• 15oz can coconut milk



  • ~1¾ cups coconut milk (from the 15oz can)
  • 5-6 ½-inch slices fresh ginger
  • 2 stalks lemongrass, chopped
  • 1 large clove garlic, thinly sliced
  • 1 large shallot, chopped
  • 1 lime zest & juice
  • 2 tbsp fish sauce
  • 8-10 large shrimp, peeled & de-veined

To Serve

  • 2 cups steamed broccoli or other vegetables
  • 2 lime wedges

product used in the recipe

Organic Jade Pearl Rice™

  • 1

    Add rice, water, coconut milk and salt to a medium pot and bring to a boil. Lower heat and cover. Cook for ~20 mins, then fluff with a fork and cover to keep warm.

  • 2

    While rice is cooking, bring remaining coconut milk to a gentle simmer in a skillet over medium heat. Add ginger, lemongrass, garlic, shallot, lime zest, lime juice and fish sauce. Stir to combine.

  • 3

    Simmer for 5-6 mins, then add shrimp and reduce heat to low. Cover and cook for 3-4 mins or until shrimp are cooked through.

  • 4

    Remove from heat. Divide rice and shrimp into two shallow bowls and reserve poaching liquid.

  • 5

    Strain poaching liquid through a fine mesh strainer to remove solids. Ladle or pour poaching liquid around shrimp and rice.

  • 6

    Serve with vegetables and lime wedges.

product used in the recipe

Organic Jade Pearl Rice™

Instruction video