Grilled Teriyaki Prawns with Asparagus and Coconut Rice | Popular Recipes

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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."

Ingredients :

  • 1 1/2 cups uncooked jasmine rice
  • 1 (14 ounce) can coconut milk
  • 1 1/4 cups water
  • 1 1/2 teaspoons sea salt, divided
  • 1 1/4 pounds large white prawns, peeled and deveined
  • 1/2 cup teriyaki sauce (such as Mr. Yoshida's®)
  • 1 pound fresh asparagus, trimmed
  • 1 tablespoon sesame oil
  • freshly ground black pepper to taste
  • 4 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Instructions :

Prep : 15M Cook : 4M Ready in : 38M
  • 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.

Notes :

  • Nutrition data for this recipe includes the full amount of teriyaki sauce. The actual amount of teriyaki sauce consumed will vary.

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