Coconut Seafood Rice Bowl
Nasi dagang stripped to its essence: fragrant jasmine rice layered with buttery shrimp, turmeric-coconut broth, and a bright lime crunch. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
freshsatisfyingmalaysianshrimptenderfluffyweeknightbowl
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 tsp turmeric powder
- 2 cups jasmine rice, cooked
- ¾ lb shrimp, large, peeled
- 1 whole (zested + juiced) lime
- 1 medium shallot, thinly sliced
- 1 tbsp fish sauce
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high. When shimmering, add shallot and cook until fragrant, about 1 minute.
- 2
Stir in turmeric, then pour in coconut milk and fish sauce. Bring to a simmer.
- 3
Add shrimp and cook without stirring until they turn opaque, 3–4 minutes. Squeeze lime juice over top.
- 4
Divide cooked rice between two bowls. Ladle shrimp and coconut broth over rice.
- 5
Sprinkle with lime zest and cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- two bowls
- microplane (for lime zest)
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