Ginger Shrimp AND Sugar SNAP Peas: With Coconut Rice
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Tender shrimp and crisp sugar snap peas are stir-fried with ginger and garlic, then served over creamy coconut rice. A quick and flavorful weeknight dinner.
Ingredients
- 118 ml unsweetened coconut flakes
- 29.6 ml sesame oil
- 454 g peeled and deveined shrimp
- 454 g sugar snap peas trimmed and cut in half on the diagonal
- 14.8 ml minced peeled fresh ginger minced
- 3 clove garlic minced
- 29.6 ml soy sauce
- 4.93 ml sambal oelek
- 237 ml long-grain white rice
- 1 can unsweetened coconut milk
- 237 ml water
- 9.86 ml fresh lime zest
- 3 green onions thinly sliced
- 14.8 ml freshly squeezed lime juice
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 334 mg
- Iron: 7.35 mg
- Magnesium: 118 mg
- Phosphorus: 599 mg
- Potassium: 1024 mg
- Zinc: 3.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml unsweetened coconut flakes
- 29.6 ml sesame oil
- 454 g peeled and deveined shrimp
- 29.6 ml soy sauce
- 4.93 ml sambal oelek
- 237 ml long-grain white rice
- 1 can unsweetened coconut milk
- 237 ml water
- 9.86 ml fresh lime zest
- 14.8 ml freshly squeezed lime juice
- Lime wedges
Prepare
- 454 g sugar snap peas, trimmed and cut in half on the diagonal
- Mince 14.8 ml minced peeled fresh ginger
- Mince 3 clove garlic
- 3 green onions, thinly sliced
Let's Cook
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Step 1.
Heat a 10-inch skillet over medium-low heat. Add the ½ cup unsweetened coconut flakes to the dry skillet and toast, stirring frequently, until fragrant and golden, 1 to 2 minutes. Transfer the toasted coconut flakes from the skillet to a plate to cool.
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Step 2.
Heat 1 tablespoon of the sesame oil in the same skillet over medium heat. Add the 1 pound peeled and deveined shrimp and 1 pound trimmed and halved sugar snap peas. Cook, stirring, until the shrimp are pink and opaque, 2 to 4 minutes. Add the 1 tablespoon minced fresh ginger and 3 minced garlic cloves and cook, stirring, until fragrant, about 1 minute. Stir in 2 tablespoons soy sauce and 1 teaspoon sambal oelek (if using). Transfer the shrimp mixture to a bowl and cover loosely with aluminum foil to keep warm.
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Step 3.
Add the remaining 1 tablespoon sesame oil to the skillet over medium heat. Add the 1 cup long-grain white rice and cook, stirring, until the edges of the grains begin to turn translucent, about 1 minute. Pour in the 1 can unsweetened coconut milk, 1 cup water, and 2 teaspoons fresh lime zest. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the rice is tender and most of the liquid is absorbed, 10 to 12 minutes.
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Step 4.
When the rice is cooked, stir in the reserved toasted coconut flakes, the thinly sliced green onions, and 1 tablespoon fresh lime juice. Remove the skillet from the heat. Spoon the reserved shrimp mixture over the rice, cover, and let steam for 5 minutes to warm through. Serve immediately with lime wedges for squeezing on the side.