Shrimp with Coconut-Lime Sauce, Rice, and Broccolini
By Steve DunnPublished on December 8, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
2 cups long-grain white rice, rinsed thoroughly3 cups water 1 tablespoon vegetable oil 1 shallot, sliced thin4 Thai chiles, stemmed and sliced thin, divided2 tablespoons grated fresh ginger 1 teaspoon sugar 1 (14-ounce) can coconut milk ¼ cup white miso 2 teaspoons fish sauce, plus extra for serving1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed2 teaspoons grated lime zest plus 2 tablespoons juice, plus lime wedges for serving1½ cups fresh cilantro leaves, divided10 ounces broccolini, trimmed
Before You Begin
In lieu of microwaving, the broccolini can be blanched or steamed. Use a skillet with a tight-fitting lid.
Instructions
- Combine 2 cups rinsed long-grain white rice and 3 cups water in large saucepan and bring to simmer over high heat. Stir rice with silicone spatula, dislodging any rice that sticks to bottom of saucepan. Cover, reduce heat to low, and cook for 20 minutes. (Steam should steadily emit from sides of saucepan. If water bubbles out from under lid, reduce heat slightly.) Remove from heat; do not uncover. Let stand, covered, for 10 minutes. Gently fluff rice with fork before serving.
- While rice stands, heat 1 tablespoon vegetable oil in 12-inch skillet over medium heat. Add 1 thinly sliced shallot and 2 thinly sliced Thai chiles and cook until shallot is soft and golden brown, 2 to 3 minutes. Stir in 2 tablespoons grated ginger and 1 teaspoon sugar and cook for 1 minute. Add 1 can coconut milk, ¼ cup white miso, and 2 teaspoons fish sauce, and whisk until miso is fully incorporated. Bring to vigorous simmer, then add 1½ pounds shrimp, peeled, deveined, and tails removed, spreading into single layer. Cover, remove from heat, and let stand for 4 minutes. Stir in 2 teaspoons grated lime zest plus 2 tablespoons juice and ¾ cup cilantro leaves. Season with fish sauce to taste, then cover to keep warm.
- Rinse 10 ounces broccolini under cold water, shake lightly, and transfer to large plate. Cover and microwave until crisp-tender, 3 to 5 minutes. Season with salt to taste.
- Divide rice among serving bowls. Top with shrimp and sauce and broccolini. Serve, passing remaining 2 thinly sliced Thai chiles, remaining ¾ cup cilantro leaves, and lime wedges separately.
Time
55 minutesYield
Serves 4Ingredients
2 cups long-grain white rice, rinsed thoroughly
3 cups water
1 tablespoon vegetable oil
1 shallot, sliced thin
4 Thai chiles, stemmed and sliced thin, divided
2 tablespoons grated fresh ginger
1 teaspoon sugar
1 (14-ounce) can coconut milk
¼ cup white miso
2 teaspoons fish sauce, plus extra for serving
1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
2 teaspoons grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups fresh cilantro leaves, divided
10 ounces broccolini, trimmed
Ingredients
2 cups long-grain white rice, rinsed thoroughly
3 cups water
1 tablespoon vegetable oil
1 shallot, sliced thin
4 Thai chiles, stemmed and sliced thin, divided
2 tablespoons grated fresh ginger
1 teaspoon sugar
1 (14-ounce) can coconut milk
¼ cup white miso
2 teaspoons fish sauce, plus extra for serving
1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
2 teaspoons grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups fresh cilantro leaves, divided
10 ounces broccolini, trimmed
Ingredients
2 cups long-grain white rice, rinsed thoroughly
3 cups water
1 tablespoon vegetable oil
1 shallot, sliced thin
4 Thai chiles, stemmed and sliced thin, divided
2 tablespoons grated fresh ginger
1 teaspoon sugar
1 (14-ounce) can coconut milk
¼ cup white miso
2 teaspoons fish sauce, plus extra for serving
1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
2 teaspoons grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups fresh cilantro leaves, divided
10 ounces broccolini, trimmed
Why This Recipe Works
A rich, robustly flavored coconut sauce turns shrimp and steamed broccolini into a quick, satisfying meal. We started by putting a pot of rice on the stove, which cooked as we prepped the other ingredients. The bold flavors of miso, lime, and fish sauce balanced the sweet richness of the coconut milk in the sauce. To ensure tender shrimp, we added them to the sauce just before taking the pan off heat, allowing them to gently cook in the residual heat. Leaving the broccolini stalks whole cut down on prep, and steaming them in the microwave saved us a pot.
Before You Begin
In lieu of microwaving, the broccolini can be blanched or steamed. Use a skillet with a tight-fitting lid.
Instructions
- Combine 2 cups rinsed long-grain white rice and 3 cups water in large saucepan and bring to simmer over high heat. Stir rice with silicone spatula, dislodging any rice that sticks to bottom of saucepan. Cover, reduce heat to low, and cook for 20 minutes. (Steam should steadily emit from sides of saucepan. If water bubbles out from under lid, reduce heat slightly.) Remove from heat; do not uncover. Let stand, covered, for 10 minutes. Gently fluff rice with fork before serving.
- While rice stands, heat 1 tablespoon vegetable oil in 12-inch skillet over medium heat. Add 1 thinly sliced shallot and 2 thinly sliced Thai chiles and cook until shallot is soft and golden brown, 2 to 3 minutes. Stir in 2 tablespoons grated ginger and 1 teaspoon sugar and cook for 1 minute. Add 1 can coconut milk, ¼ cup white miso, and 2 teaspoons fish sauce, and whisk until miso is fully incorporated. Bring to vigorous simmer, then add 1½ pounds shrimp, peeled, deveined, and tails removed, spreading into single layer. Cover, remove from heat, and let stand for 4 minutes. Stir in 2 teaspoons grated lime zest plus 2 tablespoons juice and ¾ cup cilantro leaves. Season with fish sauce to taste, then cover to keep warm.
- Rinse 10 ounces broccolini under cold water, shake lightly, and transfer to large plate. Cover and microwave until crisp-tender, 3 to 5 minutes. Season with salt to taste.
- Divide rice among serving bowls. Top with shrimp and sauce and broccolini. Serve, passing remaining 2 thinly sliced Thai chiles, remaining ¾ cup cilantro leaves, and lime wedges separately.
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