This recipe tastes a lot more complex than it actually is. But with frozen shrimp, a bag of frozen stir-fry vegetables and a few other ingredients, you can make a recipe that tastes like your favorite Asian take-out.
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Yield: 4 to 5 servings
- 1 tablespoon vegetable or grapeseed oil
- 12 ounces shrimp, peeled and deveined (tail on if desired)
- Kosher salt and black pepper
- 4 cups frozen mixed vegetables
- 1 cup frozen edamame
- 8 ounces coconut milk
- juice of 1/2 lime
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup chopped fresh cilantro leaves
- 4 cups cooked brown rice, made in the rice cooker
- In a large nonstick skillet or whisk, heat the oil over medium-high heat. Season the shrimp with salt and pepper and add to the skillet. Increase heat to high and cook for 3 minutes, turning often with a tongs or a spatula, until the shrimp is just opaque and pink. Remove the shrimp from the pan and keep warm.
- Add the mixed vegetables and edamame to the hot pan and cook over high heat, stirring frequently, until the vegetables are heated through, about 5 to 7 minutes. Meanwhile, in a small bowl, combine the coconut milk, lime juice, soy sauce and sesame oil. Place the cornstarch in a custard cup or prep bowl and add 2 teaspoons of the coconut mixture. With a small whisk or a fork, mix the cornstarch and coconut milk to make a slurry. Pour the slurry into the main batch of coconut mixture and stir to combine.
- When the vegetables are cooked, pour the coconut mixture into the pan, bring to a simmer, and cook for 1 to 2 minutes, until the sauce is thickened. Add the shrimp back into the pan and stir to coat with the sauce and reheat.
- To serve, spoon about 1 cup of brown rice into a rice bowl or a plate. Top with about 1 1/2 cups of the stir-fry. Garnish with the cilantro.