Shrimp with Turmeric Rice
- Yield: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 18 minutes
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Ingredients
Rice- 1 tbsp Canola oil
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Turmeric
- 1/2 tsp Coriander
- 1/2 tsp Chili flakes
- 1/2 tsp Salt, divided
- 1 cup Basmati rice
- 1 can Coconut milk
- 1/2 cup Water
- 2 tbsp Lime juice
- 1 tsp Fish sauce
- 2 cups Kale, thinly sliced
- 1 tbsp Sesame oil
- 12 oz Raw shrimp, deveined, shelled
- 2 tbsp Lime juice
- 1 tsp Canola oil
- 1/2 tsp Ground coriander
- 1/4 tsp Chili flakes
- 1/4 tspTurmeric
Instructions
- Whisk together the marinade ingredients in a large bowl. Add the shrimp, stir to coat and set aside to marinate.
- Meanwhile, heat a large pan over medium heat.
- Add garlic and ginger, cook for 2 minutes, until fragrant. Add turmeric, coriander, chili flakes and 1/4 tsp of salt. Cook another minute until very fragrant.
- Add rice and toast, stirring to coat evenly with spices.
- Add coconut milk, water, lime juice and fish sauce. Increase to high heat and bring to a boil. Cover and reduce heat to low, simmer rice for 10 minutes.
- Massage kale with sesame oil and 1/4 tsp of salt.
- When rice has cooked for 10 minutes, place kale on top, followed by shrimp. Cover and cook another 5 minutes.
- Serve warm.
Notes
Recipe adapted from LivingLou.com