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Seared Tiger Shrimp

with Golden Coconut Sauce, Red Rice & Asian Greens

Cooking time

30 minutes




530 /serving

Every chef has their guilty pleasures. When we want to indulge, we incorporate two of our favourite ingredients into our cooking: tiger shrimp and red rice. Full of antioxidants that give it its vibrant hue and nutty flavour, this grain is the perfect counterbalance to the shrimp, which will melt in your mouth like butter once pan seared. You’ll sauté some Asian greens with garlic for a lovely bit of veggie crunch, and make a thick, creamy, golden coconut milk sauce with demi-glace and a Thai-inspired spice blend. If you’re anything like us, you’ll want to spoon it over the entire plateful.

We will send you:

  • 340g Tiger shrimp
  • 225g Gai lan (or yu choy)
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Lime (or lemon)
  • 1 Bunch of Thai basil
  • 30g Vegetable demi-glace
  • 165ml Coconut milk
  • 3g Black & white sesame seeds
  • 92g Organic red rice
  • 9.5g Taste of Thailand spice blend (sesame seeds, garlic, onion, cinnamon, nutmeg, coriander, cayenne pepper, lemongrass, galangal, turmeric, salt)

Contains: Sesame Seeds, Shrimp

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
28 g
Saturated Fat
13 g
1330 mg
Total Carbs
56 g
6 g
31 g
6 g
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Cook the rice
In a medium pot, combine the rice, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 22 to 25 minutes, until the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Drain the excess water if necessary. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the lime. Cut off and discard the bottom inch of the gai lan stems; halve the stems lengthwise, then crosswise. Thinly slice the garlic. Peel and thinly slice the shallot. Pick the Thai basil leaves off the stems.
a picture
Cook the gai lan
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and ½ the shallot. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the gai lan; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
a picture
Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with ½ the spice blend and S&P. Add the shrimp* in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm spot. Reserve the pan.
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Make the golden coconut sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and shallot. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk, 1 tbsp lime juice (double for 4 portions) and the demi-glace; season with the remaining spice blend and S&P. Let simmer for 4 minutes, until thickened (be careful not to boil, as the coconut milk may separate).
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Plate your dish
Divide the rice between your plates. Top with the gai lan and seared shrimp. Spoon the golden coconut sauce over the shrimp. Garnish with the Thai basil, sesame seeds and as much of the lime zest as you’d like. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.