Chili Shrimp and Coconut Risotto

chili-shrimp-coconut-risotto
Photo by James Baigrie
Chili Shrimp and Coconut Risotto 3.3 97 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 567 calories
    • Calories 0 calories from fat
    • Fat 29 g
    • Sat Fat 20 g
    • Cholesterol 168 mg
    • Sodium 900 mg
    • Protein 25 mg
    • Carbohydrate 52 g
    • Fiber 3 g
    • Iron 8 mg
    • Calcium 79 mg

Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.Remove the shrimp and set aside.Add the chili paste and coconut milk to the pan and bring to a boil.Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 pound large shrimp, shelled and deveined
  3. Check 2 cloves garlic, minced
  4. Check 1 teaspoon kosher salt
  5. Check 2 tablespoons chili paste
  6. Check 1 14-ounce can coconut milk
  7. Check 4 cups cooked jasmine rice
  8. Check 1 cup bean sprouts
  9. Check 1 scallion, thinly sliced
  10. Check 1 tablespoon fresh lime juice
  11. Check Fresh basil leaves for garnish

Directions

  1. Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
  2. Remove the shrimp and set aside.
  3. Add the chili paste and coconut milk to the pan and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
  5. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.