Jacquelynne Steves

Spicy Shrimp with Ginger Coconut Rice Recipe

Coconut Rice with Spicy Shrimp- Jacquelynne Steves

 

This is a great Spicy Shrimp with Ginger Coconut Rice recipe … I love coconut rice! It seems “exotic,” but really you just substitute canned coconut milk for some of the water. For this version, I added some ginger and fresh lime juice, but if you decided to take the really easy way out (fine by me!) and do nothing more than substitute the coconut milk for water, it would still be delightfully delicious.  The first time I ever had coconut rice was with an extra spicy Jamaican curried chicken. I love the flavor and cool creaminess of the coconut milk, especially when it’s combined with something spicy. The fresh lime juice and herbs balance out the heaviness of the sticky rice. The shrimp are not really that spicy- feel free to add more chili powder and chili garlic sauce if you want to increase the heat. Chili garlic sauce can be found in the Asian section of your supermarket- it’s red and comes in a jar of about 8 ounces- and it has a good “kick” to it!

I like jasmine rice, but really any non-instant white rice will do.

Spicy Shrimp with Ginger Coconut Rice Recipe:

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 cups jasmine rice, rinsed and drained
  • 1- 13.5 oz. can coconut milk
  • 1 – 2 cups water
  • 1 tablespoon fresh ginger root, peeled and finely minced.
  • 2 cups frozen peas
  • 1 scallion (green onion), sliced
  • 2 tablespoons chopped cilantro or parsley
  • 2 tablespoon fresh lime juice, divided (juice from about 1 lime)
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked or regular paprika
  • 1/8 teaspoon ground pepper
  • 1/2 cup apricot jam
  • 1/2 tablespoon chili garlic sauce (found in Asian section of supermarket, it’s red and comes in a jar)
  • 1/2 tablespoon cooking oil

Rinse shrimp and place on several layers of paper towels to dry.

In a heavy sauce pan with tight fitting lid, combine ginger, rice, coconut milk, 1 cup of water, and 1 teaspoon salt. Cover and bring to a boil. Reduce heat and simmer for about 15-20 until rice is cooked. Check rice occasionally and add water, 1/4 cup at a time, if rice starts to dry out.

While rice is cooking, make the seasoning mix and sauce. For seasoning mix, combine in a small bowl 1/4 teaspoon salt, chili powder, garlic powder, paprika, and pepper. Set aside.

To make sauce, in another small bowl, combine jam, chili garlic sauce, and 1 tablespoon of the lime juice. Set aside.

When rice is cooked, stir in peas and onion. Add more salt if necessary. Replace lid and cook 1 minute. Add cilantro or parsley and 1 tablespoon lime juice; stir, replace lid, and remove from heat.

Heat oil in large skillet. Add shrimp in a single layer- do not stir. Sprinkle with the seasoning mix. When shrimp begin to turn golden on the bottom (about 1-2 minutes), stir shrimp. Cook another minute. Stir in sauce.  When shrimp are done, remove from heat.

Place rice on plates and spoon shrimp and sauce over the top.

Makes 4-6 servings

Coconut Rice with Spicy Shrimp - Jacquelynne Steves

So what do you think- maybe this is for dinner tonight?  Have you ever had coconut rice? As I mentioned above- it goes great with spicy food like curries and spicy shrimp. Why not try adding coconut milk to your rice next time you are serving Mexican food? Do you have any other ideas for “cooling down” spicy foods?

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Also, if you liked this recipe, find many more simple and delicious recipes in my FREE emagazine! In addition to super easy and tasty recipes, the emagazine contains lots of easy crafty, creative ideas to make your house a home. Yes, it’s absolutely free, no strings attached. And I NEVER sell or share your information. Plus, when you sign up, you will get my special emagazine, Simple Pleasures, which is for subscribers only. Click here to enjoy your issue.

Simple Pleasures free emagazine- Jacquelynne Steves

 Basil herb art- Jacquelynne Steves

 

 

 

 

9 Comments

  • Joy Harper
    Posted May 21, 2013 at 2:37 pm | Permalink

    Mmmmmm, looks delish! This looks like the perfect meal for a summer night! Thanks for sharing!

    • Jacquelynne
      Posted May 22, 2013 at 9:45 am | Permalink

      Thanks Joy! I hope you will try the recipe and let me know what you think!

  • Christine
    Posted May 21, 2013 at 2:54 pm | Permalink

    That coconut rice sounds amazing! I’ll have to give it a try. I like guacamole with Mexican food, but hadn’t found the right thing to cool down Asian food yet….

    Thanks for the great idea!!

    • Jacquelynne
      Posted May 22, 2013 at 9:45 am | Permalink

      Hi Christine- Yes it’s really so simple and so delicious! Give it a try :)

  • Posted July 24, 2013 at 4:36 pm | Permalink

    Whipped this up for the family last night and it was an absolute hit. Well done!

    • Jacquelynne
      Posted July 25, 2013 at 10:16 am | Permalink

      Thanks for letting me know- so glad you liked it!!

  • Sara Flowers
    Posted July 25, 2013 at 11:12 am | Permalink

    I made this dish. It’s delicious. Wondering how may calories are In each serving.

  • Betty Domal
    Posted October 7, 2018 at 8:37 am | Permalink

    Going to have to try that spicy shrimp recipe. Sounds delicious and easy to make.

  • CAROL G NYE
    Posted November 20, 2018 at 2:09 pm | Permalink

    How do I get away from your blog?? I am looking at recipes and just keep looking and saving!!

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