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Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

Growing up in major cities such as Caracas, London, Paris, and Miami, where world-class restaurants abound, I have always been influenced by not only the local traditional fare but especially the fusion of different cuisines.

This unique dish combines the tantalizing flavors of the Caribbean such as coconut milk, lime, and rum with savory ingredients from the Far East that include ginger, soy sauce, and sriracha.

Basmati rice anchors this dish, making the succulent shrimps and velvety sauce stand out.

Consuming coconut milk has a lot of health benefits. The milk of the heavenly fruit boosts immunity, promotes weight loss, and enhances heart health. Lime rejuvenates the skin and helps fight infections. Ginger is a powerful antibacterial and full of antioxidants.

Not only did this a healthy and highly aromatic dish, but it is also an extremely easy—and quick—recipe that will surely please all palates.

So let’s get cooking.

This dish feeds four.

Carlos SarmientoAuthorCarlos SarmientoCategoryMain Dishes

 1 tbsp canola oil (coconut oil can also be used for a bolder flavor)
 1 tbsp minced shallots
 1 tbsp minced ginger
 1 13.5-ounce can coconut milk
 Juice of 3 limes (1/3 cup)
 2 tbsp dark rum (preferably aged rum)
 1 tbsp sriracha sauce
 1 tbsp soy sauce
 A couple of kaffir lime leaves (or the zest of 1 lime)
 1 lb peeled and deveined jumbo shrimp
 ¼ cup minced basil
 1 cup cooked basmati rice

1

Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.

2

Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.

3

Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).

4

Remove the pan/pot from the heat and stir in the basil.

Serve it up!
5

On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.

6

Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.

7

Serve and enjoy!

Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

Ingredients

 1 tbsp canola oil (coconut oil can also be used for a bolder flavor)
 1 tbsp minced shallots
 1 tbsp minced ginger
 1 13.5-ounce can coconut milk
 Juice of 3 limes (1/3 cup)
 2 tbsp dark rum (preferably aged rum)
 1 tbsp sriracha sauce
 1 tbsp soy sauce
 A couple of kaffir lime leaves (or the zest of 1 lime)
 1 lb peeled and deveined jumbo shrimp
 ¼ cup minced basil
 1 cup cooked basmati rice

Directions

1

Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.

2

Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.

3

Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).

4

Remove the pan/pot from the heat and stir in the basil.

Serve it up!
5

On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.

6

Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.

7

Serve and enjoy!

Pan-Asian and Caribbean Shrimp with Basmati Rice Recipe

Pan-Asian and Caribbean Shrimp with Basmati Rice
Carlos Sarmiento
Carlos Sarmiento is an award-winning filmmaker and public relations professional as well as a food and wine aficionado. He first discovered his passion for cooking when he was in his early teens. The one constant factor throughout his life has always been his love and appreciation for cultures, cooking, and wine.

Photo credit: Ruben Cabrera

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Photo credit: Ruben Cabrera

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