With the kids home on Spring Break, it has added to a whole other dimension of crazy around here. This is on top of the already extreme schedule we are keeping.
With everything we are currently doing in the vineyard and the wine aspect of our lives, cooking, except for very quick, simple meals has taken a backseat.
My oldest son is a shrimp lover and begged me for something for lunch that included it. I always keep a bag of frozen shrimp in the freezer so this was easy enough to throw together. It had a good flavor and was gobbled up quickly. I guess it beats peanut butter and jelly any day.
I didn’t really take any pictures making it, you won’t need them, it’s very easy to make.
In a saucepan, bring 2-1/3 cups water, 2/3 cup coconut milk and 1-1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; stir in the lime juice and season to taste with salt and pepper.
Serve over the coconut rice.
Shrimp over Coconut Rice
One 13.5 oz. can coconut milk
Salt and pepper
1-1/2 cups long-grain white rice
1 Tablespoon green curry paste (in the Asian section of the grocery store)
6 oz green beans, cut in 2″ pieces
10 oz frozen peas, thawed
3/4 pound frozen shrimp-peeled, deveined and coarsely chopped
Juice of 1/2 lime
In a saucepan, bring 2-1/3 cups water, 2/3 cup coconut milk and 1-1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; stir in the lime juice and season to taste with salt and pepper. Serve over the coconut rice.
Rachel the SdOC says
I’m such a coconut freak. I love the idea of cooking rice in coconut milk. Thanks for the inspiration.
Kristen says
That looks like a perfect lunch or dinner. I can just smell the coconut and curry. YUM!
dawn says
That sounds like the perfect little meal! Beautiful and yummy, I love coconut.
Lea Ann says
All I have to say is: omg
Tiffiny Felix says
Yum, yum, yum!! đŸ™‚
Roz Zabel says
I love coconut flavored anything. I always have rice in my rice cooker. Can this be done in my rice cooker? I like the shrimp but am not a fan of peas. Can I leave it out?
Noble Pig says
You can do whatever you like.
dawn says
and if there are any leftovers (chances are NO) that rice will make fabulous fried rice. i am drinking a lot of coconut water these days because of killer workouts–what a diff they make in replenishing you.
Jennifer says
You are the best mom ever, you know that right? Your son requests something with shrimp for lunch and you have it on hand? You are beyond awesome.
The Chef In My Head says
Deeeeelish! ~LeslieMichele
Robin Sue says
I love cooking with coconut milk, adds so much to a dish.
The Teacher Cooks says
Delicious! I want this right now. Send some my way. Oh, well guess I will have to make it. Thanks.
Lena in VT says
Oh yum, the perfect quick meal, which is all I have time for too! Thanks for always helping with dinner!
KathyB. says
I agree with Roz Zabel, I think I will make this without the peas~looks so good!
Tammy says
I am a huge shrimp fan! This looks delicious.
Lisa Sipple says
Now I am making this for lunch!!
Mental P Mama says
What a beautiful dish! And why am I thinking about Forrest Gump???
bellini valli says
Shrimp and coconut just bring that Caribbean vibe to cooking…I can feel the tropical brereze.
Pam says
What a simple and fantastic dish…I love every ingredient.
Mary says
What a perfect dish for spring. The flavors are bounching off my tongue as I type. This looks delicious, Cathy. You’ve given us the perfect quick meal.
Danielle says
I love the bright colors of this dish! Sounds yummy!
Marjie says
Coconut rice sounds great! I love shrimp, but at $9 per pound, I only serve it about twice a year (sad).
Amanda says
Cathy my dear, I don’t think it matters what you post on your blog, it will always look phenomenal. I do not eat shrimp unless it is deep fried, but you make it look good enough for even ME to eat!
lisaiscooking says
Your son has great taste! This looks light and lovely for spring, and I’m a shrimp fan too.
Julie says
I’ve never had coconut rice, but that sounds wonderful all by itself.
thatssoron says
yummo!
Melange a Trois says
I love shrimp and coconut rice- will definitely try this. Beautiful pics!
theUngourmet says
Oh how I love coconut rice! This is such a lovely dish!
BethieofVA says
That is so “spring-y” looking. I have never had coconut rice, sounds good.
Audrey at Barking Mad says
Never having used coconut milk or cream to cook with, this will be a first for me. I just can’t get over how gorgeous and full of spring color this looks!
Blond Duck says
Simple and easy!
5 Star Foodie says
Very nice! Love the coconut milk here, great flavor for the rice!
Jennifer Fun House says
That really looks fantastic! Your blog is making me so hungry tonight…
Barbie with a T says
This is making me ravenously hungry! I took some shrimp out of the freezer for dinner this evening, but my better half wants to try a shrimp and grits recipe he found in the newspaper the other day. But one day I want to try the shrimp over coconut rice. I have never seen peas and green beans look so tempting! I’m drooling…
Karen says
I tried coconut rice for the first time on super bowl Sunday. Love it! Our hosts served it with chicken breasts marinated in a lime sauce and garnished with a mango salsa. It was incredible! Can’t wait to try your recipe Cathy! My husband loves shrimp!
NWCajun says
Might I suggest, a splash of fish sauce for some more depth. Looks very good and quick. Thank you.
Margaret says
Hubby & I are not curry lovers so no curry. What could I substitute in place of curry? If I just leave the curry out wouldn’t it be too sweet?
Curry Marvin says
I used a 1/2 teaspoon of cayenne pepper cuz I too do not like curry.
Noble Pig says
I think you’ll be fine, this does not taste like curry.
Lisa says
Fantastic! I can taste it right now. Coconut rice is an amazing revelation of flavors.
Curry says
Made this for my 14 an 8 year old daughters who are finicky eaters. They don’t like rice usually, but loved this. We are not fans of Curry (even though that’s my name) so I replaced the curry with a 1/2 teaspoon of cayenne pepper ( enough heat for my 8 year old but not the 14) they absolutely loved this recipe so much they asked for it again tomorrow. Thanks