Shrimp Loco Moco
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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.
Shrimp Loco Moco
- Large Skillet or Wok: 12 inches in diameter
- Medium-sized Stock Pot: 6 or 8 quarts
- 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
- 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.
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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.
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Oh my goodness – how delicious this looks!! Coconut milk, shrimp, and squeeze of citrus… I drool. Just thinking about it makes me very happy and excited!
Thank you , Nami. Yes, this dish turned out to be a pleasant surprise after substituting the shrimp. The large savory shrimps were a good contrast to the sweet rice flavored by the coconut milk. So good of you to visit the blog 🙂