Clay Pot Shrimp with Brown Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups cooked brown rice |
2 tablespoons lemon juice |
1 pound peeled, deveined shrimp |
1 tablespoon oil |
1 seeded, sliced thai red chile pepper |
1/4 cup chopped lemongrass |
1 tablespoons chopped ginger |
1/2 cup sliced red onion |
3 tablespoons sugar |
1 1/2 tablespoons fish sauce |
1 cup coconut water |
Directions:
1. Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 minutes. Divide rice and shrimp among 4 bowls; garnish with cilantro and mung bean sprouts.
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