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Seared Tiger Shrimp with Golden Coconut Sauce

Red Rice & Asian Greens

Cooking time

30 minutes




500 /serving

Every chef has their indulgent dishes. When we want to treat ourselves, we reach for two of our favourite ingredients: tiger shrimp and red rice. With its vibrant hue and nutty flavour, this grain is the perfect counterbalance to this larger shrimp variety known for its striped shell. Once pan seared, these juicy specimens will melt in your mouth, alongside Asian greens sautéed with garlic for a lovely bit of veggie crunch. Spoon on the creamy coconut milk sauce that combines demi-glace and a Thai-inspired spice blend, and you’ll be golden.

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 basil
  • 30g Vegetable demi-glace
  • 165ml Coconut milk
  • 3g Black & white sesame seeds
  • 92g Organic red rice
  • 9.5g Coat & Thai spice blend (sesame seeds, garlic, onion, cinnamon, nutmeg, coriander, cayenne pepper, lemongrass, galangal, turmeric, salt)

Contains: Sesame, Shrimp

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
24 g
Saturated Fat
12 g
1350 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 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 gai lan lengthwise, then crosswise. Thinly slice the garlic. Peel and thinly slice the shallot. Pick the basil leaves off the stems, discarding the stems.
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Sauté the gai lan
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and ½ the shallot. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the gai lan; season with S&P. Sauté, 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.
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Sear 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 sear, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan. Set the seared shrimp aside in a warm spot. 
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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. Sauté, 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. 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 sautéed gai lan and seared shrimp. Garnish with the basil, sesame seeds and as much lime zest as you’d like. Serve the golden coconut sauce on the side. Bon appétit!

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