Sweet And Spicy Shrimp With Coconut Rice

This Sweet and Spicy Shrimp With Coconut Rice recipe is so flavorful, easy to make, and comes together in under 30 minutes. The shrimp are slightly sweet with just a touch of heat, and the flavor from the coconut rice brings everything together.

Sweet And Spicy Shrimp With Coconut Rice

I came up with this recipe one Friday night, experimenting in the kitchen. We were craving some sort of a sweet and spicy shrimp dish, and just went with it, based on what was in the pantry and fridge. When cooking, I am horrible at writing things down as I go. I have always cooked by adding just a little bit of this and a little bit of that until I get the right flavor. If the dish is something we enjoy, I end up trying to recreate it, then writing the recipe on the second go-around.

This recipe was one that we ended up loving, and one that we now make almost weekly. You can tweak the spice and the sweetness to the level that your heart desires! Also, you can cook the shrimp and sauce in one pan while the coconut rice cooks in the instant pot; which means you can have a super healthy and tasty dinner on the table in no time!

Ingredients

For the Shrimp:

Shrimp: If possible, you will want to get Wild Caught Shrimp. I’m pretty lazy and prefer to purchase shrimp that have already been peeled and deveined, rather than doing that part myself. Costco carries a good Wild Argentine Red Shrimp.

Garlic Sauce or Coconut Aminos: I am a huge fan of the brand Coconut Secret, their products are free of soy and gluten. This recipe calls for their Garlic Sauce, however you can totally use Coconut Aminos in this recipe as well.

Gochujang: Gochujang Is a Korean Red Chili Paste that is a little bit sweet with a touch of heat and a ton of savory goodness. Coconut Secrets Gochujang is soy-free, gluten-free and does not include any cane sugar.

Fish Sauce: You won’t need much fish sauce because a little goes a long way! The flavor really packs a punch; it’s a bit salty, sweet and funky in the best possible way. Red Boat makes a really good Fish Sauce, and you can find it at most grocery stores or online.

Honey: The honey adds a touch of sweetness, and while this recipe is not overly sweet, you can adjust the amount to create your desired level of sweetness.

Rice Vinegar: The rice vinegar adds a touch of acidity to the dish. If you don’t have rice vinegar on hand, you could substitute regular white vinegar.

Ginger: Fresh grated ginger, if you have it.

Garlic: Fresh grated garlic.

Gluten Free Flour: Rather than making a slurry (again because I'm lazy), the Gluten Free Flour is mixed with the shrimp before cooking to help thicken the sauce. Any gluten-free flour will work, however  Bob's Red Mill 1:1 Baking Flour is really good.

For The Rice:

Coconut Milk: You will want to use full-fat Coconut Milk for the rice. The Coconut Milk adds a really nice hint of sweetness to the dish that pairs really well with the shrimp. If you are looking for a Coconut Milk without any fillers, check out Native Forrest's Coconut Milk. You can find this brand at most grocery stores or you can purchase it online.

Filtered Water

Jasmine Rice: You can use any rice you have on hand, however Jasmine or Sushi rice pair well with this dish.

Toppings:

• Cilantro
• Green Onions
• Sesame Seeds
• Chili Oil

Instructions

For the Coconut Rice:

1. Rinse the rice and add to your Instant Pot.
2. Add the coconut milk along with ¼ cup filtered water to the rice and stir to combine.
3. Set the Instant Pot to the “Rice” setting, which is 12 minutes. Once complete, allow the Instant Pot to release naturally for another 12 minutes. 
4. Fluff the rice and remove it from the Instant Pot.

For The Shrimp

1. Rinse and dry shrimp, set aside.
2. In a small bowl, make the sauce by adding garlic sauce, gochujang, fish sauce, honey, rice vinegar, ginger and garlic and whisk to combine.
3. In a large skillet over medium low heat, add the sauce and cook down for 1-2 minutes.
4. Sprinkle the shrimp with a pinch of salt and flour, and stir to combine.
5. Add the shrimp to the sauce and stir to combine. Cook for 3-5 minutes (depending on the size of your shrimp) or until the shrimp are just barely cooked through. The shrimp cook very quickly, and they will continue to cook off of the heat.
6. Remove the shrimp from the heat and enjoy with the Coconut Rice.

How To Serve:

This dish is best served right away. Plate the rice and add the shrimp, along with any additional toppings you choose. You can also serve alongside any veggie you like.

How To Store:

Once the shrimp and rice have cooled you can move them to a food storage container and both will keep in the refrigerator for 2-3 days.

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Did you make this recipe? I’d love to see it. Hashtag it on Instagram #simpleandfraiche.