Thai rice with shrimps
This Thai rice with shrimps combines fragrant basmati rice with zesty coriander and lime, enhanced by succulent shrimp sautéed to perfection. It's a simple yet flavorful dish ideal for any meal.
Cook time 20 min
Prep time 15 min
Ingredients:
2 cups basmati rice2 cups vegetable broth
1/2 cup coriander leaves
2 limes
1/2 cup salsa sauce
20 oz shrimps
Thai rice with shrimps is a vibrant and flavorful dish that perfectly balances the fragrant aroma of basmati rice with the zesty freshness of coriander and lime, all complemented by the rich taste of succulent shrimps. This recipe is not only delicious but also easy to follow, making it an excellent choice for a satisfying meal any day of the week.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- Finely chop the coriander leaves and set aside.
- Cut the limes into wedges for serving.
2. Cook the Rice:
- In a medium saucepan, combine the rinsed basmati rice and vegetable broth. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed.
- Remove from heat, keep it covered, and let it sit for an additional 5 minutes. Fluff with a fork before serving.
- While the rice is cooking, heat a large skillet or frying pan over medium-high heat.
- Add the shrimps to the pan and cook for about 2-3 minutes on each side, or until they turn pink and opaque. If needed, you can add a little bit of oil to prevent sticking.
4. Combine and Serve:
- Once the shrimp are cooked, reduce the heat to low and add the salsa sauce to the pan. Stir to coat the shrimps evenly.
- Cook for another 1-2 minutes until the shrimp are well coated with the sauce and heated through.
- To serve, place a portion of the cooked rice on each serving plate. Top with a generous portion of the shrimp and salsa mixture.
- Garnish with chopped coriander leaves and serve with lime wedges on the side.
With just a few simple ingredients, this Thai rice with shrimps recipe brings a taste of Thailand right into your kitchen. The combination of fragrant rice, fresh herbs, zesty lime, and delicious shrimp creates a dish that is both satisfying and packed with flavor. Follow the steps and tips provided to create a meal that will impress your family and friends.
Thai rice with shrimps FAQ:
Basmati rice should be simmered for about 15 minutes after bringing it to a boil. After that, let it sit covered for an additional 5 minutes to ensure it is tender and fluffy.
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking, as this will help them cook evenly and ensure the best texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave or heat on the stove until warmed through, adding a splash of broth or water if needed to restore moisture.
If vegetable broth is unavailable, you can substitute it with water, but be aware that it may result in a less flavorful dish. Alternatively, chicken broth can also be used for additional flavor.
If you're not a fan of coriander, you can substitute it with parsley for a different fresh flavor. Basil can also be an excellent alternative for a unique taste.
Cooking Tips:
- Ensure that the shrimp are peeled and deveined before cooking for a cleaner and more enjoyable eating experience.
- To enhance the flavor, marinate the shrimp in a little bit of lime juice, salt, and pepper for about 10-15 minutes before cooking.
- Use fresh coriander leaves for the best flavor and aroma.
- For a spicier kick, you can add finely chopped chili to the rice or use a spicier salsa sauce.
- If you prefer a richer flavor, consider toasting the basmati rice slightly before cooking.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 22g
Carbohydrates 36g
Fiber 1.95g
Sugar 2.39g
Fat 1.93g
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