Chili Shrimp and Coconut Risotto

Today I’m going to present you a nice recipe for Coconut Shrimp or Coconut Shrimp depending on where you come from. Here are an easy-to-follow coconut shrimp recipe and a great party food idea!

Chili Shrimp and Coconut Risotto
Chili Shrimp and Coconut Risotto


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 leaves for garnish
Nutritional Information

How to Make It

Step 1
Heat the oil in a 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.

Step 2
Remove the shrimp and set aside.

Step 3
Add the chili paste and coconut milk to the pan and bring to a boil.

Step 4
Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.

Step 5
Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through 3 to 4 minutes. Serve garnished with basil leaves.

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