Ginger And Lime Shrimp With Rice Recipe

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0 votes | 305 views
Servings: 2


Cost per serving $3.17 view details


  1. 1 Mix together the marinade ingredients, add in the shrimp and leave to marinate for 30 to 60 min.
  2. 2 Rinse then soak the basmati rice. Prepare the rice in a steamer.
  3. 3 While the rice is resting, prepare the cucumber: slice it in half lengthwise, scoop out the seeds, then slice each half neatly into crescents. Set aside.
  4. 4 Drain the shrimp (reserving the marinade). Heat the wok and add in the oil; swirl to coat pan. Stir-fry the shrimp over high heat for 3 to 4 min, till they begin to turn pink. Add in the snow peas and the cucumber and stir-fry for 2 min more.
  5. 5 Stir in the reserved marinade, heat through, then stir in the scallions.
  6. Add in water if necessary to create a sauce which will glaze the vegetables.
  7. Add in fresh cilantro, stir and serve at once with rice.
  8. NOTES : Review: Cooked cucumber has a delightful flavor - intriguing. The lime juice becomes more pronounced as the dish cools. Recommend using freshest of ingredients in this subtle dish.
  9. The first thing Bob said was "hmmmmmm;-)" then he said, "I'd serve this to guests" so... here it a fast idea for a shrimp rice bowl.
  10. Recommend using rinsed and soaked basmati or possibly use jasmine so which the rice doesn't compete with the subtle shrimp.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 377g
Recipe makes 2 servings
Calories 396  
Calories from Fat 67 17%
Total Fat 7.54g 9%
Saturated Fat 1.01g 4%
Trans Fat 0.0g  
Cholesterol 108mg 36%
Sodium 572mg 24%
Potassium 518mg 15%
Total Carbs 58.37g 16%
Dietary Fiber 4.4g 15%
Sugars 10.58g 7%
Protein 21.53g 34%
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