Coconut and shrimp rice bowl

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15 min


7 cups (1.75 L), for 7 servings

* PLUS Cooking time: 27 minutes, Standing Time: 5 minutes


  • 500 g uncooked shrimp , peeled
  • pinches of salt
  • pinches of pepper
  • vegetable oil
  • 2 stalks celery
  • 2 carrots , peeled
  • 1 onion
  • 398-mL can unsweetened coconut milk
  • 3/4 cup water
  • 1 cup uncooked long-grain white rice
  • 1 tsp salt
  • 1 tsp ground cumin , cardamom or hot-red-chili-flakes
  • 1 1/2 cups frozen peas


  • If using frozen shrimp, don’t thaw. Place in a sieve. Rinse with cold running water until ice crystals melt. Drain well. Pat dry. Sprinkle with salt and pepper. Lightly coat a large saucepan with oil. Set over medium-high heat. When hot, add shrimp. Stir often until shrimp are bright pink, 3 to 4 minutes.
  • Meanwhile, thinly slice celery. Cut carrots in half lengthwise. Thinly slice each half. Finely chop onion. When shrimp are cooked, remove to a plate. Cover to keep warm. Reduce heat to medium. Add oil to pan, if needed. Add celery, carrots and onion. Stir often until onion starts to soften, 4 minutes. Stir in coconut milk, water, rice, salt and cumin. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until most of liquid is absorbed, 15 minutes. Then add peas and cook, covered, 5 minutes. Then stir in shrimp and remove from heat. Let stand, covered, 5 minutes. Spoon into bowls.

Nutrition (per serving)

  • Calories
  • 224,
  • Protein
  • 14 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 4.1 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 468 mg.

While longing for warmer days, take some comfort in a hearty rice bowl dinner that’s creamy like risotto, but uses ordinary rice and doesn’t require a lot of stirring.