Ingredients
Scale
Sambal oelek shrimp:
- 1/4 cup brown sugar
- 1/2 cup rice vinegar
- 1/3-1/2 cup sambal oelek (depending on how spicy you like your food)
- 3 tablespoons fish sauce
- 2 teaspoons soy sauce
- 2 garlic cloves, grated or finely minced
- Juice from 1/2 lime
- 1/2 inch ginger, grated or finely minced (optional)
- 2 lb shrimp, peeled
Coconut rice:
- 1 cup rice (I prefer jasmine or basmati)
- 3/4 cup coconut milk
- 3/4 cup water
- Pinch of salt
Quick-pickled red onions
- 1 smallvred onion, thinly sliced
- 1/2 cup rice vinegar
- 1 garlic clove, sliced
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Make the pickled onions: Place onions in a large bowl and cover with hot water. Let sit for a couple of minutes to release some of that "raw" flavor. Drain and combine with vinegar, garlic, sugar and salt. Toss everything together (a mason jar is perfect for this) and let sit while you prepare the rest of the meal. Any leftovers can be stored in the fridge for weeks.
- While the onion sits, get the rice cooking. Combine the rice, coconut milk, water and salt in a medium-size pot. Bring to a boil and then reduce to a simmer and cover with a tight-fitting lid. Cook until rice absorbs all the liquid, about 18-20 minutes. Turn off the heat, and let the pot sit for 5 minutes before fluffing rice with a fork.
- While the rice cooks, combine the brown sugar, vinegar, sambal oelek, fish sauce, soy sauce, garlic, lime juice and ginger (if using) and whisk to combine. Add shrimp toss to coat evenly. I like to let this sit until the rice is done cooking, but you honestly don't have to marinate this for any time at all. Just make sure all the shrimp is fully coated before cooking.
- Heat a large pan over medium-high heat and add a little oil. When the pan is hot, remove shrimp from marinade (save it!) and cook for 2-3 minutes, turning once, or until the shrimp is just cooked through. You don't want to overcrowd the pan too much, so do this in batches if you need to. Remove shrimp from the pan, crank the heat up and add the reserved marinade (you know, the one the shrimp was just sitting in). Bring it to a boil and then let it simmer for a few minutes, until it thickens slightly and turns into a glossy sauce.
- To assemble wraps: Stack 2 pieces of lettuce together and add a few spoonfuls of rice. Top with shrimp and pickled onions. Serve with sauce on the side so people can drizzle on top if they want.