BETA
Chili-Lime Shrimp & Rice
Shrimp cook quickly in a bright tomato, shallot and chili sauce, served over rice with fresh lime and cucumber.
40 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Raw peeled shrimp300 g
- Tomato250 g
- Shallot80 g
- Long red chilies20 g
- Garlic3 cloves
- Fresh ginger10 g
- Lime1 whole
- Cucumber150 g
- Long grain rice150 g
- Neutral cooking oil1 tbsp
- Brown sugar1 tsp
- Water410 ml
- Salt0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Crustaceans; check shrimp labels for sulphites.
Method
Start the rice
Rinse and drain the rice. Place in a saucepan with 360 ml measured water, bring to a simmer, cover and cook over the lowest heat for 18–20 minutes. Rest off the heat for 5 minutes. Wash the produce. Finely chop the shallots, tomatoes and deseeded chilies. Mince the garlic and grate the peeled ginger.
Reduce the sauce
Heat the oil in a 24 cm frying pan over medium heat. Cook the shallots and chilies for 5 minutes. Add garlic and ginger for 1 minute, then tomatoes, sugar, salt and remaining 50 ml water. Simmer uncovered for 8–10 minutes, stirring, until thick but still moist.
Cook the shrimp
Use fully thawed shrimp; remove any tails and visible veins, then pat dry. Stir the shrimp into the sauce and cook at a gentle simmer for 4–6 minutes, turning once, until opaque and the thickest shrimp reach 74°C / 165°F. Wash hands and utensils after contact with raw shrimp and use clean tools for serving.
Finish the bowls
Squeeze half the lime into the sauce off the heat and cut the rest into wedges. Slice the cucumber. Divide the rice and shrimp sauce between two bowls, with cucumber alongside and lime wedges for squeezing.
Choose long mild red chilies rather than bird’s-eye chilies for this amount. The sauce should be reduced before the shrimp go in so they do not overcook.
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