Party Ginger Scallion Shrimp Sticky Rice
A vibrant Thai-inspired sticky rice base topped with ginger-scallion shrimp and crispy fried shallots. The rice steams until tender and slightly glutinous, while large shrimp are quickly sautéed with fresh ginger, scallion, and a touch of fish sauce for a bright, aromatic finish. Perfect for entertaining—elegant enough for a dinner party yet easy enough to execute at the last minute.
Steps
Before you start
- Rinse the sticky rice thoroughly until water runs clear (this removes excess starch)
- Pat shrimp dry with paper towels for better searing
- Prepare all aromatics (ginger, scallion, garlic) before you start cooking
- Have a 2-quart steamer pot with bamboo or metal steamer insert ready
Prepare the rice mixture
- In a 2-quart pot, combine the rinsed sticky rice, coconut milk, water, salt, and sugar.
- Stir well to combine.
- The mixture should look creamy but loose.
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Tip: Rinsing the rice removes excess starch and prevents a gluey texture.
Steam the sticky rice
- Bring the rice mixture to a gentle boil over medium-high heat, stirring occasionally (about 2 minutes).
- Once boiling, reduce heat to low and cover tightly.
- Place the pot on a steamer insert or simply cover and let simmer gently for 25–28 minutes until all liquid is absorbed and rice is tender and slightly translucent.
- Do not stir during cooking.
- The rice should look glossy and stick together.
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Ready when: All liquid absorbed, rice is glossy and grains stick together slightly
Tip: Keep the lid on the entire time—do not peek, as steam loss will make rice dry.
Rest the rice
- Remove the pot from heat and let the rice sit, covered, for 10 minutes.
- This allows the rice to firm up slightly and makes it easier to handle.
Prepare the shrimp and aromatics
- While rice rests, pat the shrimp dry with paper towels.
- In a small bowl, mix the minced ginger, minced white and light green scallion parts, garlic, fish sauce, lime juice, and white pepper.
- Set aside.
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Tip: Dry shrimp helps them sear and brown instead of steaming. Prepare the aromatics ahead so cooking moves quickly.
Sear the shrimp
- Heat the oil in a large skillet over medium-high heat until shimmering (about 1 minute).
- Working in batches if needed to avoid crowding, add the shrimp in a single layer.
- Sear for 1½–2 minutes per side without moving them, until the shells turn pink and the flesh is mostly opaque but still tender.
- Do not overcook—shrimp will finish cooking with residual heat.
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Ready when: Shrimp shells turn pink and flesh is mostly opaque but still tender
Tip: Do not stir or move the shrimp while searing—let them develop a light crust. Shrimp cook very quickly; remove from heat early rather than risk rubbery texture.
Finish the shrimp with ginger and scallion
- Reduce heat to medium.
- Pour the ginger-garlic-fish sauce mixture into the skillet with the shrimp and toss gently to coat, cooking for 30 seconds to 1 minute until fragrant and the shrimp are fully opaque inside.
- Taste and adjust seasoning with fish sauce or lime juice as needed.
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Ready when: Shrimp fully opaque inside, mixture is fragrant and well-coated
Tip: Keep the heat gentle so the aromatics stay bright and fresh rather than burnt.
Fluff and mound the rice
- Using a wet spoon or rice paddle, fluff the sticky rice gently and transfer to a shallow serving platter or mound it directly onto individual plates.
- Mound or pile the rice as you would for a special presentation.
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Tip: Wetting the spoon prevents the sticky rice from clinging to it and makes for cleaner plating.
Plate and garnish
- Top the mounded rice with the ginger-scallion shrimp and any pan juices.
- Scatter the reserved sliced scallion greens over the top, and sprinkle with fried shallots and cilantro if using.
- Serve immediately while shrimp is still warm.
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Tip: The contrast of warm shrimp, creamy rice, and crispy shallots makes this dish shine—serve immediately.
Good to know
Tips
- This dish is all about technique and timing—prep everything before you start cooking so you can move quickly and keep the shrimp tender.
- If you want to serve more people, the sticky rice base doubles easily, but cook the shrimp in batches to avoid crowding the pan and steaming instead of searing.
- Fresh ginger and scallion are essential to the bright flavor profile; do not skip them or substitute with dried versions without adjusting amounts.
- For a showier presentation, serve the shrimp on top of the mounded rice rather than mixing them in, so the colors and textures remain distinct.
Make ahead
The sticky rice can be cooked up to 4 hours ahead and kept covered at room temperature. Reheat gently by adding a splash of water and microwaving on 50% power for 1–2 minutes, or over low heat in a pot, stirring occasionally. Cook the shrimp topping just before serving for the best texture and flavor.
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat the rice gently (add a splash of water to prevent drying) and warm the shrimp separately over low heat or in the microwave. Do not freeze shrimp as the texture will suffer. The rice alone freezes well for up to 3 months.
Substitutions
- large shrimp (16/20 count), peeled and deveined → large sea scallops (1½ pounds / 680 g), patted dry and cut in half if very large. Scallops cook in the same time and have a similar tender, sweet quality. Sear 2 minutes per side.
- full-fat coconut milk → chicken or vegetable broth (same amount). The rice will be less rich and creamy but still tender. You may need to add a pinch more salt.
- fish sauce → soy sauce (use 1 tablespoon / 15 ml) or tamari. Fish sauce provides umami but soy sauce is a milder substitute. Taste and adjust to your preference.
- fresh ginger → ½ teaspoon ground ginger plus 1 tablespoon ginger paste from a jar. Fresh ginger is preferred for brightness, but ground and jarred work in a pinch. Reduce amount slightly as dried is more concentrated.
