See more

Coconut Shrimp and Rice

All You NOVEMBER 2008

  • Yield: 6 Servings
  • Cook time: 22 Minutes
  • Prep time: 5 Minutes
  • Cost Per Serving:$1.48


  • 1 1/2 cups basmati rice
  • 1 tablespoon unsalted butter
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 12 ounces medium shrimp, peeled and deveined
  • 1 cup canned low-sodium chicken broth
  • 1 cup canned coconut milk (shake before opening)
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro


Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.

Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 11g
  • Saturated fat: 8g
  • Protein: 16g
  • Carbohydrate: 41g
  • Fiber: 1g
  • Cholesterol: 90mg
  • Sodium: 377mg

Go to Full Version of

Coconut Shrimp and Rice Recipe