BETA
Coconut Ginger Shrimp Bowls
Plump shrimp and tender green beans in a light ginger-coconut sauce, spooned beside rice and finished with lime.
40 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Raw peeled shrimp300 g
- Green beans180 g
- Onion80 g
- Fresh ginger15 g
- Garlic2 cloves
- Canned coconut milk200 ml
- Fish sauce2 tsp
- Neutral cooking oil1 tbsp
- Long grain rice140 g
- Water400 ml
- Lime1 whole
- Scallions20 g
- Salt0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Crustaceans and fish. Contains coconut. Check packaged products.
Method
Cook the rice
Rinse rice and place in a small saucepan with three-quarters of the measured water and all the salt. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.
Prepare the aromatics
Thinly slice onion, cut peeled ginger into fine matchsticks and mince garlic. Trim beans and cut into 4 cm pieces. Thinly slice scallions. Use shrimp fully thawed in the refrigerator; remove any remaining tails and check they are deveined.
Simmer the beans
Heat oil over medium heat in a wide saucepan. Cook onion and ginger for 5 minutes. Add garlic for 30 seconds, then coconut milk, remaining measured water and fish sauce. Add beans and simmer gently, uncovered, for 7–9 minutes until just tender.
Add the shrimp
Add shrimp in an even layer and cook at a gentle simmer for 4–6 minutes, turning halfway, until opaque and the thickest shrimp reach 74°C (165°F). Avoid prolonged boiling. Wash hands and equipment after handling raw shrimp.
Brighten and serve
Remove from heat. Add juice squeezed from half the lime and half the scallions. Spoon shrimp, beans and sauce beside rice. Finish with remaining scallions and serve the remaining lime in wedges.
The shrimp go in only after the beans are nearly tender, so the seafood does not wait in the pot while the vegetables cook.
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