Thai Sticky Shrimp With Coconut Rice

By Sunset
1 fave
More from this source


Add a comment


1 can (14 oz.) reduced-fat coconut milk

1 1/4 cups short-grain white rice such as pearl

2 ruby grapefruit (about 2 lb. total)

1/2 cup firmly packed brown sugar

1 tablespoon cornstarch

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons minced fresh ginger

1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained

1/2 pound Belgian endive, leaves separated, rinsed, and drained

1/2 cup finely slivered fresh basil leaves

You might also like

Thai Prawn Cakes With Sticky Chilli Sauce
BBC Good Food
Party Sushi Rolls
Every Day with Rachael Ray
Thai Firecracker Shrimp
Steamy Kitchen
Grilled Shrimp With Tamarind Noodles
No Recipes
Tom Yum Grilled Shrimp
Closet Cooking
Shrimp Pad Thai
Tokyo Terrace
Coconut Shrimp With Spicy Orange Sauce
No Recipes
Shrimp Pad Thai
Cooking Light
Shrimp Pad Thai
Bang Bang Shrimp
Eclectic Recipes