Coconut Basmati Rice Shrimp

Coconut rice and shrimp served in a white bowl

 Are you ready for a super quick, healthy meal! I never new it would be so easy to make such yummy coconut rice! It was definitively the favored part of this dish among my family.

Next time I would love to try making it with brown rice. Not a fan of green beans or peas? Feel free to substitute with your favorite green veggies; asparagus, broccolini, bell peppers, etc…

Coconut Basmati Rice Shrimp

  1. Add 2/3 cup of coconut milk and 2 & 1/3 cups of water to a saucepan and bring to a boil. After mixture starts to boil, add 1 & 1/2 tsp of salt.
  2. Next stir in rice, lower heat to a simmer and cover.
  3. Simmer until most of the liquid have been absorbed. This should take about 15 minutes.
  4. While you are waiting for the rice to cook, heat the remaining coconut milk in a skillet, over a medium heat.Whisk in the curry paste.
  5. Next, stir in green bean and peas. Cook for 2-3 minutes to heat through.
  6. Now add shrimp, stir and cook for 3-4 more minutes until shrimp is cooked through. Add the lime juice, season with salt and pepper and cook for 1 more minute. Serve over coconut rice.child in a pink wing and sun glasses, eating Coconut Basmati Rice Shrimp with chopstick
5 from 1 vote

Coconut Basmati Rice & Shrimp

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
 

  • 1 &1/2 cups basmati rice
  • 1-1 &1/2 Tbsp of green curry paste
  • 1 13.5oz can of light coconut milk
  • 2 cups frozen green beans
  • 1 & 1/2 cups frozen peas
  • 1/2 lb of frozen shrimp peeled, deveined and tails removed
  • 2 tbsp of lime juice.
  • Salt & pepper to taste.

Instructions

  • Add 2/3 cup of coconut milk and 2 & 1/3 cups of water to a saucepan and bring to a boil. After mixture starts to boil, add 1 & 1/2 tsp of salt.
  • Next stir in rice, lower heat to a simmer and cover.
  • Simmer until most of the liquid have been absorbed. This should take about 15 minutes.
  • While you are waiting for the rice to cook, heat the remaining coconut milk in a skillet, over a medium heat.Whisk in the curry paste.
  • Next, stir in green bean and peas. Cook for 2-3 minutes to heat through.
  • Now add shrimp, stir and cook for 3-4 more minutes until shrimp is cooked through. Add the lime juice, season with salt and pepper and cook for 1 more minute. Serve over coconut rice.

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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5 from 1 vote (1 rating without comment)

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8 Comments

  1. Chef Cory,
    She is absolutely precious! This is a beautiful meal that we would really love and a great recipe. Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Shari Duncan says:

    Curious about the curry paste, I’ll be looking for it on my next trip to the grocery store! My son has a trader joes near his house, I may have to get him to buy the coconut milk for me….this looks fantastic!!

  3. Jacqueline Pickell says:

    Would the curry paste be hot? If so, what can I substitute for it?

    1. No, curry paste usually isn’t spicy. They sell mild versions and hot versions.