Wok-Seared Garlic Butter Shrimp with Coconut Jasmine Rice and Steamed Snap Peas

Name: Wok-Seared Garlic Butter Shrimp with Coconut Jasmine Rice and Steamed Snap Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 2 pound large shrimp (peeled and deveined); 1 can canned light coconut milk; 1.5 cup jasmine rice (uncooked); 1 cup water; 1 pound sugar snap peas (trimmed); 3 tablespoon unsalted butter; 1 tablespoon olive oil (extra virgin); 5 clove garlic (minced); 1 teaspoon salt; 0.25 teaspoon crushed red pepper flakes; 1 lime (cut into wedges)

Plump shrimp flash-sautéed with garlic, butter, and crushed red pepper, served over aromatic coconut jasmine rice with crisp sugar snap peas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: East Asian
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Fat
Low-Sugar
Low-Calorie

Ingredients

2 pound large shrimp (peeled and deveined)
1 can canned light coconut milk
1.5 cup jasmine rice (uncooked)
1 cup water
1 pound sugar snap peas (trimmed)
3 tablespoon unsalted butter
1 tablespoon olive oil (extra virgin)
5 clove garlic (minced)
1 teaspoon salt
0.25 teaspoon crushed red pepper flakes
1 lime (cut into wedges)

Instructions

Combine jasmine rice, canned light coconut milk, water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a simmer over high heat, cover with a tight-fitting lid, reduce heat to low, and cook for 12 minutes until liquid is absorbed. Let stand covered off heat for 3 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Add the trimmed sugar snap peas and 1/4 teaspoon of salt, stir-frying for 3 minutes until crisp-tender and bright green. Transfer to a bowl.
Add the remaining 2 tablespoons of unsalted butter and minced garlic to the skillet. Cook for 30 seconds until fragrant.
Add the large shrimp, crushed red pepper flakes, and remaining 1/4 teaspoon of salt. Sauté for 3 to 4 minutes, tossing continuously until the shrimp are opaque, pink, and firm throughout.
Fluff coconut rice with a fork and serve warm topped with the garlic butter shrimp and snap peas, accompanied by lime wedges.

Notes

Be careful not to overcook the shrimp; as soon as they turn pink and form a gentle C-shape, remove from heat.

Nutrition (per serving)

Calories: 470
Protein: 37 g
Carbohydrates: 50 g
Fat: 14 g
Fiber: 3.5 g
Sodium: 620 mg
Saturated Fat: 7 g
Sugar: 4 g
Cholesterol: 245 mg