Shrimp with Coconut Rice Recipe
Shrimp with Coconut Rice Recipe photo by Taste of Home
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Shrimp with Coconut Rice Recipe

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You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 can (13.66 ounces) coconut milk
  • 1 cup uncooked long grain rice
  • 3 tablespoons butter, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/8 teaspoon pepper
  • 3 green onions, chopped
  • Lime wedges

Nutritional Facts

1 cup shrimp mixture with 1/2 cup rice: 516 calories, 26g fat (21g saturated fat), 161mg cholesterol, 527mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 24g protein.


  1. Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes.
  2. Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt.
  3. Stir green onions into rice. Serve with shrimp and lime wedges. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp with Coconut Rice in Simple & Delicious October/November 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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