3

Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.

Step 4
4

Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.

Thai Chili Shrimp with Rice
IngredientsDirections

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