Spicy Coconut Risotto with Lime Shrimp

Spicy Coconut Risotto with Lime Shrimp - If you love Pad Thai, you'll love this risotto! | foxeslovelemons.comThis recipe is my way of making up for my childhood years where I didn’t like coconut. Actually, I don’t think ANY kid likes coconut, do they? I now understand it’s charm and adore it, and take advantage of children’s distaste for it. Every year at Halloween, I buy a big bag of Almond Joys “for the trick-or-treaters,” as well as other candy. We pass out candy by holding out the bowl and letting the kids pick which piece they want. Shockingly – at the end of the night, we’re left with a big bowl of Almond Joys. Then I’m forced to eat them. It’s a curse, I tell ya.

Spicy Coconut Risotto with Lime Shrimp - If you love Pad Thai, you'll love this risotto! | foxeslovelemons.com

This coconut risotto satisfies my coconut craving all year around – it is full of coconut flavor from both shredded coconut and coconut milk. The rich color comes from vegetable stock. Omit the shrimp, or substitute tofu and you have a vegetarian bowl of goodness.

Get ready – this risotto is really spicy. Unable to decide between sriracha (which I love) and sambal oelek (which I double love), I just went ahead and put them both in there. Cut back on the sambal for a less spicy dish. With it’s mix of sweet, spicy, nutty, herby, limey and shrimpy, eating this made me think of Pad Thai. Call it Pad Thai Risotto if you’d like, and enjoy! Just be sure to have a glass of ice water on hand for the mouth burn that is about to ensue (hurts so good).


Spicy Coconut Risotto with Lime Shrimp - If you love Pad Thai, you'll love this risotto! | foxeslovelemons.com

Spicy Coconut Risotto with Lime Shrimp

Yield: 4 servings

Ingredients:

For the Spicy Coconut Risotto:

  • 4 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 1 cup arborio rice
  • 1/4 cup shredded unsweetened coconut
  • 2 teaspoons fresh ground ginger root
  • 1/2 cup light coconut milk
  • 2 tablespoons sambal oelek
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup roughly chopped cashews or macadamia nuts
  • Sriracha, to taste

For the Lime Shrimp:

  • 2 tablespoons unsalted butter
  • 1 pound raw 16/20 count peeled and deveined shrimp, patted dry
  • 1/4 cup fresh lime juice

Directions:

  1. In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
  2. In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
  3. Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper.
  4. Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine.
  5. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.

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27 comments

  1. This looks delicious and I can’t wait to try it!

  2. This looks delicious and I can’t wait to try it!

  3. Yum this reminds me of the soup I was addicted to in Thailand, just a risotto version of it. Looks amazing and perfect for the cold chilly weather the southern hemisphere is currently experiencing.

  4. Yum this reminds me of the soup I was addicted to in Thailand, just a risotto version of it. Looks amazing and perfect for the cold chilly weather the southern hemisphere is currently experiencing.

  5. Looks really good, coconut and lime are meant to go together great combination with the shrimp and the risotto. I could eat almond joy’s all day. Love them

  6. Looks really good, coconut and lime are meant to go together great combination with the shrimp and the risotto. I could eat almond joy’s all day. Love them

  7. OMG, love risotto, especially with a little lime in there. Can’t wait to try this bad boy.

    Amy
    http://auraviewarning.com/

  8. OMG, love risotto, especially with a little lime in there. Can’t wait to try this bad boy.

    Amy
    http://auraviewarning.com/

  9. Thanks Brook! It reminded me of a Thai soup as well!

  10. Thanks Suzanne! What about Mounds? With the dark chocolate? Ohhh yeahhh!

  11. Oh yes, can’t forget about mounds!! I love anything with coconut.

  12. “Actually, I don’t think ANY kid likes coconut, do they?”

    I need to introduce you to my 7 yr old daughter. I buy a 12-oz bag of Bob’s Red Mill coconut flakes about once a month…she eats it by the handful!

    I don’t think she’ll be a fan of this recipe (not a shrimp eater), but I can’t wait to make it for the wife and I!

    • Mike, your daughter sounds awesome! My kind of kid, that’s for sure! I also buy the Bob’s Red Mill coconut – it’s the best! I’ve never tried eating it by the handful, but it sounds like a pretty tasty snack 🙂

  13. “Actually, I don’t think ANY kid likes coconut, do they?”

    I need to introduce you to my 7 yr old daughter. I buy a 12-oz bag of Bob’s Red Mill coconut flakes about once a month…she eats it by the handful!

    I don’t think she’ll be a fan of this recipe (not a shrimp eater), but I can’t wait to make it for the wife and I!

  14. Mike, your daughter sounds awesome! My kind of kid, that’s for sure! I also buy the Bob’s Red Mill coconut – it’s the best! I’ve never tried eating it by the handful, but it sounds like a pretty tasty snack 🙂

  15. So good! I just made this for dinner with a few whoops!-I-don’t-have-that adjustments, and it was amazing. One of the better meals that I’ve made in a while. Thanks for the recipe!

  16. So glad you liked it, Missi! And thanks so much for stopping by and telling me about it 🙂

  17. So good! I just made this for dinner with a few whoops!-I-don’t-have-that adjustments, and it was amazing. One of the better meals that I’ve made in a while. Thanks for the recipe!

  18. I made this tonight with my boyfriend and it turned out great. I like adding more flavor so I increased the amount of ginger and pepper. Don’t increase the sambel oelek because it is truly spicy. When you cook up the shrimp add in another 1/2+ cup of the coconut so it turns into coconut shrimp! Also garnished with diced tomato. So good!
    Thanks girl!

  19. This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

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