Chili Shrimp and Coconut Risotto

Real Simple
Chili Shrimp and Coconut RisottoRecipe
Photo: James Baigrie
4 servings


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2 tablespoons olive oil
1 pound large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons chili paste
1 14-ounce can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
Fresh basil leaved, for garnish


Prep: 25 Minutes

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.

Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

Created date

October 2003

Nutritional Information

Calcium 79 mg
Calories 567
Caloriesfromfat 0 %
Carbohydrate 52 g
Cholesterol 168 mg
Fat 29 g
Fiber 3 g
Iron 8 mg
Protein 25 mg
Satfat 20 g
Sodium 900 mg