This lightning-fast recipe utilizes two quick cooking ingredients: fresh, peeled shrimp and store-bought Thai coconut sauce. Shrimp are sweet, succulent, and cook up in just a few minutes. We stir the creamy coconut sauce into the shrimp and then serve it on top of fluffy white rice alongside tangy cucumber salad.
Thai Coconut Shrimp with Cucumber Salad
- 1 cup jasmine rice
- 8 oz peeled, deveined shrimp
- 1 tsp vegetable oil
- ½ cup Kevin’s Thai Coconut Sauce or similar
- 1 cup chopped cucumber
- 1 tbsp minced shallot or red onion
- 1 tsp rice wine vinegar
- 2 tbsp cilantro leaves, optional
1) Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 Cup
2) Meanwhile, pat shrimp dry and season with ¼ tsp salt, and ¼ ground black pepper. Arrange shrimp in an even layer on a Suvie roasting rack (handles-side down) set within a Suvie pan. Drizzle shrimp with 1 tsp vegetable oil. Place pan in bottom zone of Suvie.
3) Place Thai Coconut Sauce in a second Suvie pan and place in the top zone of Suvie. Input settings and cook now or schedule. Halfway through cooking, flip shrimp over and return pan to Suvie to continue to roast.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 12 minutes
Top Zone: Roast at 300°F for 12 minutes
4) In a small bowl stir together the cucumber, shallot, rice wine vinegar, and season to taste with salt.
5) Fluff rice with a fork and divide between bowls. Remove pans from Suvie. Stir shrimp into the Thai curry sauce and season to taste with salt and pepper. Divide shrimp and cucumber over the rice and top with cilantro leaves if desired.
Nutritional Information per serving (2 servings per recipe): Calories 630, Total Fat 13g, Total Carbohydrates 127g, Total Sodium 990mg, Total Protein 40g