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How to Make Spicy Shrimp Fried Coconut Rice - A Step-by-Step Guide

If you're looking for a flavorful and satisfying meal that is sure to impress your taste buds, then look no further than this recipe for Spicy Shrimp Fried Coconut Rice. This dish combines the bold flavors of spicy shrimp with the rich and creamy texture of coconut rice, resulting in a truly delicious combination that will keep you coming back for more.

Spicy shrimp is the star of this dish, adding a kick of heat and a burst of flavor that pairs perfectly with the creamy coconut rice....

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Ingredients

  • 1 (13.5 ounce) can light coconut milk
  • 1 ½ cups chicken broth
  • ½ cup water
  • 2 tablespoons butter
  • 1 tablespoon white sugar
  • 2 ¼ cups jasmine rice
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons chili oil, divided
  • 1 tablespoon sesame oil
  • cooking spray
  • 3 eggs, lightly beaten
  • 1 tablespoon olive oil
  • ½ cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 1 pound cooked shrimp, chopped
  • 1 (10 ounce) package frozen peas, thawed
  • 1 cup sliced green onions

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 2 hrs 5 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
  • Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
  • Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
  • Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

    • Nutrition

    511 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 181mg
    • Sodium: 888mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 22g
    • Vitamin C: 19mg
    • Calcium: 66mg
    • Iron: 5mg
    • Potassium: 376mg

    Categories

    Spicy recipes
    Shrimp recipes
    Fried recipes
    Coconut recipes
    Rice recipes