Ginger Shrimp with Coconut Rice

Ketchup Worth Relishing

Anytime anyone says that the secret ingredient in a recipe is ketchup, you have the right to run away screaming. Not this time, though. The shrimp in this recipe are gloriously complex, with the perfect combination of ginger, Chinese Five Spice Powder, scallions and yes, ketchup. Don’t knock it till you try it. They should be called Glorious Ginger Shrimp.

As for the accompanying rice, this recipe is deceptively simple – replace plain water in the rice pot with unsweetened coconut water and cook as usual. Ok, not so deceptive, but the flavor is incredible, making this a nice addition to your next supper.  It works particularly well for soaking up all of the lovely sauce from the aforementioned shrimp.

Ginger Shrimp with Coconut Rice

2 c. of uncooked white rice
4 c. of coconut water
pinch of salt

1/4 c. of minced scallions
1 tbs. of fresh minced ginger
2 tbs. of ketchup
2 tbs. of chinese 5 spice powder
1 tbs. of sherry
1 tbs. of sugar
2 lb. of fresh shrimp, peeled and tails removed
1 1/2 tsp. of corn starch
1/2 tsp. of salt
1/2 tsp. of white pepper
1/4 c. of vegetable oil
1/2 c. of chicken stock

First make the rice, following the package directions but using coconut water instead of rice.  I like to make my rice for this recipe in a rice cooker.

Now the shrimp – mix the scallions, ginger, ketchup, 5 spice powder, sherry and sugar in a bowl.  set aside.

Coat shrimp in corn starch, white pepper and salt.  Heat the vegetable oil in a saute pan until very hot and add shrimp.  Cook until barely pink and slightly undercooked.  Drain oil from shrimp in a colander and return shrimp to pan.  Add scallion mixture and half of the chicken broth, allowing sauce to thicken.  Add remaining chicken stock  and allow sauce to thicken a second time.  Serve with the coconut rice.

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