| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 1 serving |
| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 8 raw shrimp, peeled, deveined and tail on
- 1 teaspoon Thai chili garlic sauce
- 1 teaspoon mai poi sauce (Thai sweet chili sauce)
- 1/4 teaspoon chopped fresh Thai basil, plus more for garnish
- 1/4 teaspoon freshly chopped garlic
- 1/4 teaspoon green onion, chopped, plus more for garnish
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly chopped parsley
- Kosher salt and freshly ground black pepper
- 4 ounces mayonnaise
- 1/4 ounce rice wine vinegar
- 1/4 teaspoon freshly chopped garlic
- 1/4 teaspoon freshly chopped ginger
- 1/4 teaspoon canola oil
- 1/4 teaspoon sesame oil
- 1/2 ounce jicama, sliced
- 1/2 ounce red pepper, sliced
- 1/2 ounce yellow pepper, sliced
- 1/2 ounce daikon radish, sliced
- 1/4 teaspoon cilantro, chopped, plus more for garnish
- 1/4 ounce green onion, sliced
- 1 teaspoon canola oil, for cooking shrimp
- 1/2 cup cooked jasmine rice, for serving
Instructions
- For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
- Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes.
- Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
- Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1014 |
| Total Fat | 96 g |
| Saturated Fat | 14 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 109 mg |
| Sodium | 965 mg |
| Serving Size | 1 of 1 servings |
| Calories | 1014 |
| Total Fat | 96 g |
| Saturated Fat | 14 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 109 mg |
| Sodium | 965 mg |
Reviews
Yea, where’s the turmeric and celery salt?? Wonder where this recipe is from?!
Not the same recipe as in video.
Found the measurements, ounce of this and that not your typical recipe so I’m not sure I put the right amounts but it was delicious. I did deglaze pan with sherry and white wine. Enjoyed by everyone
Saw this last night on DDD thought it looked good. Made it tonight for friends, we all loved it. Found all the ingredients at our local market, made it easy to enjoy!!
I only made the shrimp- but it was delicious and easy, I had all the ingredients on hand for the shrimp, but substituted coconut rice since I had ingredients for that in the pantry, which worked perfectly. There wasn’t much sauce at the end, so I would double it for sure. Flavors were great- will definitely keep it as a go-to shrimp marinade.