Coconut Thai Shrimp and Rice (Crock Pot)

"This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste."
 
Download
photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by Ginger 15 photo by Ginger 15
Ready In:
29mins
Ingredients:
18
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
  • Stir in onion, bell pepper, carrot, coconut, raisins and rice.
  • Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
  • Stir in the shrimp and snow peas.
  • Cover and cook another 30 minutes.
  • Serve garnished with toasted coconut.

Questions & Replies

default avatar
  1. ANNETTE C.
    How can I delete a recipe.
     
Advertisement

Reviews

  1. DDW7976
    Wonderful dish Bev!!! The unusual mix of flavors was just great! The only thing I did different than the recipe was to only put 1/4tsp cayenne pepper because I knew my kids couldn't handle anymore. I cooked my shrimp in boiling water for 3 minutes and then threw them in the crockpot with the snow peas - I only let them cook for another 15-20 minutes because I didn't want the shrimp to be overcooked. I would definitely call this more of an adult dish - my 8 year olds ate it but didn't care for it much so I'll probably entertain adults with it next time so others can enjoy it as much as we did! (It makes quite a bit.) Thanks for sharing this keeper.
     
  2. ellie_
    Delicious dish and so easy to make, however next time I will use less cayene pepper.
     
  3. jandaduncan
    A real winner. I used UNcooked shrimp, however, and it turned out 100% perfect. I have a concerned that using cooked shrimp, as called for in the recipe, may have resulted in dry seafood. In an event, a star recipe, and I'm making it again as a side dish with grilled fish.
     
  4. smontague1979
    This is an amazing recipe! I've made it twice and it just keeps getting better! I accidentally tried jasmine rice also and boy did that ruin the entire pot. I love it so much I went directly to the store, purchased my ingredients...again, and started over. I made a couple of changes. I added half a bag of diced carrots. I found this made for a crunchier texture. I also added a cup of chopped celery instead of snow peas. I toasted enough coconut to sprinkle on for each meal. It was so quick and easy. Thanks so much for this flavorful addition to my cookbook.
     
  5. lori3637
    I made this recipe for a dinner party. I clearly do not know what converted rice is. Because the rice turned out like a pile of mush. It was disgusting. I probably should have tried it out before the party. The flavor in this recipe is amazing, I made it just as prescribed minus the coconut because I didn't know if everyone liked coconut. I had it on the table so it could be added. Everyone loved the flavor just not the texture.
     
Advertisement

Tweaks

  1. Carianne
    this one didn't work for me, but i messed things up a bit when i substituted jasmine rice for the converted rice. whoops!
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes