Shrimp Loco Moco

Shrimp Loco Moco was cooked in a slightly similar way to the original one I previously made but this time without pork. I used cooked jasmine rice and large shrimps instead. The result was a hefty, heavy meal of sweet rice with coconut milk, savory shrimps, buttered vegetables. This recipe serves 4. Good as a side dish or an entree. This is an Asian in America recipe.

Prep Time30

Cook Time30

Total Time1

Course: Brunch, Dinner, Lunch

Cuisine: American, Asian, Filipino

Keyword: Shrimp Loco Moco

Servings: people

Calories: 332kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Skillet or Wok: 12 inches in diameter
Medium-sized Stock Pot: 6 or 8 quarts

Ingredients

1 1/2 pounds large fresh shrimps about 15 pieces, peeled and deveined
1 Tablespoon calamansi juice (or lemon) to marinate shrimps
3 cups cooked jasmine rice or any white rice; a day old; must be refrigerated
1/3 cup coconut milk
2 Tablespoons soy sauce
1 Tablespoon brown sugar
4 Tablespoons vegetable oil
1 whole medium-sized onion sliced
2 cloves garlic minced
1/2 cup red or green bell peppers sliced in strips, about 2 inches long
1/2 cup cooked corn kernels steamed in butter
1/2 cup frozen or canned green peas drain liquid if canned
1 teaspoon salt
1 teaspoon ground black pepper powder
1 Tablespoon chopped fresh parsley for garnish
2 whole hard-boiled eggs sliced

Instructions

In a non reactive small bowl, add the lemon or calamansi juice to the peeled fresh shrimps. Marinate the shrimps for about 30 minutes. Cover and refrigerate while marinating. (Do not marinate longer than this amount of time or shrimps will cook in the citrus juice).
In a medium stockpot, combine the cooked rice and coconut milk. Over medium heat, cook the rice and coconut milk together for about 6 to 7 minutes. Fluff rice with a fork to prevent it from sticking to the bottom of the pot.
Separately, mix in a small bowl the soy sauce and sugar. Add this mixture to the rice. Blend rice and ingredients together over a low heat for 5 minutes more. Turn off heat and set aside.
In a large skillet or wok,over medium high heat, add the cooking oil. When it has heated up, add sauté the onions, garlic, red pepper strips. Cook for 1 to 2 minutes till onions are translucent.
Add the shrimps to the skillet. Cook till shrimps change color from grey to pink. This will take about 10 minutes.
Add the cooked corn kernels and green peas to the shrimp mixture. Blend carefully making sure the soft rice does not get mashed.
Pour the rice with coconut milk into the skillet. Combine with all the ingredients. Season with salt and black pepper. Garnish with egg slices and chopped parsley.
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