Sriracha Shrimp, Coconut Brown Rice & Honey Dijon Mustard Brussel Sprouts!

I’ve been searching for Sriracha recipes for a while, something to properly depict my adoration for the ingredient.  Scrambled eggs and veggie burgers just don’t seem good enough.  I found a Chilli Crab recipe, but crab is way too expensive, therefore, we have Sriracha Shrimp…Actually Buttery Sriracha Shrimp.

Once I found that, it was an easy pairing with coconut rice (with real coconut flakes) and sweet honey dijon…something. Everything came out amazing! <3

Here are the recipes:

Honey Dijon Mustard Brussel Sprouts
(adapted by Serious Eats)

13 brussel sprouts

1/4 cup of olive oil

2 teaspoons of dijon mustard

1 tablespoon of honey

1/2 teaspoon of salt

Preheat oven at 450 degrees. Boil water.  Add brussel sprouts to water and boil for 2 minutes.  Remove from water and let stand for 1 minute.  Mix olive oil, dijon mustard, honey and salt.  Coat brussel sprouts with mixture. Spread combination out on baking sheet.  Bake for 20 minutes and flip and Broil for 8 minutes.

Coconut Rice
(adapted by

1 1/2 cup of brown rice

3 cups of water

salt (to taste)

2 tablespoons of creamed coconut

1/4 cup of sweetened coconut flakes

1 tablespoon of butter

Rinse brown rice until water colour becomes clear. Boil water.  Add all ingredients and have it rapid boil for 3 minutes. Turn heat down to a slow boil and allow to cook for 30 minutes.

Buttery Sriracha Shrimp

20 Medium Shrimp

1/2 white onion

3 cloves of garlic

Parsley (a handful)

4 tablespoons of Sriracha

2 tablespoons of butter


Chop onion into shoestrings. Mince garlic and parsley. De-vein and wash shrimp. Combine shrimp, onions, garlic, parsley, salt and 2 tablespoons of Sriracha. Set aside for 20 minutes.   In saucepan, heat butter (no browning!) and once melted, add remaining Sriracha. Add all shrimp individually and cook until opaque on one side.  Stir and add onion & Sriracha mixture to pan ; cook for 5 minutes, until onions are cooked.