Shrimp Loco Moco

Feeding my family on Good Friday was always a challenge. Or for that matter, Fridays of Lent. This is why I cooked Shrimp Loco. I tried to be true to what my parents taught me when we practiced abstaining from meat during our childhood years. But my parents had daughters, and did not have to deal with children’s voracious appetites like my sons had and still do.

So to fill the boys up and make them quiet down, I often extended a seafood dish by combining it with vegetables, pasta, bread or in this case, rice.

A few blog posts ago I cooked loco moco, a rice dish made with sweet rice ( “malagkit”) and Spam. Coconut milk , soy sauce and a tinge of sugar was used to flavor the rich grains of rice. To transform it to a Lenten meal, I piled today’s dish with large shrimps, buttered corn and peas, red peppers, onion slices and eggs.

Some readers asked if they could substitute jasmine rice instead of the sticky variety. By all means, please do. I did and it was marvelous.

Take your family’s mind off the meat cravings for now. After serving them a big platter of this Shrimp Loco Moco they’ll all go pretty crazy over this one. It is simply so superb, you’ll be cooking it again, by popular demand, way before Good Friday comes around.

Print Recipe

Shrimp Loco Moco

Shrimp Loco Moco was cooked in a slightly similar way to the original one I previously made but this time without pork. I used cooked jasmine rice and large shrimps instead. The result was a hefty, heavy meal of sweet rice with coconut milk, savory shrimps, buttered vegetables. This recipe serves 4. Good as a side dish or an entree. This is an Asian in America recipe.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Brunch, Dinner, Lunch

Cuisine: American, Asian, Filipino

Keyword: Shrimp Loco Moco

Servings: 4 people

Calories: 332kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

• Large Skillet or Wok: 12 inches in diameter
• Medium-sized Stock Pot: 6 or 8 quarts

Ingredients

• 1 1/2 pounds large fresh shrimps about 15 pieces, peeled and deveined
• 1 Tablespoon calamansi juice (or lemon) to marinate shrimps
• 3 cups cooked jasmine rice or any white rice; a day old; must be refrigerated
• 1/3 cup coconut milk
• 2 Tablespoons soy sauce
• 1 Tablespoon brown sugar
• 4 Tablespoons vegetable oil
• 1 whole medium-sized onion sliced
• 2 cloves garlic minced
• 1/2 cup red or green bell peppers sliced in strips, about 2 inches long
• 1/2 cup cooked corn kernels steamed in butter
• 1/2 cup frozen or canned green peas drain liquid if canned
• 1 teaspoon salt
• 1 teaspoon ground black pepper powder
• 1 Tablespoon chopped fresh parsley for garnish
• 2 whole hard-boiled eggs sliced

Instructions

• In a non reactive small bowl, add the lemon or calamansi juice to the peeled fresh shrimps. Marinate the shrimps for about 30 minutes. Cover and refrigerate while marinating. (Do not marinate longer than this amount of time or shrimps will cook in the citrus juice).
• In a medium stockpot, combine the cooked rice and coconut milk. Over medium heat, cook the rice and coconut milk together for about 6 to 7 minutes. Fluff rice with a fork to prevent it from sticking to the bottom of the pot.
• Separately, mix in a small bowl the soy sauce and sugar. Add this mixture to the rice. Blend rice and ingredients together over a low heat for 5 minutes more. Turn off heat and set aside.
• In a large skillet or wok,over medium high heat, add the cooking oil. When it has heated up, add sauté the onions, garlic, red pepper strips. Cook for 1 to 2 minutes till onions are translucent.
• Add the shrimps to the skillet. Cook till shrimps change color from grey to pink. This will take about 10 minutes.
• Add the cooked corn kernels and green peas to the shrimp mixture. Blend carefully making sure the soft rice does not get mashed.
• Pour the rice with coconut milk into the skillet. Combine with all the ingredients. Season with salt and black pepper. Garnish with egg slices and chopped parsley.
• Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 2mg | Sodium: 1089mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Notes on Nutrition: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]