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Active Time
10 min
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Total Time
30 min
Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).
Ingredients
Makes 6 servings
Step 1
Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
Step 2
While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
Step 3
Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
Step 4
Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
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Reviews (56)
Back to TopI found this recipe today and we made it for family dinner. It was easy and delicious. Especially the coconut rice was fantastic. We certainly will have this again.
mats6290
Stockholm, Sweden
11/7/2020
It's great! I'm actually making it for dinner tonight. It isn't "AMAZING" but that's to be expected with the lack of spices in the recipe. But I added a lot of things to make it even better!
Autumozart
League City, TX
9/28/2020
This recipe is amazing! I Love the broccolini but if I can't find it I use regular broccoli. The coconut rice is delicious. I make it again and again! It's fast and delicious!
Anonymous
Angel Fire, N.M.
7/1/2017
This was a good weeknight dinner, but not something that really wowed me. I would make it again if I had the ingredients on hand, but I'm not sure that I would go out of my way. I only cooked 1 lb of shrimp since I was only cooking for two, and added some portobella mushrooms, which I would do again. Even though I reduced the amount of shrimp, I made the same amount of everything else. Didn't have that much spice - we served ours with chili garlic sauce for some extra.
curi0us
Austin, TX
12/2/2014
This was fantastic, the coconut rice is wonderful and the slight spiciness was perfect, could even add a bit more Sriracha if you like things hotter. It was quick, easy, and the whole family loved it. I am not sure how anyone could call this bland or tastless...it was popping with flavor! I used Jasmine rice and also added some flaked coconut at the end. YUMM!
Snoopy1964
Vancouver, WA
7/2/2013
Oddly bland. Looks like a good recipe, but came out in the "edible, but why bother" range. I'm sure there are better, spicier, more flavorful shrimp stir-fry recipes out there. Suggest you find one.
Anonymous
Maryland
6/19/2012
This recipe is amazing! I actually made it when the magazine released and have been looking for it ever since! Can't wait to make it again, the flavors were amazing! I'm going to try adding toasted coconut to the top of the dish next time...num
ster0167
Minneapolis, Mn
4/5/2012
The whole family loved this recipe. I used jasmine rice instead of regular white it was fabulous though I think next round I'll add a bit more coconut to it. It wasn't quite as spicy as I expected, I couldnt find the exact chili pepper puree that it called for and maybe thats why it wasnt as spicy.I used asparagus and broccolini and actually I like the asparagus in it better than the broccolini. But with that being said it was very tasty and will definatly be making this again!
tink41982
3/15/2011
OMG, this was so good. We didn't have the Sriracha sauce so used Chinese chili sauce and only used 1 tbsp (because of the kids). We also used some brocolini, but made up the difference with regular brocoli. Everyone in the family loved this recipe. The kids even said that this could be served to a President! Will definitely be making this one again. It was quick, easy, elegant and exotique!
MStewart68
Surrey, BC
9/4/2010
As someone who rarely cooks with Asian flavors in mind, this dish proved to be just what I needed to propel me to search out more Asian recipies. Really, really delicious and *incredibly* simple. I too cut the amount of shrimp in half but used 2 tbsp of the chili sauce as I like a healthy dose of heat. I subbed flour for cornstarch as I didn't have any on hand (just double the amount) and used broccoli. I was deeply impressed with how everyting turned out, I'll definitely make this again.
lisaq41
3/11/2010
Just made this for dinner and really liked it. I was only cooking for the two of us so cut the amount of shrimp in half and used asparagus instead of broccolini. Left everything else exactly as called for in the recipe. Probably should have cut the sriracha sauce in half as well since it came out way too spicy with the reduced amount of shrimp.
smyers124
Hawaii
3/30/2009
This was an excellent dish...very easy and flavorful! I used reduced fat coconut milk and thought it was great (and obviously lower in fat!). I'm adding this to my go-to dishes!
Anonymous
san francisco, ca
2/8/2009
我发现这个配方疯狂购物后local Asian grocery. Loved this! So very easy and delicious. My husband is not a fan of broccoli so I used green and yellow squash and shitake mushrooms instead. It was nice and spicy. I will make this over and over again.
lauren1972
Flemington, NJ
1/7/2009
Instead of the Sriracha sauce, I used Sambal, an Indonesian Hot pepper condiment. I also did not have broccolini, so I used broccoli instead. It was easy, delicious, and looked very appetizing, but maybe that was due to the sambal substitution. We will definitely be makiing this again.
gitters
Bahamas
11/8/2008
快捷,方便,受到我的丈夫和古老的年代on (my younger ones do not like spicy food.) I must confess that I did make some changes - I added chopped fresh ginger and garlic, and substituted broccoli and Sambal for the Sriracha. (Sambal is an Indonesian version of red chili paste which I did have on hand, so I thought I could use it instead.) The dish looked pretty, brite colors green and red. I don't know why the other cook did not think it looked nice. Definitely a do again recipe for my family!
gitters
10/2/2008
