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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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. Watch Now
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated. Watch Now
- 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
- 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
Read all reviews 3Most helpful
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8/22/2017
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...
4/6/2018
Amazing! We inhaled it. Definitely recommend. We will be having this again and again and again.