Prep 0 mins
Cook 25 mins
Don't have two coconuts? Use a can of coconut milk with water to make 2-1/2 cups.
- 1 cup rice
- 2 coconuts (milk from nuts)
- 1 lb shrimp
- salt and pepper
- 1⁄2 cup diced tomatoes
- 1⁄2 cup shredded carrot
- Cook rice with coconut milk instead of water.
- Add the shrimp, salt, and pepper.
- At the last minute add the tomatoes and carrots.
Wow what a great meal, we had. I used collosal shrimp in this dish and wasn't sorry. The rice was incredible, just a little creamy. I really enjoyed the addition of carrot and tomato to the dish. The most predominent flavor is the coconut. I must admit that I used lite coconut milk, it worked great in this dish and didn't affect the flavor at all. Thanks for sharing this recipe, I will be making this again. Made for the Pool Party 2010 in the Diabetes Forum.
Coconut rice and shrimp? That is simply genius!
This is really good. Be sure that it's really dry meaning that its consistency shouldn't be like a rissotto. Traditionally, it should not be runny but the rice should absorb all the liquid. My kids don't like shrimp so I use pre-cooked groundbeef or chunks of chicken breasts! Yummy!