Nigerian Coconut Shrimp Rice

  • Prep Time: 0 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “Don’t have two coconuts? Use a can of coconut milk with water to make 2-1/2 cups.”

    Ingredients

  • 1cuprice
  • 2coconuts( milk from nuts)
  • 1lbshrimp
  • salt and pepper
  • 1/2 cupdiced tomato
  • 1/2 cupshredded carrot

    • Directions

  • Cook rice with coconut milk instead of water.
  • Add the shrimp, salt, and pepper.
  • At the last minute add the tomatoes and carrots.

    • Reviews

  • “Wow what a great meal, we had. I used collosal shrimp in this dish and wasn’t sorry. The rice was incredible, just a little creamy. I really enjoyed the addition of carrot and tomato to the dish. The most predominent flavor is the coconut. I must admit that I used lite coconut milk, it worked great in this dish and didn’t affect the flavor at all. Thanks for sharing this recipe, I will be making this again. Made for the Pool Party 2010 in the Diabetes Forum.”

  • “Coconut rice and shrimp? That is simply genius!”

  • “This is really good. Be sure that it’s really dry meaning that its consistency shouldn’t be like a rissotto. Traditionally, it should not be runny but the rice should absorb all the liquid. My kids don’t like shrimp so I use pre-cooked groundbeef or chunks of chicken breasts! Yummy!”

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