Crevettes au miel et à l’ail

Ingrédients

• 1 cup jasmine rice
• 1 cup full-fat coconut milk (shaken)
• 1/2 cup water
• 1/2 tsp salt
• crispy shallots (store bought or homemade (for garnish))
• 1/4 cup low-sodium soy sauce
• 1/3 cup water
• 3 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seed oil
• 1 tablespoon fresh ginger (finely minced or grated)
• 6 cloves garlic (finely minced)
• 1/2 teaspoon chili flakes ( (optional))
• 1 tablespoon neutral oil
• Salt and pepper (to taste)
• 1 pound large shrimp (peeled and deveined with tails on, pat dry)
• 3 cups small broccoli florets
• thinly sliced green onions
• toasted sesame seeds
• Lime wedges

Préparation

1. 1

   --- For the Coconut Rice ---

2. 2

   Rinse the jasmine rice under cold water until the water runs mostly clear.

3. 3

   In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir and bring to a boil over medium-high heat.

4. 4

   Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

5. 5

   Remove from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving. Garnish with crispy shallots just before plating.

6. 6

   --- For the Garlic Shrimp + Broccoli ---

7. 7

   In a small bowl, whisk together the soy sauce, honey, corn starch, rice vinegar, sesame seed oil, ginger, garlic, and chili flakes if using. Set aside.

8. 8

   Heat the oil in a large skillet over high heat while you season the shrimp lightly with salt, pepper, and garlic powder.

9. 9

   Once hot, sear the shrimp on each side for about 1 minute, making sure to get a good char, but not fully cook the shrimp all the way through. Remove the shrimp and set aside.

10. 10

    *You will need to move quickly from this point on so make sure you have everything ready and you’ve read the instructions.* With the pan still on high heat, stir the sauce once more to make sure the cornstarch is incorporated, then pour into the pan. It will begin to thicken quickly.

11. 11

    Immediately put the broccoli florets into the sauce and coat. It’s OK if the florets aren’t fully cooked just yet.

12. 12

    Add the shrimp, stirring to coat once more, and cook until the shrimp are fully cooked through. By this time, the small florets should be cooked through, but still a bit crunchy.

13. 13

    Top with green onions, sesame seeds, and more chili flakes (if using) to taste.

14. 14

    Serve alongside the coconut rice and sprinkle with crispy shallots if using. Enjoy!