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Thai Basil Shrimp Recipe with Coconut Rice (Dairy Free)

Fresh juices, garlic and ginger make the sauce for this herby shrimp with sticky sweet rice
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 24 jumbo shrimp peeled and deveined
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 cup Thai basil leaves roughly chopped
  • 1/2 cup cilantro roughly chopped
  • 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. ginger minced
  • 4 cloves garlic minced
  • 1/4 cup scallions diced, garnish, optional

Coconut Rice

  • 2 cups uncooked jasmine or basmati rice
  • 3 cups chicken broth
  • 2 cups coconut milk
  • 4 tsp. sugar
  • 2 tsp. kosher salt

Instructions
 

  • In a small 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 over medium-high heat. 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. Saute 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. Garnish with diced scallions, if desired.
Keyword gluten free
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