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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
  • Total Time
    Prep: 30 min. Cook: 3-1/4 hours
  • Makes
    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 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


  • 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.
  • 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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  • Dan
    May 23, 2020

    Sorry, this was horrid! It took forever to put together because there's tons of ingredients, I followed the directions exactly and used the exact ingredients, and in the end it was a goopy, mushy mess. The flavors were very strange - and we are experienced fans of Thai food - and I completely don't understand why there's raisins it it. Made it for just my wife and I, and planned as usual to put half in the freezer for another dinner. Instead, we picked out the shrimp and tossed what was left in our bowls. Looking forward to chiseling the rest of it out of my crockpot.