Chili Shrimp and Coconut Risotto

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Total Time
25 mins
25 mins

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

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  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.