Gourmet Vietnamese Shrimp and Coconut Rice Bowl – A Gluten-Free Delight
This exquisite Vietnamese shrimp and coconut rice bowl recipe is the perfect gluten-free gourmet lunch option. With its flavorful ingredients, stunning presentation, and elegant plating, it's sure to impress any dinner guest or satisfy a special craving.
Allergens
Shellfish (Shrimp)
Ingredients
- 1 cup jasmine rice, rinsed and drained 1 can (13.5 oz) full
- fat coconut milk 2 cups water 4 oz shrimp, peeled and deveined 2 cloves garlic, minced 1 small red chili, thinly sliced 1 lime, zested and juiced 1 cup mixed vegetables (bell pepper, carrot, cucumber, and bean sprouts) 3 tablespoons fresh basil leaves, torn Salt to taste
Instructions
- In a medium saucepan, combine rinsed jasmine rice, coconut milk, and water. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 15 20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it stand covered for another 5 minutes.
- In a large pan, sauté shrimp with garlic over medium high heat for 2 3 minutes, or until they turn pink. Add the sliced red chili and lime zest, cooking for an additional minute. Remove from heat and set aside.
- Fluff the cooked rice and season with salt to taste.
- To serve, divide rice among two bowls, top with shrimp mixture, a variety of mixed vegetables, fresh basil leaves, and a squeeze of lime juice. Enjoy this vibrant and aromatic gluten free Vietnamese lunch!
Chef’s Insight
The blend of aromatic herbs and spices elevates this dish to gourmet status, perfect for a special lunch or dinner.
Notes
Ensure you use full-fat coconut milk for the creamiest result.