Coconut Fried Rice with Shrimp
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.
Servings: 6 +
Calories: 1269kcal
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, coconut oil and chicken broth into a medium-sized pot and stir. Then season the mixture with 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.
Nutrition
Serving: 435g | Calories: 1269kcal | Carbohydrates: 80.44g | Protein: 39.89g | Fat: 89.24g | Saturated Fat: 70.313g | Polyunsaturated Fat: 2.733g | Monounsaturated Fat: 10.611g | Trans Fat: 0.021g | Cholesterol: 106mg | Sodium: 857mg | Potassium: 618mg | Fiber: 4g | Sugar: 2.28g | Vitamin A: 218IU | Vitamin C: 27.9mg | Calcium: 50mg | Iron: 3.64mg