Shrimp Stir-Fry with Coconut-Lemongrass Rice and Chile Oil
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 113.5-ounce can lite coconut milk
- 1/2 ouncelemongrass
- 8 ouncesbroccoli
- 1/8 ouncecilantro
- 2 clovesgarlic
- 10 ouncesshrimp
- 1/4 teaspooncrushed red pepper
- 1/8 teaspoonground cayenne pepper
- 1/4 teaspoonground coriander
- 1/2 teaspoonground cumin
- 1/4 teaspoonmustard powder
- 1/4 teaspoonground turmeric
- 1/3 cupshredded carrots
- 1/2 cupshredded green cabbage
- 1/2 cupshredded red cabbage
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 2 6" small pots, 1 with lid
- 10" medium high-sided pan with lid
- Crustacean Shellfish
- Tree Nuts
Cook coconut-lemongrass rice
Using the back of a knife, hit lemongrass in several places. In a small pot, combine rice, coconut milk, lemongrass, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover pot again to keep warm.
While rice cooks, rinse all produce. Cut broccoli into ½-inch florets, discarding tough stem. Halve lime. Roughly chop cilantro, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired.
Make chile oil
In a separate small pot, heat crushed red pepper and 1½ tablespoons canola oil over medium-high heat and cook, stirring, until oil turns a reddish color, 2-3 minutes. Remove pan from heat. Pour chile oil into a small heatproof bowl and set aside until Step 5.
Heat 1 tablespoon canola oil in a medium high-sided pan over medium heat. When oil is shimmering, add scallion whites and light greens, garlic, and half of spice mix, and cook until fragrant, 1 minute. Add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside, reserving pan for next step.
Cook vegetables and make vinaigrette
Return pan from shrimp to medium heat with 1 tablespoon canola oil. When oil is shimmering, add slaw mix, broccoli, and remaining spice mix. Cover and cook until broccoli is just tender, 3-4 minutes. Uncover and cook until lightly browned, 2-3 minutes more. Meanwhile, whisk juice of ½ lime and ¼ teaspoon salt into bowl with chile oil to combine (save remaining lime for a well-deserved cocktail!).
Finish rice and plate stir-fry
Remove lemongrass from rice and discard. Stir half of scallion dark greens into rice. Divide coconut-lemongrass rice between plates and top with vegetables and shrimp. Drizzle chile-lime vinaigrette over top, and garnish with cilantro and remaining scallion dark greens. Dig in!