Rice Cooker Coconut Rice Recipe Recipe For Shrimp

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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.

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.

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.

SPICY SHRIMP FRIED COCONUT RICE



Spicy Shrimp Fried Coconut Rice image

Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.

Provided by Colette Trebon

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 3h35m

Yield 8

Number Of Ingredients 20

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

Steps:

  • 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 Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g

RICE COOKER--COCONUT RICE



Rice Cooker--Coconut Rice image

Cobbarannam--spells coconut rice in Telugu (a language of India). My Mom and Nanis (grandmothers) made this for special days like birthdays, anniversaries and even Christmas :) They served it with chicken curry!! Yum!! Whole spices may be used for making the dish but are removed before eating.

Provided by IndoAmerican

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups basmati rice, rinsed in water (use cup provided by manufacturer)
2 (14 ounce) cans coconut milk
water to make it 8 cups liquid
1/8 teaspoon cardamom powder (made from cardamom seeds)
1/8 teaspoon clove powder
1/8 cinnamon
1/8 teaspoon turmeric powder
salt

Steps:

  • Add all these ingredients in your rice cooker.
  • Stir well.
  • Turn your cooker on.
  • When the rice is done, you may have to fold the creamy mixture in the top into the rice very very gently so as not to mush the rice!
  • Enjoy!

Nutrition Facts : Calories 722, Fat 28.1, SaturatedFat 22.4, Sodium 77.8, Carbohydrate 106.9, Fiber 7.4, Sugar 9.6, Protein 13.5

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.

NIGERIAN COCONUT SHRIMP RICE



Nigerian Coconut Shrimp Rice image

Make and share this Nigerian Coconut Shrimp Rice recipe from Food.com.

Provided by Holiday1234

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup rice
2 coconuts (milk from nuts)
1 lb shrimp
salt and pepper
1/2 cup diced tomatoes
1/2 cup shredded carrot

Steps:

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

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