Easy and Healthy Citrus Thai Basil Shrimp with Coconut Rice

So, have you heard me talk about my love affair with coconut rice? Cause if you haven’t heard, I’m currently in love with coconut rice. And I wouldn’t even call myself a coconut person, per se. I don’t mind coconut, but I’m not someone who wants to put it in my drinks, my baked goods, my everything. Till now, that is. Coconut rice has been a game changer for me. That, and Thai basil. Thai basil has always grown in my herb garden, but I’ve never used it as much or quite appreciated it was much as I have this summer. Putting them together in this Citrus Thai Basil Shrimp with Coconut Rice was a match made in heaven.

What You Need to Make Citrus Thai Basil Shrimp with Coconut Rice

Let’s start with the shrimp. Buy the biggest ones you can find. I like jumbo shrimp and I buy them with the tails still on, but already cleaned and deveined. Make sure you grab uncooked shrimp, not pre-cooked. Think about how many people you are feeding when you decide on what size shrimp you are going to buy. Most people will eat 4-6 jumbo shrimp in an entree-sized serving. Then, grab your herbs and veggies: bell peppers, scallions, cilantro and – of course – Thai basil. You will also need orange juice, lime juice, white rice, coconut milk and some basic staples of an Asian pantry that you may already have on hand: soy sauce and minced ginger. You’ll need chicken broth to make the coconut rice, or you could substitute vegetable broth for a pescatarian option.

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

Making this Citrus Thai Basil Shrimp with Coconut Rice should not be intimidating. Coconut rice is super easy to make. It’s really just rice that’s simmered in coconut milk and chicken broth instead of water. You can even substitute vegetable broth for the chicken broth. Simmering the rice in the coconut milk makes it sticky and a tiny bit sweet, kind of like sushi rice but way better. And you can have the rice cooking while you make the shrimp. It makes a really nice base for the citrusy shrimp.

Getting back to the sauce for the shrimp, we’re combining Thai basil with orange juice, lime juice and cilantro for a super fresh, clean and summery-tasting meal. Just pour it over the cooked shrimp and peppers to finish the dish. The sauce soaks into the coconut rice and it’s just a sticky, salty-sweet mess of heaven. This is really one of those meals I could eat every night.

The Prince has been super busy being a teenager this summer, and has missed the times when I’ve made this dish. So I can’t wait to make it for him because I know he will absolutely love it. He’s a huge fan of Asian flavors. I can definitely see this Citrus Thai Basil Shrimp with Coconut Rice becoming part of our regular dinner rotation. I hope it will become part of your too. Enjoy!

Citrus Thai Basil Shrimp with Coconut Rice

Fresh juices, garlic and ginger make the sauce for this herby shrimp with sticky sweet rice

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Prep Time 15 mins

Cook Time 25 mins

Course Main Course

Cuisine Thai

Servings 4

Ingredients

  

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• 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

Instructions

 

• 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.

Keyword gluten free

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