Prep Time: 15 minutes
Cook Time: 25 minutes
What You Need to Make Citrus Thai Basil Shrimp with Coconut Rice
What is Thai Basil?
The sauce for the shrimp starts with Thai basil. Have you tried it? The leaves are small and narrow and the stems are a really cool shade of deep purple. It’s grassy and sweet with just the slightest hint of anise. If you like tarragon, you’ll love Thai basil. If you like fennel, you’ll love Thai basil. And if you don’t like any of those things, you should still try Thai basil. It is one of the things that makes Thai food unmistakably Thai. It’s super aromatic. I can just walk past my herb garden and be able to smell it as I’m walking. I can’t wait to try it in cocktails!
How to Make Citrus Thai Basil Shrimp with Coconut Rice
Citrus Thai Basil Shrimp with Coconut Rice
- 24 jumbo shrimp deveined
- 1 yellow bell pepper
- 1 red bell pepper
- 2 cups jasmine or Basmati rice
- 3 cups chicken broth
- 1/2 cup Thai basil leaves roughly chopped
- 1/2 cup cilantro roughly chopped
- 1/2 cup scallions sliced
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1 Tbsp. honey
- 1/2 cup + 2 Tbsp. vegetable oil
- 2 tsp. soy sauce
- 2 tsp. minced ginger
- 4 tsp. minced garlic
- 2 cups coconut milk
- 4 tsp. sugar
- 2 tsp. kosher salt
- In a bowl, whisk the orange juice, lime juice, Thai basil leaves, cilantro, honey, vegetable oil and soy sauce together. Set aside.
- Remove the stems and seeds from the bell peppers and slice into thin strips.
- Make the coconut rice: in a saucepan, bring the chicken broth, coconut milk, sugar and salt to a boil. Add the rice and reduce heat to low. Cover and simmer until liquid is absorbed, about 15 minutes. Stir occasionally.
- Heat 2 Tbsp. vegetable oil in a large skillet over medium heat. Sautee the garlic, ginger and peppers until softened. Then add the shrimp. Cook shrimp until pink on both sides, about 2 minutes each side.
- Remove from heat. Serve shrimp and peppers over the coconut rice, and pour the citrus sauce on top.