Thai Infused Shrimp with Ginger Coconut Brown Rice


This dish reminds me of the traditional Thai soup Tom Kha Gai ("coconut ginger soup") which I love. I developed this about 8 years ago to keep the flavor profile with a nice brown rice and it has remained one of my go-to favorites.

50 min
4 to 6 servings


2 lb
shrimp, peeled, deveined (16 to 21 ct.)
1 Tbsp
red pepper flakes
1 bunch
fresh cilantro (about a cup of leaves and smaller stems)
3/4 cup
sweet chili sauce
juice from 2 limes (divided, reserve zest for the rice)
1 cup
unsweetened coconut milk
2 Tbsp
fresh ginger (minced)
2 Tbsp
fish sauce
5 cup
hot, cooked genji mai brown rice or sub any brown rice
1/4 cup
crispy shallots
cilantro for garnish (optional)
Prep Time:
15 min
Cooking Time:
35 min
Total Time:
50 min


Preheat the oven at 325 degrees.

To prepare the shrimp marinade, use a food processor or blender. Put in the chili pepper first and blend until fully broken up. Add in the cilantro, and continue to mix, then add the sweet chili sauce and juice of two limes. Pulse to blend. Toss with the shrimp and let sit for 10 minutes. Place on a sheet-pan and cook for about 8 minutes.

In a small saucepan, heat the coconut milk to a gentle simmer then add the ginger and fish sauce and simmer for 5 to 6 minutes. 

Put the rice into a mixing bowl and drizzle all of the coconut mixture onto the rice, sprinkle on the lime zest then gently fold in the sauce and zest until thoroughly mixed, being careful not to over mix. Top with the crispy shallot and cilantro if using.

Serve the shrimp either on top of a mound of the rice or serve side by side.