Photo: James Baigrie Photo by: Photo: James Baigrie

Chili Shrimp and Coconut Risotto

Real Simple SEPTEMBER 2002

  • Yield: 4 servings
  • Prep time:25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 79mg
  • Calories: 567
  • Calories from fat: 0%
  • Carbohydrate: 52g
  • Cholesterol: 168mg
  • Fat: 29g
  • Fiber: 3g
  • Iron: 8mg
  • Protein: 25mg
  • Saturated fat: 20g
  • Sodium: 900mg

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Chili Shrimp and Coconut Risotto recipe