Categories: Entree, fish, shellfish

Ingredients

• 1lb shrimp
• 1T Fish sauce
• 2 limes
• 1t Toasted sesame oil
• 2T Rice vinegar
• Cilantro
• 1c jasmine rice
• 1can coconut milk+ water to make 2 cups

Directions

1. Whisk together juice and zest of lime, fish sauce, sesame oil, rice vinegar and ~1T chopped cilantro to make marinade.

2. Clean shrimp and toss in marinade, let sit in marinade for 30 minutes.

3. While shrimp marinates, toast over rice medium high heat in a heavy saucepan until opaque/golden. Add coconut milk, cover, and when it barely starts to boil, reduce heat to low.

4. When milk absorbs into rice and rice is done squeeze juice if a half lime add ~1/2T rice vinegar and palmful of chopped cilantro and mix. Taste and add salt if needed.

5. Heat a grill pan over medium high heat, remove shrimp from marinade and cook, about 2-3 minutes per side for shell on, about 3 minutes total for peeled.

6. Plate rice, top with shrimp and enjoy.

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