Thai Sticky Shrimp with Coconut Rice
Transport your taste buds to Thailand with this mouthwatering recipe for Thai Sticky Shrimp with Coconut Rice. Juicy shrimp are marinated in a bold blend of soy sauce, honey, fish sauce, lime juice, garlic, and ginger before being cooked to perfection in a sticky, caramelized glaze. Paired with fragrant jasmine rice simmered in velvety coconut milk, this dish combines savory, sweet, and tangy flavors for a truly irresistible meal. Topped with fresh green onions and nutty sesame seeds, it's as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, this quick and easy recipe is ready in just 40 minutes and will satisfy all your cravings for Thai-inspired cuisine. Whether you're a fan of Southeast Asian flavors or just looking for something new, this sticky shrimp recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 tsp fish sauce
- 2 tbsp lime juice
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1.5 cups coconut milk
- 1 cup water
- 1.5 cups jasmine rice
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
Start by preparing the coconut rice: Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, coconut milk, water, and sugar. Stir well to combine.
Bring the mixture to a boil over medium heat, then lower the heat to a simmer. Cover the saucepan and cook for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for an additional 5 minutes.
While the rice is cooking, prepare the shrimp marinade: In a bowl, whisk together soy sauce, honey, fish sauce, lime juice, minced garlic, and grated ginger.
Add the shrimp to the marinade, tossing to coat. Let the shrimp marinate for 10–15 minutes.
Heat a large skillet over medium-high heat and add vegetable oil.
Using a slotted spoon, remove the shrimp from the marinade, reserving the liquid. Place the shrimp in the hot skillet and cook for 2–3 minutes on each side, or until pink and opaque. Remove the shrimp and set aside.
Pour the reserved marinade into the skillet and bring it to a boil. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes sticky.
Return the shrimp to the skillet, tossing to coat them in the sticky sauce. Cook for 1 additional minute.
To serve, spoon the coconut rice onto plates and top with the sticky shrimp.
Garnish with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
