Coconut Shrimp and Rice

Posted: January 28

Time: 25 minutes

Yield: 4 servings

recipe image

Some dinners transport you to faraway places. In the delicious case of Coconut Shrimp and Rice, this meal whisks you away to a tropical beach at sunset, the perfect winter retreat. The tropical, creamy flavor of the coconut blends with the natural sweetness of the shrimp, all atop a bed of fresh rice. Sit back, relax, and let the waves of flavor wash over you.


• 1 cup white rice • 1 tablespoon vegetable oil • 4 scallions, thinly sliced, light and dark green parts separated • 2 cloves garlic, finely chopped • 1 (1-inch) piece ginger, peeled and cut into thin matchsticks • 1 small bunch cilantro, stems separated and finely chopped • 1 red chili, seeded and thinly sliced • 1 (13.5-ounce) can light coconut milk • 6 ounces green beans, cut into thirds • 1 pound large shrimp, peeled and deveined • 3 tablespoons fresh lime juice • 2 teaspoons low-sodium soy sauce


Step 1

Cook the rice according to the package directions.

Step 2

Heat the oil in a large, deep skillet over medium heat.

Step 3

Add the light green parts of the scallions and the garlic, ginger, cilantro stems, and half of the chili to the skillet, sautéing for 3 minutes.

Step 4

Add the coconut milk and bring it to a simmer.

Step 5

Add the green beans, cover, and simmer for 1 minute.

Step 6

Add the shrimp and bring the mixture to a simmer.

Step 7

Cover and cook until the shrimp are opaque throughout, about 3 minutes.

Step 8

Remove the skillet from the heat.

Step 9

Stir in the lime juice and soy sauce.

Step 10

Serve the shrimp and vegetables over the rice, topped with the dark parts of the scallions as well as the cilantro leaves and the remaining half of the chili.

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