Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of jasmine rice thoroughly, then cook according to package instructions with 1.5 cups of water until fluffy and set aside.

2. 2

   In a medium bowl, whisk together 200 ml of full-fat coconut milk, 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar until the sugar is dissolved.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, then add 3 cloves of minced garlic and 1 inch of grated fresh ginger, cooking for 30 seconds until fragrant.

4. 4

   Add 300 grams of peeled and deveined large shrimp to the skillet and pan-sear for 2-3 minutes per side until pink and cooked through.

5. 5

   Pour the coconut-lime sauce into the skillet with the shrimp and bring to a gentle simmer for 2 minutes, allowing the sauce to thicken slightly.

6. 6

   Stir in 1 small thinly sliced red chili, if desired, and 1/4 cup of chopped cilantro into the shrimp and sauce, ensuring everything is well combined.

7. 7

   Gently fold 1/2 cup of packed Thai basil leaves into the cooked jasmine rice.

8. 8

   Serve the pan-seared coconut-lime shrimp over the Thai basil rice.