Nasi Liwet with Shrimp
Fragrant rice steamed in coconut milk and aromatics, topped with quick-seared shrimp and crispy shallots. A one-pot Indonesian comfort dish that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup jasmine rice, uncooked
- 1 cup coconut milk
- 8 oz shrimp, peeled and deveined
- 2 medium shallots
- 2 cloves garlic cloves
- ¾ cup water
Instructions
- 1
Slice the shallots in half lengthwise from root to tip, then slice crosswise into thin half-moon pieces about the thickness of a coin.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Heat 2 tablespoons of oil in a medium pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Add the sliced shallots and stir once every 30 seconds until they turn golden brown and smell fragrant, about 4 minutes, then transfer to a small plate.
- 5
Add the minced garlic to the oil still in the pot and stir for 20 seconds until it becomes fragrant, so the garlic releases its flavor.
- 6
Pour in the rice and stir constantly for 2 minutes, coating each grain with oil.
- 7
Pour in the coconut milk and water, then stir once to combine.
- 8
Cover the pot and reduce heat to low, then cook undisturbed for 15 minutes until all liquid is absorbed and the rice is tender.
- 9
While rice cooks, heat 1 tablespoon of oil in a separate small skillet over medium-high heat until it shimmers, about 90 seconds.
- 10
Add the shrimp to the hot skillet and cook without stirring for 90 seconds until the undersides turn opaque and pink.
- 11
Flip each shrimp and cook for another 60 seconds on the other side until fully opaque pink throughout, then remove from heat.
- 12
Remove the pot from heat, fluff the rice gently with a fork to separate the grains.
- 13
Divide the rice between two bowls, top each with half the shrimp, then scatter the crispy shallots over the top.
Tools you’ll need
- medium pot with lid
- small skillet
- wooden spoon
- fork
- small plate
- two serving bowls
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