Delectable Thai Brunch Platter with Spicy Shrimp Salad and Coconut-Lime Rice

Allergens

Shellfish (shrimp)

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 4 cups jasmine rice 3. 4 cups coconut milk 4. 1 cup water 5. 1/2 cup lime juice (about 4 limes) 6. 1 tbsp sugar 7. 1 tsp salt 8. 1/2 cup chopped cilantro 9. 2 cups shredded papaya 10. 1/4 cup roasted peanuts, crushed 11. 1/4 cup fish sauce 12. 2 tbsp chili flakes 13. 1 tbsp minced garlic 14. 1 tbsp grated ginger 15. 1 tsp black pepper 16. 1/2 cup thinly sliced red onion 17. 1/2 cup chopped green onions

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 18 minutes or until the rice is tender. Remove from heat and let stand covered for 5 more minutes. Fluff with a fork and stir in lime juice, sugar, salt, and half of the chopped cilantro. Set aside.
2. In a large skillet, sauté shrimp, chili flakes, garlic, ginger, and black pepper over medium heat for 3 4 minutes or until shrimp is pink and cooked through. Remove from heat and let cool slightly. Combine with shredded papaya, red onion, green onions, fish sauce, and remaining cilantro in a large bowl, mixing well.
3. To serve, spoon coconut lime rice onto plates, top with the spicy shrimp salad, and garnish with crushed peanuts.

Chef’s Insight

1. The balance of flavors and textures in this Thai brunch platter is sure to impress your guests. Don't be afraid to adjust seasonings to suit your taste preferences.

Notes

1. Serve with fresh fruit juice or a Thai-inspired cocktail for an authentic experience.