Sticky Honey-Ginger Shrimp with Coconut-Ginger Rice

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Sticky Honey Ginger Shrimp with Ginger Coconut Rice

This Asian-ish hodge podge meal highlights some of my favorite Asian ingredients – coconut milk, ginger, and soy sauce. It’s sweet and sticky, but equally savory and a tiny bit spicy. George was taking leftover cucumber slices and scraping the leftover sauce out of the pan, it’s that good.
This recipe easily doubles or triples if you’re feeding more than two eaters! The rice makes 4 to 6 servings, because making extra rice is always a good idea. Heat it up and serve it with a fried egg over top for breakfast or lunch the next day!
Servings 4 to 6 peoples Coconut-Ginger Rice and 2 peoples Sticky Honey-Ginger Shrimp

Ingredients

Coconut-Ginger Rice : Makes 4 to 6 servings

  • 2 cups jasmine rice
  • 1 (14.5 ounce) can coconut cream or milk
  • 1 1/2 cups water
  • 1 -inch piece of fresh ginger, peeled and grated 
  • 2 tbsp soy sauce

Sticky Honey-Ginger Shrimp: Makes 2 servings

  • 1 tbsp neutral cooking oil (such as grapeseed, olive, or avocado)
  • 2 large garlic cloves, grated
  • 1 to 2- inch piece of ginger, peeled and grated (about 1 tablespoon grated ginger)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tsp sriracha
  • 1 pound peeled, deveined shrimp
  • 1 tbsp lemon juice
  • Optional toppings: chopped mango, sliced cucumber, grated carrot, cilantro, whatever you want!

Substitutions:

  • Jasmine rice—> any rice, but follow package instructions for how it should be cooked!
  • Coconut cream or milk —> you can always just use 3 cups of water instead of using any coconut milk
  • Fresh ginger—> 1/4 teaspoon ground ginger for the rice and the shrimp
  • Soy sauce—> tamari, coconut aminos
  • Garlic—> 1/4 teaspoon garlic powder
  • Honey—> 3 tablespoons maple syrup, 4 tablespoons coconut sugar, 3 tablespoons brown sugar plus 1 tablespoon water
  • Sriracha—> 1/4 teaspoon red pepper flakes, or 2 teaspoons sambal oelek
  • Shrimp—> Scallops would be delicious! Cook the same way. Or, cube up 1 pound of boneless chicken breasts or thighs, but stir them into the sauce after it’s been cooking for 2 minutes instead of 6 since the chicken will need more time to cook.
  • Lemon juice—> lime juice, rice vinegar, or any other light-colored vinegar
  • Toppings—> This would be great over half rice half lettuce, or over quinoa, or over cauliflower rice! We loved this with mango and cucumber, but do your thing using whatever you have on hand.  

Instructions

InstantPot Coconut-Ginger Rice 

  • Stir all ingredients into the InstantPot. Cook on high pressure for 8 minutes, then allow the pressure to naturally release for at least 10 minutes. Fluff gently with a fork, taste, and season with salt if needed. 
  • Stovetop Ginger-Coconut Rice
  • Combine all ingredients in a medium, heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Cook for 15 to 20 minutes, until all of the liquid has been absorbed. Turn the heat off and leave the pot covered for at least 10 minutes to let the rice steam. Fluff gently with a fork, taste, and season with salt if needed.

Sticky Honey-Ginger Shrimp

  • Warm oil in a large nonstick skillet over medium heat. Add the garlic and ginger and cook, stirring often, for 3 to 4 minutes, until softened and very fragrant. 
  • Stir in the honey, soy sauce, and sriracha and cook for 6 to 8 minutes, or until the sauce is thickened and sticky looking.
  • Stir in the shrimp and spread evenly so that they’re in an even layer across the skillet, not overlapping. Cook for 2 minutes, then flip the shrimp, stir in the lemon juice, and cook for an additional 2 minutes or until shrimp are opaque. 

Coconut-Ginger Rice : Makes 4 to 6 servings

  • 2 cups jasmine rice
  • 1 (14.5 ounce) can coconut cream or milk
  • 1 1/2 cups water
  • 1 -inch piece of fresh ginger, peeled and grated 
  • 2 tbsp soy sauce

Sticky Honey-Ginger Shrimp: Makes 2 servings

  • 1 tbsp neutral cooking oil (such as grapeseed, olive, or avocado)
  • 2 large garlic cloves, grated
  • 1 to 2- inch piece of ginger, peeled and grated (about 1 tablespoon grated ginger)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tsp sriracha
  • 1 pound peeled, deveined shrimp
  • 1 tbsp lemon juice
  • Optional toppings: chopped mango, sliced cucumber, grated carrot, cilantro, whatever you want!

Substitutions:

  • Jasmine rice—> any rice, but follow package instructions for how it should be cooked!
  • Coconut cream or milk —> you can always just use 3 cups of water instead of using any coconut milk
  • Fresh ginger—> 1/4 teaspoon ground ginger for the rice and the shrimp
  • Soy sauce—> tamari, coconut aminos
  • Garlic—> 1/4 teaspoon garlic powder
  • Honey—> 3 tablespoons maple syrup, 4 tablespoons coconut sugar, 3 tablespoons brown sugar plus 1 tablespoon water
  • Sriracha—> 1/4 teaspoon red pepper flakes, or 2 teaspoons sambal oelek
  • Shrimp—> Scallops would be delicious! Cook the same way. Or, cube up 1 pound of boneless chicken breasts or thighs, but stir them into the sauce after it’s been cooking for 2 minutes instead of 6 since the chicken will need more time to cook.
  • Lemon juice—> lime juice, rice vinegar, or any other light-colored vinegar
  • Toppings—> This would be great over half rice half lettuce, or over quinoa, or over cauliflower rice! We loved this with mango and cucumber, but do your thing using whatever you have on hand.  

Notes

  • If the sauce starts to get too thick at any point, reduce the heat to medium-low and go ahead and stir in the lemon juice.
  • If you’re using frozen shrimp, you’ll need to defrost them first. Throw them into a bowl and cover with warm water. Pour off the water and replace with more warm water over and over again until the shrimp are thaw. It won’t take long, they thaw quickly, in around 15 minutes.

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This Asian-ish hodge podge meal highlights some of my favorite Asian ingredients – coconut milk, ginger, and soy sauce. It’s sweet and sticky, but equally savory and a tiny bit spicy. George was taking leftover cucumber slices and scraping the leftover sauce out of the pan, it’s that good.
This recipe easily doubles or triples if you’re feeding more than two eaters! The rice makes 4 to 6 servings, because making extra rice is always a good idea. Heat it up and serve it with a fried egg over top for breakfast or lunch the next day!
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