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coconut rice with shrimps
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5 from 1 vote

Toasted Coconut Rice with Aromatic Sauteed Shrimps

Coconut Rice with sauteed shrimps is easy to make yet the finesse of this dish is remarkable. Again, Thai cuisine has given the world a simple dish that is simply finger-licking. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Vegetarian
Cuisine: Asian, Thai
Keyword: coconut flakes, coconut milk recipe, coconut rice, garlic shrimps, Sauteed shrimps, Shrimps
Servings: 6 people
Calories: 565kcal
Author: YourFoodBuddy

Equipment

  • frying pan
  • boiling pan

Ingredients

  • 250 g rice
  • 500 g shrimps
  • 1 cup coconut milk
  • 1 cup water
  • 100 g butter
  • 5 cloves garlic
  • 1 lime
  • 100 g coconut flakes
  • 1 tsp chili flakes
  • 2 tbsp parsley chopped
  • 1 tsp salt

Instructions

Coconut rice

  • Rinse the rice
  • Combine water with coconut milk in a boiling pan at 1:1 ratio
  • Add the rice
  • Put the pan on on stove at medium-low heat for 18 minutes or as instructed on the package
  • Take a large frying pan and put on stove at high-heat
  • Pour the coconut flakes and stir continuously until light brown. Take away from stove
  • When the rice is soacked and cooked, add the toasted flakes and gently stir. Close with a lid.

Sauteed shrimps

  • Clean the shrimps, peel of garlic and chop it
  • Put large frying pan on stove and add the butter or olive oil
  • When hot, add the chopped garlic and the chilli flakes. Let simmer for 1 minute
  • Add the shrimps, squeese half a lime, and chopped parsley. Stir
  • Cook the shrimps for 4-5 minutes, flipping from cooked side to raw side
  • Take pan off stove
  • Take a large bowl and pour in the coconut rice
  • Top the rice with sauteed shrimps with all its juices
  • Serve with pleasure

Nutrition

Calories: 565kcal | Carbohydrates: 42g | Protein: 23g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 246mg | Sodium: 1177mg | Potassium: 345mg | Fiber: 5g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 4mg