Recipe: Firecracker shrimp with red chiles and scallions served over pineapple-coconut-rice
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Most 1-hour recipes can't pack this much flavor into every single bite. That's why this firecracker shrimp recipe is my go-to when I'm craving exciting flavors, but short on time.
Fresno chiles
The chiles in this dish can pack a punch - that's how it got the name "firecracker" shrimp.
However, you can be gentler on your taste buds by simply omitting the chiles.
You'll still get all the great Southeast Asian flavors of ginger, garlic, and coconut that my meal delivery customers have been enjoying for years.
Instant Pot Duo 7-in-1 rice cooker
If a piña colada was food, it would be pineapple-coconut rice. The tropical flavors in this recipe make it fun to eat (even if there's no rum involved!)
It's made in the same way that you normally steam rice in a rice cooker, plus the addition of pineapple juice and coconut cream.
Want fluffy, aromatic rice at the push of a button? This best-selling rice cooker makes it a breeze, and it's perfect for this recipe.
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Firecracker shrimp with red chiles and ginger served over pineapple-coconut-rice
Cooking time: 1 hour
Serves 5
Tools you’ll need
Cutting board
Chef's knife
Colander
Sauté pan
Rice cooker
Large mixing bowl
Ingredients
1 1/2 lbs raw shrimp, peeled and deveined (medium-sized)
2 cups basmati rice
1 cup unsweetened coconut cream (full-fat coconut milk)
1 cup pineapple juice
1 tbsp kosher salt
1/3 cup soy sauce, plus extra to serve on the side
2 tbsp coconut oil
2 Fresno chiles or jalapeños, seeds removed, thinly sliced
1 bunch scallions, finely sliced (chiffonade)
1 small bunch cilantro, finely sliced (chiffonade)
3 tbsp black sesame seeds to garnish
3 cloves garlic, peeled and finely chopped
3 tbsp fresh ginger, peeled and finely chopped
Procedure
In a large mixing bowl, wash the rice under cold water to remove excess starch. Drain and repeat twice, or until starch is drained off and water runs clear.
Place rice in the cooker with salt, coconut cream, and pineapple juice. Cover and steam.
In a sauté pan, heat the coconut oil until it begins to smoke.
With the ventilation fan on, add the chiles, garlic, and ginger. Sauté on medium heat for 2 minutes, stirring occasionally.
Add the shrimp to the pan, and sauté until shrimp turn from grey to pink (about 3 minutes).
When shrimp have turned pink, add the soy sauce to the pan and remove from the heat.
To finish, spoon the rice onto serving plates portion into containers. Place several shrimp on top of the rice, spooning any remaining sauce on top. Serve with extra soy sauce on the side. Garnish with scallions, cilantro, and sesame seeds, and enjoy!
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