Hi, everyone! It’s been a while since I’ve posted and I’m so glad to be seeing everyone here again! The past few months have been hectic with my day job. I was promoted (yay!) but with that came more responsibility and less time for myself. I’ve missed cooking, sharing recipes, and doing what I love. The new year isn’t here yet but I made a resolution to get back into the kitchen and start posting again!
On top of not enough time for myself, I’ve started returning to the office after 18 months. I completely forgot how much the commute takes a toll on me. Some days, I’m so exhausted from work that all I can spare is 30 minutes to make a meal. This five-ingredient recipe is such a time saver! I know that the list of ingredients is more than five items, but I don’t really count salt, water, or oil because those should be in every kitchen at all times.
The recipe has a lot of passive cooking. Basically just means you’re not spending forever chopping or stirring a pot. It’s mostly letting things cook on their own. I absolutely love how low-key and simple it is but packs so much flavor. As you know, I love stocking my freezer with Gorton’s frozen seafood. They’re such a versatile ingredient that can be pulled out at any moment and turn it into an entree.
I’m not typically a rice fan but I never say no to coconut rice. Make sure to buy the whole fat stuff! Coconut jasmine rice is extremely fragrant and fluffy. If you’re looking to meal prep, double or even triple the rice ingredients for extra portions. Fried shallots are so aromatic and are a perfect pairing with coconut rice. They’re also extremely simple to make at home. Start off with cold oil in the pan with thinly sliced shallots and then heat everything up. Heads up that it may take time for the shallots to crisp up. All of the water content needs to evaporate first before it can take on any color. Be patient! It’ll happen and just keep stirring occasionally.
Coconut Rice with Thai Shrimp
- 2 cups jasmine rice
- 1/4 cup water
- 2 cups coconut milk, whole fat
- 1/2 teaspoon salt
- 1 package Gorton's Butterfly Shrimp
- 3 tablespoons sweet chili sauce
- 2 shallots, slice thin
- Vegetable oil
- Step 1 Preheat oven to 425F.
- Step 2 Wash rice several times until water runs clear.
- Step 3 Soak rice for 10 minutes.
- Step 4 Slice shallots thinly and place in a skillet. Add oil to cover shallots completely.
- Step 5 Drain rice and place into rice cooker. Add salt, water, and coconut milk and cook.
- Step 6 Arrange frozen shrimp on a sheet pan and bake in the oven for 16-20 minutes. Flip halfway.
- Step 7 Heat skillet over medium heat. Stir shallots occasionally to avoid burning. Remove shallots from oil and place on top of paper towels to cool. Sprinkle salt onto shallots while still hot.
- Step 8 Place cooked shrimp into a bowl and toss with sweet chili sauce.
- Step 9 Fluff the rice prior to serving.
- Step 10 Plate cooked rice, sauced shrimp, and top with fried shallots.