This coconut rice with shrimps is packed with coconut aromatic flavor, it is delicious and the shrimps also bring another level of flavor (which works together) to the dish. I used turkey in the coconut rice with shrimps dish but you can use any protein of your choice.
Also, I used frozen peas and carrots, you can use fresh or frozen, if you’re using frozen vegetables, thaw them before you start cooking. If you desire, shredded coconut could be added but it’s not necessary. Other rice recipes are posted on the blog, please check them out, they’re all delicious recipes you’d love to try out. I’ll also link some below.
You might want to try;
Coconut Curry Chicken with Potatoes
- 4 Cups Long grain rice
- 12 Ounces Peas and carrots
- 12 Ounces Jumbo Shrimps (deveined)
- 13.5 Ounces Coconut milk (400ml)
- 1 Pound Turkey (cooked and chopped)
- 1 Cup Broth or water
- 1 Onion (sliced)
- 4 Tablespoons Coconut oil (or your choice)
- 1 Tablespoon Thyme
- 1 Teaspoon Minced ginger
- 1 Tablespoon Ground garlic
- 1 bayleaf
- Seasoning powder/cubes
- Salt to taste
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Measure 4 cups (measuring cup) of rice and wash with cold water until water runs clear.
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Place large saucepan/pot over medium-high heat. Add the washed rice and cover with water and parboil for about 10 minutes. Dice up the turkey, boil with knorr, salt, and any season of your choice. You can use as is, fry or bake it slightly. I baked it slightly.
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After 10 minutes, drain and rinse the rice with cold water to stop the cooking process.
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Place the clean shrimp (deveined) you can peel off or leave the peel on. Season with seasoning powder/cubes, and salt. Combine and set aside.
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Place a large saucepan/pot over medium-high heat and add the oil. Add thyme, ginger, and stir, let the thyme release its fragrant. Add the sliced onion and combine.
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Add the shrimps and cook on both sides for one minute (don't worry you will cook it further). Remove the shrimps and set them aside.
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Add the coconut milk and the broth(or water) and bring to a boil.
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Add the parboiled rice and mix. Add bay leaf and season with garlic powder, knorr, and salt. Cover and cook for about 8 minutes, the rice will be cooked but still firm by now.
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Add the turkey and combine.
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Add the vegetables and stir.
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Add the shrimps and combine thoroughly. Check for the season and adjust if necessary. Continue to cook, but if you think the rice is not cooked to your satisfaction don't be tempted to add any liquid, just cover tightly, what you need is the steam.
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Cook further until the rice to your preference. It is okay if it burns a little bit, it will give the rice the coconut aromatic flavor you want.
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Coconut rice with shrimps is ready!
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Enjoy!
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