This colorful Coconut Fried Rice with Shrimp dish is filled with delicious tropical flavors that will leave your taste buds wanting more! It is made with coconut milk, rice, shrimp, and veggies. This dish can be made in 30 minutes and served as dinner or during special occasions.
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This shrimp coconut fried rice is one of those dishes that I wish I could share with everyone. It is filling, comforting and filled with delicious flavors! To top it off it is colorful, perfect for shrimp lovers and is ready in no time at all.
Nigerian Coconut fried rice is a variation of Nigerian Fried Rice. It is made in a similar way but the addition of coconut milk and coconut oil gives this rice a creamy, sweet and tropical twist. The shrimps and veggies are pan-fried separately with coconut oil. Then, they are added to the rice once it is nearly cooked. This way the shrimp and veggies are not overcooked.
There are lots of different ways to cook this dish as well as different ingredient variations. I like to add peas, carrots, sweetcorn, red capsicum peppers, onions and shrimp. While others sometimes add chicken pieces, eggs and liver. Serve this delightful crowd-pleasing coconut fried rice with shrimp with spicy chicken drumsticks, spicy grilled tilapia, Nigerian gizzard and more!
Why You Should Try This Recipe
- This coconut fried rice with shrimp is rich in flavor and comforting.
- The recipe makes a family-sized portion, and leftovers can easily be saved for later.
- It is a delicious alternative to Easy Nigerian Jollof Rice.
- This tasty rice dish can be doubled or tripled to feed even more people!
Coconut Fried Rice with Shrimp Ingredients
- White rice: Use long grain rice for this recipe as it firm and has bite. You can use basmati rice instead but be aware that it sometimes cooks quite quickly and can become too soft and mushy when cooking for long periods of time. Wash the rice atleast three times before cooking.
- Coconut milk: Gives this comforting rice dish it's memorable tropical flavor. One can of good-quality coconut milk is used to cook the rice.
- Chicken stock: I always have homemade chicken stock to add. It a useful ingredient that adds a depth of flavor to lots of different dishes. Feel free to use shop bought chicken stock/broth if you don't have homemade broth. You can also skip this ingredient if you don't have any to hand.
- Curry powder: This spice is vibrant and delicious. A spoonful of curry powder adds color and even more flavor to this beautiful coconut milk fried rice.
- Salt to taste:
- Thyme: To add some herby flavors.
- Pepper to taste: This is optional, but I always add pepper to taste as I am a spice lover.
- Chicken boullion cube: Will add mouth-watering, intense savory flavors to the Nigerian coconut fried rice. My favorite chicken seasoning is Knorr.
- Large shrimp: Fresh large shrimp work amazingly in this dish. Make sure you wash and devein them before cooking. You can also use frozen shrimp, just make sure you thaw them before frying.
- Red capsicum pepper: This adds a burst of color and sweetness to the Nigerian coconut rice.
- Onion: Dice 1 onion for small flavor.
- Mixed vegetables: You can use fresh or frozen mixed veggies for this recipe. If you are using frozen veggies, make sure they thaw before cooking.
- Coconut oil: It is really important to use coconut oil when making coconut fried rice. It pairs perfectly with the coconut milk and intensifies the coconut flavors.
Tips and Substitutions
- Shrimp: I prefer to add fresh large shrimp to this dish because they add a burst of seafood flavors. However, you can add frozen shrimp too, just make sure that you allow them to thaw before frying. You can also add medium-sized shrimp too if you don't have any large shrimp to hand.
- Coconut rice: Make sure you keep an eye on the rice as you cook the veggies. Stir it from time to time and add water to prevent burning. Taste the rice too and adjust the seasoning if necessary.
- Vegan Coconut Fried Rice: If you want to make vegan coconut fried rice then skip the shrimp and stick to veggies. You can also swap the shrimp with tofu instead.
How to Make Nigerian Coconut Fried Rice
- Start by preparing the coconut rice. Rinse 3 cups of long grain white rice in a bowl and set aside for later. Then, pour one can of coconut milk, 2 tablespoons of coconut oil and chicken sotck/ broth into a medium-sized pot and stir well.
2. Next, season the coconut mixture with 1 chicken bouillon cube, curry powder, thyme, salt to taste, pepper to taste and stir again. Bring the mixture to a boil to cook out the spices then simmer for 5 minutes.
Top Tip: Taste the mixture and adjust the seasoning if necessary.
2. Add the rice to the coconut milk mixture and stir. Then leave the rice to cook for 15-20 minutes or until nearly done. Check the rice every 7-10 minutes, stir and add more water if necessary.
Top Tip: Make sure you check the rice from time to time as you don't want it to burn.
3. Prepare the shrimp as the rice cooks—season shrimp with salt and pepper to taste in a bowl. Then, heat a splash of coconut oil in a pan. Once the oil is hot, add the shrimp and cook on both sides for 3-4 minutes. Remove the shrimp from the pan and set it aside for later.
Top Tip: Do not overcook the shrimp as it will taste rubbery.
4. Next, add more coconut oil to the same pan and once the oil is hot add onions and cook for a few minutes. Then, add the mixed veggies, season with salt and pepper to taste and cook for 5-7 minutes. Once the veggies are ready set them aside for later.
Top Tip: Do not overcook the veggies as they will become too soft.
5. Finally, add the veggies and shrimp to the pot of rice and stir until well combined. Let the coconut fried rice simmer for 2-5 minutes, or until it is soft and fluffy.
6. Serve this tasty Coconut Fried Rice with Shrimp for dinner or during special occasions with sides like Coconut Jollof Rice, fried plantain, spicy chicken drumsticks, Nigerian grilled tilapia, spicy chicken gizzards or Moin Moin Recipe - Oven Baked and Foil Free!
Recipe FAQs
Yes, you certainly can. Coconut oil will add a delicious coconut flavor to rice.
Coconut fried rice becomes too soft and mushy when too much liquid is added and it is cooked for a long period of time. To avoid this, add water gradually as you go along, adjust the heat and taste the rice as you go.
Yes, you can use coconut cream instead of rice. However, coconut cream is thicker than coconut milk so you may have to add some water to loosen the consistency.
It can be stored in a refrigerator in an airtight container for 3-4 days. Coconut fried rice with shrimp can be reheated in the microwave.
More Delicious Rice Recipes
Coconut Fried Rice with Shrimp
Equipment
- Medium-sized saucepan/Pot
- Pan
- Large spoon
Ingredients
- 3 cups of white rice
- 1 can of coconut milk
- 1 cup chicken stock
- 1 tablespoon curry powder
- Salt to taste
- 1 teaspoon thyme
- Pepper to taste
- 1 chicken boullion cube
- 2 cups of large shrimp
- 1 large red capsicum pepper
- 1 onion
- 2 cups of mixed vegetables
- Coconut oil
Instructions
- Rinse 3 cups of long-grain white rice and set aside for later. Pour coconut milk, 2 tablespoons of coconut oil and chicken broth into a medium-sized pot and stir. Then season the mixture with 1 chicken boullion cube, curry powder, thyme, salt to taste, pepper to taste and stir again. Taste the mixture and adjust the seasoning if necessary. Bring the mixture to a boil then simmer for 5 minutes.
- Add the rice to the coconut milk mixture and stir. Then leave the rice to cook for 15-20 minutes or until nealry done. Check the rice every 7-10 minutes and add more water if necessary.
- While the rice cooks prepare the shrimp and veggies. Season shrimp with salt and pepper to taste in a bowl. Then, heat a splash of coconut oil in a pan. Once the oil is hot add the shrimp and cook on both sides for 3-4 minutes. Remove the shrimp from the pan and set aside for later.
- Next, add more coconut oil to the same pan and once the oil is hot add onions and cook for a few minutes. Next add the mixed veggies, season with salt and pepper to taste and cook for 5-7 minutes. Once the veggies are ready set them aside for later.
- Add the veggies and shrimp to the pot of rice and stir until well combined. Leave the coconut fried rice to simmer for 2-5 minutes until the rice is soft and fluffy.
Notes
- Shrimp: I prefer to add fresh large shrimp to this dish because they add a burst of seafood flavors. However, you can add frozen shrimp too, just make sure that you allow them to thaw before frying. You can also add medium-sized shrimp too if you don't have any large shrimp to hand.
- Coconut rice: Make sure you keep an eye on the rice as you cook the veggies. Stir it from time to time and add water to prevent burning. Taste the rice too and adjust the seasoning if necessary.
- Vegan Coconut Fried Rice: If you want to make vegan coconut fried rice then skip the shrimp and stick to veggies. You can also swap the shrimp with tofu instead.
Marta
I usually make arroz con coco (coconut rice) and shrimp as two separate dishes, but when I scrolled upon this recipe I knew I had to try it. This coconut fried rice was such a hit with my family that we didn't have any leftovers, which is kind of annoying, but lets me know I need to make it more often.
Crystal
I inhaled this shrimp and rice! And it tasted really good the next day too!
Lilly
I'm loving the tropical flavors of the rice and the seafood mixed together!! It was so easy to prepare too! My family loved it! Thanks for the recipe
Nij
Loved adding the curry and coconut flavors to fried rice. Great recipe and it was easy to make!
Katrina
The coconut rice and shrimp was so good and full of flavor!! Can't wait to make it again!
Kate
Oh my goodness my coconut fried rice turned out delicious, fragrant and the grains were fluffy, just how I like it. I can't wait to make this again!
Robin
I substituted quinoa for the rice and served this for dinner. The coconut added an incredible flavor my entire family loved.
Kaluhi
This was a really delicious, super-flavorful, easy to make dish! My kids really loved it and we shall be making it again and again!
Jessica
I had shrimp and a bag of mixed veggies in my freezer so I made this for dinner last night. It was SO GOOD. Used coconut oil for extra coconut flavor. Sadly, we had no leftovers. Will be making this again!
Tamara
Oh my goodness this was some delicious fried rice! The coconut added such an amazing flavor when it’s paired with the shrimp!
Jazz
This fried rice was a hit for dinner with my family. As in, there were no leftovers! I will be adding it to our regular dinner rotation and make a bit extra so I can have some for lunch the next day! Thank you.
Stephanie
My husband is a shrimp lover, so I found this recipe I knew I had to try it. He loved the coconut flavor in the rice and of course, he loved the shrimp. He gobbled up the shrimp and rice and went back for a second helping. I will definitely be making this for him again.
Ben
I am all for quick and easy dinner, and this fits that perfectly. Was able to whip this up after a busy day of work for the fam and it was a hit.
Britney Brown-Chamberlain
The curry seasoning with the coconut is a game changer! I love love love this recipe!
Bau
will cook this over and over again