Back to Thai Shrimp and Rice

Print Options


Card Sizes


Thai Shrimp and Rice Recipe

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.—Paula Marchesi, Lenhartsville, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 3-1/4 hours YIELD:8 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups uncooked converted rice
  • 1 large carrot, shredded
  • 1 medium onion, chopped
  • 1/2 cup each chopped green and sweet red pepper
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 1/3 cup lime juice
  • 1/4 cup flaked coconut
  • 1/4 cup each raisins and golden raisins
  • 8 garlic cloves, minced
  • 1 tablespoon grated lime peel
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon salt
  • 1 teaspoon each ground coriander and cumin
  • 1/2 teaspoon cayenne pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1/2 cup fresh snow peas, cut into thin strips


  • 1. In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime peel and seasonings. Cover and cook on low for 3 hours or until rice is tender.
  • 2. Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through. Yield: 8 servings.

Nutritional Facts

1-1/4 cup: 336 calories, 6g fat (4g saturated fat), 88mg cholesterol, 845mg sodium, 54g carbohydrate (10g sugars, 3g fiber), 17g protein.

Reviews for Thai Shrimp and Rice

Average Rating
Loading Image

Wine Pairings

Light-Bodied White Wine

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