| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving
- 1/4 cup vegetable oil, plus more for the grill
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 3 cloves garlic, grated
- 1 1/2 pounds large shrimp, peeled and deveined (tails intact)
- 1 13.5-ounce can unsweetened coconut milk
- 4 cups fresh basil leaves
- 1/2 jalapeno pepper, seeded and chopped
- Kosher salt
- 2 tablespoons unsalted butter
- 4 scallions, thinly sliced (white and green parts separated)
- 1 1/2 cups jasmine rice
- 2 cups roughly chopped bean sprouts
- 1/2 cup chopped peanuts
- Bibb lettuce leaves, for serving
Instructions
- Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 610 |
| Total Fat | 34 g |
| Saturated Fat | 16 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 193 mg |
| Sodium | 784 mg |
Reviews
Loved the flavors. I had to mess with the rice a bit because I had Success Jasmine rice so I followed the directions on the box but used half water and a can of coconut milk with the basil. Not a fan of bean sprouts so next time I will make it without.
This is a very tasty recipe. The juxtaposition of the spicy/citrusy shrimp and the seasoned basil/coconut rice is just delicious. This will be a keeper in our house.
I made it as written. I found the bean sprouts refreshing and the shimp so delicious. Great combination of flavors. We ate them as a lettuce wrap. My wife, however, found the shrimp too spicy.
We made this exactly as written. We did use Thai basil for the remaining 2 cups of basil for the salad. Excellent flavor and definitely a keeper recipe!
Very tasty, but I had to add about 2 more cups of water to cook the rice properly.
This is simply one of my favorite shrimp recipes. The shrimp is tasty and the rice is so aromatic and flavorful. I absolutely love it! This recipe is light, easy and DELICIOUS.
Perfect for our family gatherings!!!! Loved by all. Amazing flavors. Easy to make!
Made this a couple of weeks ago. Spicy and delish. Very simple to make. Basil rice was amazing. My family loved it!!
We weren’t a big fan of the rice but the shrimp was the best we’d EVER had so I’m giving it five stars anyway. It was even good cold the next day. Bravo!
I have made this recipe twice now. The first time I made it with shrimp as the recipe calls for. The second time I used chicken. My family loves chicken and only I like shrimp. It was delicious both ways. The rice is so delicious!