Grilled Teriyaki Prawns With Asparagus And Coconut Rice Recipes

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GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE



Grilled Marinated Fish with Tropical Salsa and Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 30

1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
Pinch cayenne
4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
Coconut Rice, recipe follows
Tropical Salsa, recipe follows
Toasted coconut flakes, garnish
Chopped cilantro, garnish
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

Steps:

  • In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
  • Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
  • Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
  • In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
  • Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
  • Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

SPICY TERIYAKI PRAWNS & SESAME FRIED RICE



Spicy teriyaki prawns & sesame fried rice image

Whip up these spicy teriyaki prawns with sesame fried rice in just 15 minutes - and just for you: this recipe serves one

Provided by Esther Clark

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 9

125g microwave brown basmati rice
oil , for frying
2 baby pak choi , halved
2 spring onions , cut into 3cm slices
1 medium egg , lightly beaten
1 tbsp toasted sesame seeds , plus more to serve
50g raw king prawns
3 tbsp teriyaki sauce
2 tsp chilli sauce (such as sriracha)

Steps:

  • Microwave the rice for 1 min. Heat a glug of oil in a frying pan over a high heat. Fry the pak choi and spring onions for 2 mins. Stir in the egg until scrambled, then add the rice and sesame seeds and cook for 2 mins or until piping hot. Set aside.
  • In another frying pan, heat a glug of oil and fry the prawns for 2 mins. Add the sauces and cook until sticky. Serve with the veg, rice and sesame seeds.

Nutrition Facts : Calories 705 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 5.8 milligram of sodium

ASPARAGUS BEEF TERIYAKI



Asparagus Beef Teriyaki image

This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup teriyaki marinade
2 tablespoons water
1 tablespoon cornstarch
1/4 teaspoon pepper
2 tablespoons sesame oil, divided
1 beef sirloin tip steak (1 pound), thinly sliced
1 large sweet onion, chopped
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
3 cups hot cooked rice
Soy sauce, optional
Sesame seeds, optional

Steps:

  • In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

TERIYAKI ASPARAGUS



Teriyaki Asparagus image

Asparagus w/ almonds....yum! You can serve this warm or cold. I prefer warm. For extra flavor, lightly toast the almonds. If asparagus is out of season, you could use frozen.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus spear, trimmed and cut into 2-inch pieces
1/2 cup slivered almonds, toast them, if desired
1 tablespoon olive oil
1/8 cup cider vinegar
1/8 cup teriyaki sauce
1 tablespoon sugar
1/4 teaspoon ground ginger
1/8-1/4 teaspoon pepper
salt, if needed to taste

Steps:

  • Steam/cook asparagus until tender-crisp.
  • Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper.
  • Pour over the cooked asparagus and toss to coat well.
  • Serve right away or chill for 1-2 hours and serve cold.

Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 1.1, Sodium 361.5, Carbohydrate 12.1, Fiber 3.9, Sugar 6.5, Protein 6.2

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

SHRIMP WITH COCONUT RICE



Shrimp with Coconut Rice image

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1 cup uncooked long grain rice
3 tablespoons butter, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/8 teaspoon pepper
3 green onions, chopped
Lime wedges

Steps:

  • Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE



Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Categories     Asian Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
  • Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
  • Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
  • Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g

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From cookincanuck.com


GRILLED PRAWNS RECIPE WITH TAMARIND, COCONUT RICE AND WATERMELON
2017-02-15 Main. 1. For coconut rice, combine ingredients, 200ml water and ¾ tsp sea salt in a saucepan, bring to a simmer, cover, reduce heat to low and cook for 20 minutes, then, without uncovering, leave to steam for 5 minutes. 2. Meanwhile, heat oil in a wok over medium-high heat, add prawns, shallot, garlic and lemongrass and stir-fry until prawns ...
From gourmettraveller.com.au


TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS - COOKING CLASSY
Whisk together teriyaki sauce ingredients in small saucepan and cook until thickened slightly. Grill chicken until cooked through, then cube. Sauté zucchini, carrots, and broccoli in an oiled skillet until crisp-tender. Assemble bowls — add rice to bottom of bowl, follow by veggies and grilled chicken pieces. Drizzle with homemade teriyaki ...
From cookingclassy.com


2022-06-05 GRILLED TERIYAKI SHRIMP KABOBS 12 SERVINGS| ELSIE OGDEN
2022-06-05 Slow Cooker Po Boy Beef Sandwiches - 52 Ingredient Coconut Macaroons - SApple Cinnamon Energy Bites - SApple Juice Chicken - 5Apple Nachos - 5Apple Pie Bites - 5Apricot Chicken Foil Packets - 5Apricot Chili Glazed Pork - 5Asian Beef & Noodles - 5Asian Crockpot Pulled Pork - 5Asian Ramen Shrimp Soup - 5Asparagus Bacon …
From 5ingredientrecipeclub.com


10 BEST SHRIMP ASPARAGUS RICE RECIPES - YUMMLY
2022-05-26 Fried Shrimp and Asparagus Salad On dine chez Nanou. seeds, dill, orange, arugula, radishes, peeled prawns, olive oil and 1 more. Pea Soup with Prawns and Asparagus. On dine chez Nanou. prawns, frozen peas, fresh dill, …
From yummly.com


GRILLED TERIYAKI CHICKEN - THE RECIPE CRITIC
2021-06-20 Instructions. In a medium sized bowl add the chicken breasts. Add the prepared teriyaki sauce reserving ¼ cup. Preheat your grill to high heat. Add the chicken to the grill and cook on each side 3-4 minutes or until cooked through and no longer pink. Baste the chicken with reserved glaze and put on a plate and serve.
From therecipecritic.com


19 SUMMER SHRIMP AND RICE RECIPES – HAPPY MUNCHER
Stir in curry powder and cook for 30 seconds until fragrant. Add shrimp and cook until pink throughout ( about 3 minutes ). Add peas and carrots then stir in coconut milk; reduce heat to medium low and simmer for 5 minutes until heated through. Serve …
From happymuncher.com


PRAWNS RECIPE WITH COCONUT RICE AND SAMBAL | GOURMET TRAVELLER
1. Preheat a barbecue to high or a char-grill pan over high heat. 2. Place rice, coconut milk and 180ml water in a saucepan, cover and bring to a simmer over medium heat. Reduce heat to low and cook until all liquid is absorbed and rice is tender (12-14 minutes). Fluff with a fork, then spread on a tray to cool. 3.
From gourmettraveller.com.au


EASY ASIAN COOKING: TERIYAKI SALMON, COCONUT RICE AND MORE - TODAY
2017-08-07 Pan-Asian cooking made easy: Teriyaki salmon, Japanese slaw and coconut rice Make an easy, healthy, Asian-inspired meal with grilled teriyaki salmon, coconut rice and Japanese-style coleslaw. Aug ...
From today.com


CARIBBEAN SHRIMP & COCONUT RICE - EASY PEASY MEALS
2021-01-06 Cook Shrimp and Vegetables. Rinse shrimp, pat dry with a pepper towel. Set aside. Heat 1 1/2 tablespoons of cooking oil in a large skillet over medium high heat. Add in bell peppers and onions to a hot pan. Stir to combine, cook 2-3 minutes, or until veggies begin to soften. Add shrimp, and season with the Caribbean style spices. Add salt to ...
From eazypeazymealz.com


GRILLED TERIYAKI SHRIMP KEBABS RECIPE | MYRECIPES
Step 1. Prepare grill. Advertisement. Step 2. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl. Step 3. To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) …
From myrecipes.com


TERIYAKI ASPARAGUS - PLAIN CHICKEN
2019-09-11 Melt butter in a skillet over medium-high heat. Add asparagus, shallot, and mushrooms. Cook until starting to soften, about 4 to 5 minutes. Add garlic and cook for 30 seconds. Add teriyaki sauce. Cook for an additional 5 minutes, or until asparagus reaches desired tenderness. Sprinkle with sesame seeds. Serve immediately.
From plainchicken.com


GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE
Jan 24, 2021 - Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.
From pinterest.ca


TERIYAKI MAHI MAHI WITH VEGETABLES AND COCONUT RICE: FAKING FRESH
2014-02-19 Instructions. Cook the rice according to the package directions, substituting 2/3 cup of the water with the coconut milk. While the rice is cooking, mix together all the ingredients for the teriyaki sauce with 1/4 cup water, stirring to incorporate the honey. Marinate the mahi-mahi in a zip-top bag with half the sauce for 30 minutes.
From simplebites.net


STICKY TERIYAKI PRAWNS - GOOD HOUSEKEEPING
2018-10-11 Add oil and fry prawns until almost cooked. Set aside on a plate. Return pan to heat, add sauce and bubble for a few minutes to thicken. Return prawns to pan and cook for 1min until piping hot and ...
From goodhousekeeping.com


TERIYAKI PRAWNS WITH GARLIC & GINGER - KRUMPLI
2021-06-01 Instructions. Mix together the soy sauces, vinegar, wine and honey and set aside. Slice the spring onions at a 45 degree angle. Finely slice the garlic cloves as thinly as you can. Cut the ginger into batons around 25mm long and as thinly as you can. Slice the chilli into rounds as thinly as you can. Heat a pan over a high heat and add the oil ...
From krumpli.co.uk


GRILLED PRAWNS ON CURRY COCONUT RICE SALAD | THRIFTY FOODS RECIPES
Preheat barbecue or indoor grill to medium-high. Toss salad again and then arrange in a decorative dish. Toss prawns with the 2 Tbsp. oil; season with salt and pepper. Grill 1 to 2 minutes per side, or until cooked through. Arrange prawns on top of the salad and serve.
From thriftyfoods.com


GRILLED TERIYAKI RIBEYE STEAKS, REVERSE SEARED - DADCOOKSDINNER
2016-03-29 Instructions. Marinate the steaks: Two hours before cooking, whisk all the teriyaki ingredients together. Put the steaks in a gallon zip-top bag, pour in ½ cup of the teriyaki sauce, and seal the bag, squeezing out as much air as possible. (Save the rest of the teriyaki sauce for the glazing step.)
From dadcooksdinner.com


EASY TERIYAKI SHRIMP | THE RECIPE CRITIC
2016-02-15 Instructions. Add garlic, ginger, soy sauce, water, brown sugar, vinegar and sesame oil to a medium saucepan. Bring to a simmer and cook for 5 minutes. In a small bowl whisk together cornstarch and water. Slowly whisk in the cornstarch mixture into the saucepan.
From therecipecritic.com


COCONUT RICE - COOKING CLASSY
2019-05-31 Boil liquids: heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat, bring to a boil. Add salt and rice: season with salt (about 3/4 tsp) add rice and bring to a simmer. Share on Pinterest. Simmer until tender: reduce heat to low, cover and simmer until water has been absorbed (you may find there’s a few ...
From cookingclassy.com


SHRIMP FRIED RICE WITH ASPARAGUS - SLENDER KITCHEN
Brown the rice: Add the rice to the hot pan and press into the pan. This is where the magic happens and the rice gets crispy. You will be tempted to stir the rice, but let it cook for 3-4 minutes so it can crisp up. Stir and repeat. Assemble: …
From slenderkitchen.com


EASY GRILLED TOFU & ASPARAGUS + GINGER CAULIFLOWER RICE - THE …
Instructions. Tofu: Place the tofu on its side and cut into 3 slabs. Turn the tofu on the flat side and cut into four squares, creating a total of 12 slices of tofu. Pat dry with a clean dishtowel. Heat griddle: Place the grill/griddle over the front and back burner. Heat the grill over medium – medium-high heat.
From simple-veganista.com


TERIYAKI SHRIMP STIR FRY - DINNER AT THE ZOO
2016-09-15 For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 ...
From dinneratthezoo.com


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