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Grilled Teriyaki Prawns With Asparagus And Coconut Rice
This shrimp garlic noodles recipe is very easy but crazy delicious.
Recipe Summary Grilled Teriyaki Prawns With Asparagus And Coconut Rice
Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.Ingredients | Shrimp Recipes Asian Style
1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)
Directions
Preheat an outdoor grill for high heat and lightly oil the grate.
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.
Nutrition data for this recipe includes the full amount of teriyaki sauce. The actual amount of teriyaki sauce consumed will vary.
Info | Shrimp Recipes Asian Style
prep:
15 mins
cook:
23 mins
total:
38 mins
Servings:
4
Yield:
4 servings
TAG : Grilled Teriyaki Prawns With Asparagus And Coconut Rice
