Tantalize your taste buds with a culinary journey to the tropics with our delectable Shrimp with Coconut Rice recipe. This exotic dish is a harmonious blend of flavors and textures, featuring succulent shrimp bathed in a creamy coconut sauce, nestled atop fluffy and aromatic coconut rice. Each bite promises a burst of vibrant flavors, transporting you to a coastal paradise.
Enhance your culinary repertoire with our comprehensive guide, featuring step-by-step instructions and essential tips to ensure success in your kitchen. Discover the art of preparing the perfect coconut rice, ensuring fluffy grains infused with the rich flavors of coconut milk. Master the technique of cooking succulent shrimp, achieving a tender and juicy texture that melts in your mouth. Elevate your dish with our secret ingredient, a homemade coconut sauce that adds a velvety richness and depth of flavor.
Indulge in the variations we offer to cater to your preferences. Explore the vibrant flavors of Jamaican Coconut Shrimp, tantalizing your taste buds with a zesty blend of Caribbean spices. Experience the coastal charm of Coconut Shrimp with Mango Salsa, where sweet and tangy flavors dance harmoniously with the shrimp. Whet your appetite with our Air Fryer Coconut Shrimp, a healthier alternative that delivers crispy shrimp without sacrificing flavor.
Our Shrimp with Coconut Rice recipe collection is a culinary odyssey that promises an unforgettable dining experience. Whether you seek a tropical escape or a delightful weeknight meal, these recipes will satisfy your cravings and leave you yearning for more. Join us on this culinary adventure and savor the delectable flavors of shrimp and coconut in perfect harmony.
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
SPICY SHRIMP FRIED COCONUT RICE
Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.
Provided by Colette Trebon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
- Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
- Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
- Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.
Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
NIGERIAN COCONUT SHRIMP RICE
Make and share this Nigerian Coconut Shrimp Rice recipe from Food.com.
Provided by Holiday1234
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice with coconut milk instead of water.
- Add the shrimp, salt, and pepper.
- At the last minute add the tomatoes and carrots.
Tips:
- Choose Fresh Shrimp: Opt for fresh, plump, and opaque shrimp with a briny smell. Avoid any with a slimy texture or an off odor.
- Properly Devein the Shrimp: Deveining removes the dark vein running along the shrimp's back, which can be gritty and unpleasant to eat. Use a sharp knife to make a shallow incision along the shrimp's back and remove the vein.
- Season the Shrimp Well: Before cooking, season the shrimp generously with a mixture of salt, pepper, and paprika. This simple seasoning enhances the shrimp's natural flavor.
- Cook the Shrimp Perfectly: Overcooked shrimp become rubbery and tough. Cook them just until they turn opaque and pink, about 2-3 minutes per side. Avoid overcooking to maintain their tender texture.
- Use High-Quality Coconut Milk: Choose unsweetened coconut milk for a rich and creamy flavor without added sugar. Full-fat coconut milk is ideal for a luscious, velvety texture.
- Simmer the Rice Gently: Bring the coconut milk and water to a boil, then reduce heat to low and simmer the rice covered. This gentle simmering allows the rice to absorb the flavorful coconut milk without overcooking.
- Add Aromatic Vegetables: Enhance the flavor of the rice by adding aromatic vegetables like onion, garlic, and ginger. These ingredients impart a savory depth of flavor to the dish.
- Garnish for Visual Appeal: Before serving, garnish the dish with fresh herbs like cilantro or parsley. This adds a pop of color, freshness, and extra flavor.
Conclusion:
This recipe for Shrimp with Coconut Rice is a harmonious blend of flavors and textures. The tender shrimp, infused with aromatic seasonings, pairs perfectly with the creamy and flavorful coconut rice. The addition of vegetables like onion, garlic, and ginger adds depth and complexity to the dish. Whether you're hosting a special occasion or simply craving a delicious and satisfying meal, this recipe is sure to impress. Serve it with a side of your favorite tropical fruit or a refreshing salad for a complete and unforgettable culinary experience.
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