Spicy Coconut Risotto with Lime Shrimp
If you like the flavors of pad thai, you'll love this spicy coconut risotto with lime shrimp. It's sweet, spicy, nutty, herby, limey and shrimpy. It's easy to customize the spice level based on your taste buds.
Ingredients
For the Spicy Coconut Risotto:
- 6 cups vegetable stock
- 3 tablespoons unsalted butter
- 1 ½ cups arborio rice
- ⅓ cup shredded unsweetened coconut
- 1 tablespoon fresh ground ginger root
- ¾ cup light coconut milk
- 1 - 2 tablespoons sambal oelek to taste
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground white pepper
- ⅓ cup chopped fresh cilantro
- ⅓ 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
- ¼ cup fresh lime juice
Instructions
- In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
- 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.
- Add 1/2 cup hot stock to rice; 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.
- 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.
- Divide risotto between 4 shallow bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.
Notes
- Flour tortillas – reminsicent of the thin, savory Mandarin pancakes served with moo shu, flour tortillas are a great way to eat sloppy joes. They’re also a trusty serving idea for my Asian pulled pork.
- Lettuce wraps – grab a head of iceberg lettuce or a few small heads of Boston or butter lettuce, and eat this sloppy mixture wrapped in lettuce leaves! I also love lettuce wraps for my red lentil sloppy joes and my best orange chicken recipe.
- Baked potatoes – stuff the sloppy mixture in a big baked potato, like I did for my chicken stuffed potatoes. I can’t figure out how you’d eat this with your hands, so I guess I’ll have to allow you to eat it with a knife and fork (sigh). My husband would be so happy.
Calories: 660kcal, Carbohydrates: 73g, Protein: 31g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 220mg, Sodium: 2457mg, Potassium: 521mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1294IU, Vitamin C: 6mg, Calcium: 90mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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