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Grilled Teriyaki Prawns with Asparagus and Coconut Rice

Julie Hubert

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

38 m servings 687 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 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. Watch Now
  3. Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated. Watch Now
  4. 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. Watch Now
  5. 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. Watch Now

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of teriyaki sauce. The actual amount of teriyaki sauce consumed will vary.

Nutrition Facts


Per Serving: 687 calories; 27.8 g fat; 74 g carbohydrates; 36.1 g protein; 216 mg cholesterol; 2653 mg sodium. Full nutrition

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Reviews

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Decent dish! The rice came out mushy so I suggest reducing the amount of water and/or coconut milk used. I enjoyed the flavor combination made by the asparagus and sesame oil. The prawns were pr...

Amazing! We inhaled it. Definitely recommend. We will be having this again and again and again.

The rice was especially good with the saltiness of the prawns in teriyaki.