Chili Shrimp and Coconut Risotto

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READY IN: 50mins
Recipe by SharleneW

Found this quick and tasty dish in "Real Simple" magazine a while back.

Ingredients Nutrition


  1. Heat the oil in large saute pan over medium heat.
  2. Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  3. Remove the shrimp and set aside.
  4. Add the chili paste and coconut ilk to pan and bring to a boil.
  5. Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
  6. Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
  7. Serve garnished with basil leaves.

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