Coconut Thai Shrimp And Rice Crock Pot Recipes

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THAI SHRIMP AND RICE



Thai Shrimp and Rice image

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 18

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked converted rice
1 large carrot, shredded
1 medium onion, chopped
1/2 cup each chopped green and sweet red pepper
1/2 cup water
1/2 cup coconut milk
1/3 cup lime juice
1/4 cup sweetened shredded coconut
1/4 cup each raisins and golden raisins
8 garlic cloves, minced
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1 teaspoon each ground coriander and cumin
1/2 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1/2 cup fresh snow peas, cut into thin strips

Steps:

  • In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.

EASY THAI COCONUT SHRIMP AND RICE



Easy Thai Coconut Shrimp and Rice image

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.

Provided by gourmetmomma

Categories     Curries

Time 4h30m

Yield 2-4 serving(s)

Number Of Ingredients 19

1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

Steps:

  • A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
  • Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
  • In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
  • Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
  • Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
  • Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
  • Rice:.
  • In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
  • Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

COCONUT THAI SHRIMP AND RICE (CROCK POT)



Coconut Thai Shrimp and Rice (Crock Pot) image

This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.

Provided by Bev I Am

Categories     Coconut

Time 29m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 (14 1/2 ounce) cans chicken broth
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2-3/4 teaspoon cayenne, to taste
2 limes, juice and zest of, grated (1/3 cup lime juice)
7 garlic cloves, minced
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/2 cup flaked coconut (to taste)
1/2 cup golden raisin
2 cups converted white rice
1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
2 ounces snow peas, cut into thin strips
toasted coconut, for garnish

Steps:

  • Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
  • Stir in onion, bell pepper, carrot, coconut, raisins and rice.
  • Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
  • Stir in the shrimp and snow peas.
  • Cover and cook another 30 minutes.
  • Serve garnished with toasted coconut.

SHRIMP WITH COCONUT RICE



Shrimp with Coconut Rice image

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1 cup uncooked long grain rice
3 tablespoons butter, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/8 teaspoon pepper
3 green onions, chopped
Lime wedges

Steps:

  • Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

COCONUT RICE WITH SHRIMP AND CORN



Coconut Rice With Shrimp and Corn image

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Provided by Samantha Seneviratne

Categories     dinner, seafood

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 small yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

Steps:

  • In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
  • Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  • Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  • Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

THAI COCONUT CURRY WITH SHRIMP



Thai Coconut Curry with Shrimp image

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

Provided by ash77

Time 55m

Yield 4

Number Of Ingredients 18

1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
  • Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
  • Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g

SLOW-COOKER THAI CHICKEN AND SHRIMP



Slow-Cooker Thai Chicken and Shrimp image

There's something to please everyone in a delightful dish loaded with chicken, shrimp, rice, vegetables and fantastic flavor!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h25m

Yield 6

Number Of Ingredients 12

1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1 can (14 ounces) coconut milk (not cream of coconut)
1 package (3.5 ounces) Thai peanut sauce mix (2 envelopes)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped ( 1/2 cup)
3 cups water
3 cups uncooked instant rice
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed
1 cup frozen sweet peas (from 1-pound bag)
1 tablespoon cornstarch
1/3 cup chopped peanuts, if desired
3 tablespoons chopped fresh cilantro, if desired

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
  • Cover and cook on low heat setting 8 to 10 hours.
  • About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
  • Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.

Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 145 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg

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