GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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