This Asian style dish is finished with a nutty coconut flavor that you cannot resist.
Prepare rice according to package directions.
In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper.
In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink.
Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through.
Stir in coconut and cilantro.
Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.
The cooking technique is the same whether your recipe calls for fresh or frozen shrimp. It won’t take long, and before you know it, you’ll be boiling, stir-frying, or skewering them for your preferred cocktail sauce.
You’ll need to start by purchasing shrimp that hasn’t been peeled or deveined. The shrimp must then be defrosted. (Remove the shrimp from the bag and place them in a bowl of cold water to chill overnight.) The shrimp should be quickly soaked in salt water to restore their freshness before cleaning.
The shrimp’s shell should then be removed, and it should then be deveined with a knife. The shrimp can then be put into a new dish of water.
Try some of the Carolina® Rice recipes, such our Shrimp Soup with Jasmine Rice or Crispy Rice with Shrimp Ceviche, as soon as your shrimp are ready to go. There are a ton of delicious shrimp preparations that may be found on our website.
Anchovies or other forms of salted fish are fermented for up to two years to produce fish sauce. Typically, the sauce is connected to Southeast Asian cuisine, particularly in Thailand and Vietnam.
Your dish can transform from being a little bland to amazing with only a few drops of this sauce.
For more kitchen tips and advice on topics such as how to make white rice, check out our website.
Looking for some new dinner ideas? Try our chaufa recipe.