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Thai Shrimp and Rice

Total Time

Prep: 30 min. Cook: 3-1/4 hours

Makes

8 servings

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. Add some flair to your weeknight menu! —Paula Marchesi, Lenhartsville, Pennsylvania
Thai Shrimp and Rice Recipe photo by Taste of Home

Ingredients

  • 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 sweetened shredded coconut
  • 1/4 cup each raisins and golden raisins
  • 8 garlic cloves, minced
  • 1 tablespoon grated lime zest
  • 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

Directions

  1. In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest 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.

Nutrition Facts

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

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