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Thai Shrimp and Rice

 Thai Shrimp and Rice
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
8 ServingsPrep: 30 min. Cook: 3-1/4 hours


  • 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


  • 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.
  • Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until

2 of 2

Thai Shrimp and Rice (continued)

Directions (continued)

  • heated through. Yield: 8 servings.
Nutritional Facts: 1-1/4 cups equals 336 calories, 6 g fat (4 g saturated fat), 88 mg cholesterol, 845 mg sodium, 54 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.