This easy rice bowl packed with Thai style shrimp, purple cabbage, carrots, cucumbers, herbs, and the best peanut dressing, all served with coconut rice for the best complimentary flavor.
Peel and devein shrimp if needed. Combine the ingredients for the marinade in a small bowl and add shrimp. Mix to combine and let it marinate for 10-15 minutes.
When the rice is almost done cooking (last 5 minutes), preheat a large cooking pan over medium-high heat and add a little bit of oil.
Add shrimp and the sauce to the hot pan. Sear shrimp on each side until just turn opaque. Take them out of the pan and set aside.
Coconut Rice:
In a cooking pot, over medium-high, combine coconut milk, coconut water, lime juice, sugar, and salt. Whisk it together and bring the mixture to a low boil.
Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid. Do not open the lid of disturb rice while it's cooking.
Cook rice for about 18-20 minutes but check the packaging of your rice for cook time recommendation. Once done, take rice off heat and gently stir and fluff the rice a couple of times.
Peanut Dressing:
Combine all of the ingredients for the peanut dressing in a small mixing bowl and whisk vigorously until completely combined and smooth. Set aside.
Rice Bowl:
Slice, dice, and shred the vegetables and herbs.
Arrange cooked rice, cooked shrimp, and vegetables in the bowls and drizzle the peanut dressing over the top. (You can also serve the dressing on the side of you wish.)
Notes
*Gluten Free Notes: please note that soy sauce and oyster sauce are not gluten free ingredients. To make this dish gluten free, use gluten free soy sauce or tamari and gluten dree oyster sauce!