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Thai Shrimp and Fresh Vegetable Rice

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“This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw shrimp, if frozen.
  2. Rinse shrimp; pat dry.
  3. Place shrimp in medium bowl.
  4. For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
  5. Pour over shrimp; toss to coat.
  6. Marinate at room temperature for 15 minutes, stirring occasionally.
  7. Drain shrimp well, reserving marinade.
  8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
  9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
  10. Remove from wok; cover and keep warm.
  11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
  12. Add reserved marinade to wok and bring just to boiling.
  13. Stir in cooked rice and peanuts.
  14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
  15. Spoon shrimp on top with a sprinkling of parsley.
  16. Enjoy!
  17. *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

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