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

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