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–+ servings

Coconut Rice With Shrimp And Scallion Sauce

This dish is a complex mix of fun flavors and aromas and is easy to make. It's versatile enough to either bring to the office for lunch or serve during a candle-lit dinner. The sweetness of the coconut rice pairs excellently with the salty and slightly acidic flavors of the shrimp and scallion sauce. This dish is definitely a winner!
Print Recipe
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Asian
Servings 4 people

Equipment

  • Pressure cooker, rice cooker or traditional pot with lid for stovetop preparation
  • Pan
  • Small bowl
  • Skillet

Ingredients
  

Coconut Rice

  • 1 tsp coconut oil for pan/pot
  • 2 cups jasmine rice
  • 1 can full-fat coconut milk (can sub lite)
  • 1 2/3 cups water
  • 2 tsp salt
  • 3 tbsp agave nectar (or adjust to taste)

Shrimp and Scallion Sauce

  • 10 scallions finely chopped
  • 1 1/2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce  (can sub Tamari for GF)
  • 2 lb. shrimp
  • Coconut oil for pan
  • Sesame seeds for topping
  • Scallions coarsely chopped, for garnish
  • Cilantro for garnish

Instructions
 

Coconut Rice

  • Heat the pot on medium heat and melt 1 tsp of coconut oil. Turn off the heat.
  • Add the coconut milk, water, salt, and agave nectar to the pan/pot and mix until combined. Add the rice into the pot and make sure it's evenly distributed under the liquid mixture.
  • Seal the lid on your pressure cooker and pressure cook on low pressure for 12 minutes or just use the rice setting on an Instant Pot.
  • Release the pressure and give the rice a stir to have any excess liquid absorbed. Remove the pot from the heat and transfer the rice to a plate to cool a bit before serving. NOTE: I prefer letting it sit 10 minutes before eating it because it tends to be more flavorful when it's not piping hot.

Shrimp and Scallion Sauce

  • In a small bowl, combine the scallions, sesame oil, rice vinegar, and soy sauce. Mix until sauce is formed. If you like heat, feel free to add some chili flakes or sriracha!
  • Dry the shrimp on all sides and season generously with salt on both sides.
  • Season a skillet on medium-high heat. Pour the oil into the skillet and let it melt.
  • Once the oil is shimmering, add the shrimp and cook for 2 min on each side until pink in color (no longer translucent) golden brown and fully cooked.
  • Remove the pan from the heat and put the shrimp on top of the coconut rice. Drizzle scallion sauce on top. Top with sesame seeds if desired. Enjoy immediately!

Notes

If you don’t have a pressure cooker: you can make this coconut rice in a rice cooker or just on the stovetop. Follow the same instructions and let the rice simmer with the lid on until all the liquid is absorbed, instead of using a pressure cooker.
Keyword agave nectar, cilantro, coconut milk, coconut oil, rice, rice vinegar, scallions, sesame oil, sesame seeds, shrimp, soy sauce
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