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Cannabis Infused River Shrimp Over a Bed of Wild Rice

Cannabis Infused River Shrimp Over a Bed of Wild Rice Stoner Strategies Edibles Recipe

While drifting through the Melrose Farmers Market or the West LA Farmers Market, I can't remember which one it was anymore I came across these crazy looking giant shrimp. These tiger shrimp or sometimes known as river shrimp are smelly AF and the legs are sharp AF. I hurt myself a few times preparing these little fuckers but alas I was able to cook these up to perfection and served them over a bed of wild rice. I will never make these tiger shrimp again in my life, but I would pay someone to make them for me lol.

Prep Time: 10 minutes

Cook Time:

Serves: 2-4


  • 2 tablespoons hoisin sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 2 large river shrimps

  • 1 cup water, divided

  • 3 garlic cloves, minced

  • 1 tablespoon freshly squeezed lemon juice

  • 1 cup wild rice

  • 1-3/4 cup seafood broth, or water

  • 2 tablespoons of cannaoil, divided

  • 1/4 cup red peppers, diced

  • 1/4 cup canned or frozen corn kernels


  1. In a medium saucepot over high heat, add the rice and broth. Bring to a boil.

  2. Reduce the heat to low and add 1 tablespoon cannaoil. Cover with a tight-fitting lid and cook for 45 minutes. Remove from the heat and keep the lid tight on the pot for an additional 10 minutes.

  3. While the rice is cooking combine the hoisin sauce, oyster sauce, and soy sauce in a small bowl. Blend well and generously coat the tiger shrimp with the sauce. Reserve any remaining sauce.

  4. In a large skillet over high heat, add the water, garlic, and lemon juice. Bring to a boil. Reduce the heat to medium-low and add the coated tiger shrimp and cover with a tight-fitting lid. Cook for 15 minutes or until the river shrimp begin to turn red. Flip the river shrimp and cook while covered with a tight-fitting lid for 15 minutes or until the whole river prawn turns completely red. Remove the river shrimp from the pan and set it to the side.

  5. Add the cooked wild rice, red peppers, and corn to the same pan the river shrimp were cooked in. Mix well.

  6. Next, add the remaining cannaoil and sauce mixture to the rice and blend well.

  7. Add the river shrimp to the rice and cook covered for 5 minutes over low heat.

  8. Serve immediately!

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