Grilled Teriyaki Prawns with Asparagus and Coconut Rice Recipe

"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

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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®)

Prep 15 m

Cook 23 m

Ready In 38 m

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.

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

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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