Best Easy Shrimp and Coconut Rice Recipes
Shrimp is a versatile ingredient that can be used in various dishes, and one of the most delicious and satisfying ways to enjoy it is by pairing it with flavorful coconut rice. The combination of tender shrimp and fragrant coconut rice creates a mouthwatering dish that is perfect for any occasion. Whether you are a seasoned cook or a novice in the kitchen, these best and easy shrimp and coconut rice recipes will surely impress your family and friends.
1. Shrimp and Coconut Curry Rice:
Ingredients:
– 1 lb shrimp, peeled and deveined
– 2 cups jasmine rice
– 1 can coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup frozen peas
– 2 tablespoons soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the jasmine rice according to package instructions.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and red bell pepper, and cook until softened.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the red curry paste and cook for 1 minute, stirring constantly.
5. Pour in the coconut milk and stir well until the curry paste is fully incorporated.
6. Add the frozen peas and cooked shrimp to the skillet. Stir in the soy sauce and season with salt and pepper.
7. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
8. Serve the shrimp and coconut curry over a bed of jasmine rice. Enjoy!
2. Coconut Lime Shrimp with Pineapple Rice:
Ingredients:
– 1 lb shrimp, peeled and deveined
– 2 cups white rice
– 1 can coconut milk
– 1 lime, juiced and zested
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup pineapple chunks
– 2 tablespoons soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the white rice according to package instructions.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and red bell pepper, and cook until softened.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the coconut milk, lime juice, and lime zest. Stir well to combine.
5. Add the pineapple chunks to the skillet and cook for 2-3 minutes.
6. Return the cooked shrimp to the skillet and stir in the soy sauce. Season with salt and pepper.
7. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
8. Serve the coconut lime shrimp over a bed of pineapple rice. Enjoy!
Questions and Answers:
1. Can I use frozen shrimp for these recipes?
– Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
2. Can I use brown rice instead of jasmine or white rice?
– Absolutely! Brown rice will add a nuttier flavor to the dish.
3. Can I substitute the red curry paste with green curry paste?
– Yes, you can use green curry paste if you prefer a milder flavor.
4. Can I add other vegetables to the recipes?
– Of course! Feel free to add your favorite vegetables like carrots, broccoli, or mushrooms.
5. Are these recipes spicy?
– The level of spiciness can be adjusted by adding more or less curry paste or chili flakes.
6. Can I use coconut cream instead of coconut milk?
– Yes, you can substitute coconut cream for a richer and creamier result.
7. Can I make these recipes ahead of time?
– While the dishes are best enjoyed fresh, you can prepare the shrimp and coconut rice separately and assemble them before serving to maintain their textures.