Spicy Wok Shrimp with Coconut Rice

A delicious Asian-fusion dish combining succulent shrimp in a spicy Sriracha sauce served alongside fragrant coconut rice. The dish features tender Broccolini and a rich coconut-based sauce, perfect for a flavorful meal.

4 servings

48 min

Published October 4, 2025

Ingredients

•1½ cups long-grain white rice
•1½ cups water
•1 teaspoon sugar
•1½ cups unsweetened coconut milk
•1½ teaspoons salt
•1 lb Broccolini
•2 lb peeled and deveined large shrimp
•2½ tablespoons Sriracha sauce
•2 teaspoons cornstarch
•½ cup reduced-sodium chicken broth
•1 tablespoon vegetable oil
•1 serving lime wedges

Cooking Instructions

1.
Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
25 min
2.
While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
10 min
3.
Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
5 min
4.
Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
8 min

Ingredients

•1½ cups long-grain white rice

•1½ cups water

•1 teaspoon sugar

•1½ cups unsweetened coconut milk

•1½ teaspoons salt

•1 lb Broccolini

•2 lb peeled and deveined large shrimp

•2½ tablespoons Sriracha sauce

•2 teaspoons cornstarch

•½ cup reduced-sodium chicken broth

•1 tablespoon vegetable oil

•1 serving lime wedges

Cooking Instructions

Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.

25 min

While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.

10 min

Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.

5 min

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.

8 min