Coconut Rice With Scallions, Peanuts, and Shrimp

Total Time
Prep 5 mins
Cook 20 mins

This recipe is from the "Just Add Water" cookbook by Lauren Chattman. You can make this without the shrimp as a side dish, or add shrimp for a full dinner. The coconut milk adds such great flavor, and it was really easy to make and clean up! The rice soaks up most of the liquid, so if you like it a little saucy, increase the coconut milk and water.

Ingredients Nutrition


  1. Combine the coconut milk, water, rice, turmeric, coriander, jalepeno, and salt in a medium size sauce pan. Bring to boil, reduce the heat to medium-low, cover, and simmer until rice is tender, 18-20 minutes.
  2. Meanwhile, combine olive oil, coconut milk, turmeric, and lemon pepper in a small frying pan. Bring to a simmer and add shrimp. If using frozen precooked, cook just until thawed, about 5 minutes. If using fresh, cook just until the shrimp turn pink.
  3. When rice is done, stir in scallions and half the peanuts.
  4. Split rice between four plates, top with shrimp (and any liquid left from the shrimp), and sprinkle the rest of the peanuts over the top.
Most Helpful

4 5

This was good. I did add some seasoning to the shrimp (garlic, Emeril's Essence, and soy sauce). I was out of peanuts so I added a tbsp. to the shrimp and melted it into the pan sauce. I also used low fat coconut milk which isn't as good as real coconut milk but the calories are less. I was happy that everyone liked this. Thanks!

5 5

What a tasty rice dish. I omitted the shrimp and served it as a side dish. Excellent! The combination of flavors blend together to create a really tasty rice dish. This is definitely a keeper! Next time I make this dish, I will add the shrimp (and additional ingredients) and serve it as a main dish. Made for PAC Fall '08.