I was first drawn to forbidden rice due to its health benefits and beautiful deep purple hue, but after one bite, I quickly fell in love with its flavor. For those of you who haven’t discovered forbidden rice yet, keep reading!
Forbidden rice, also known as black rice, was originally only served to the Chinese emperor to promote his health and longevity. Black rice is healthier than brown rice because it has fewer carbs and more fiber and protein, plus the dark pigmentation known as anthocyanins are powerful antioxidants that fight against cancer and heart disease.
The food pairing of the rice with the shrimp worked well here because every bite had a perfect balance of sweetness from the tender shrimp, the acidity from the lime juice, the spicy heat from the ginger and Serrano pepper, the richness of the toasted sesame oil, the grassy edamame beans, and the chewy, nutty rice.
Day two leftovers of the rice were even better so whenever I make this dish, we have something to look forward to the next day!
For the Shrimp:
1 pound shrimp, peeled and deveined
1 cup sweetened coconut milk
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1 teaspoon onion powder
1/2 teaspoon salt
For the Rice:
2 cloves garlic, finely minced
1 red serrano pepper, finely minced
1 bunch green onions, thinly sliced
5 cups cooked black rice
1 cup cooked edamame beans
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime juice
4 tablespoons toasted sesame oil
2 tablespoons fresh grated ginger
1 teaspoon kosher salt
1 teaspoon black pepper
Zest from one lime
1) In a medium bowl, combine the garlic powder, onion powder, coriander, salt, and coconut milk.
2) Place the shrimp in a bowl and pour the coconut mixture on top. Stir to coat the shrimp. Marinate the shrimp for no more than 15 minutes.
3) Heat half of the sesame oil in a large, deep saucepan over medium-high heat and add garlic, onions, ginger, Serrano pepper, and the shrimp. Discard the marinade.
4) Cook for 3 to 4 minutes until the shrimp are no longer pink and the peppers and onions have softened and browned. Using a slotted spoon, transfer the shrimp to a bowl and set aside.
5) Add the remaining sesame oil to the pan and add the rice. Cook 5 to 7 minutes until the rice is crispy.
6) Return the shrimp to the pan and add the edamame beans, cilantro, lime juice, and lime zest. Season the dish with salt and pepper and cook for 2 minutes until the shrimp are heated through. Serve hot.