Fried Coconut Rice with Shrimp

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This delicious fried coconut rice with shrimp is bursting with spicy, salty, sweet and sour flavors. The shrimp are marinated in a mix of soy sauce, garlic, brown sugar, red pepper flakes, cilantro, ginger and lime juice and the rice is fried with with shallot, fresh chili pepper, garlic, ginger and eggs.

fried coconut rice with shrimp

How to make the shrimp:

The secret to delicious shrimp lies in the marinade (in my opinion) and that’s why this recipe starts with mixing together some bold flavors: 1/3 cup soy sauce, 2 minced garlic cloves, 4 teaspoons brown sugar, 1/2 teaspoon crushed red pepper flakes, 1/2 cup finely chopped fresh cilantro, 2 teaspoons freshly grated ginger and 1/4 cup fresh lime juice. This covers all the bases from salty to sweet to sour and to spicy.

how to make fried coconut rice with shrimp step by step

You marinate 3/4 pound shrimp (peeled and cut into 1-inch pieces) in the mix for 30 minutes and that gives you enough time to cook the rice.

how to make fried coconut rice with shrimp step by step

How to make fried coconut rice:

You cook 1 cup jasmine rice like you normally would but you substitute coconut milk for part of the water (use 3/4 cup water and 1/2 cup coconut milk along with 1/4 teaspoon salt). By the end of the cooking period (18 minutes), the rice will have absorbed all the liquid and will taste deliciously coconutty.

how to make fried coconut rice with shrimp step by step

Now you let the rice cool and get out a non-stick frying pan.

how to make fried coconut rice with shrimp step by step

You fry the shrimp in a little bit of vegetable oil until they turn pink, then take them out and set them aside.

how to make fried coconut rice with shrimp step by step

Next you fry the rest of your rice ingredients: 2 small shallots (diced), 2 fresh chili peppers (thinly sliced), 2 garlic cloves (minced or pressed), 2 teaspoons freshly grated ginger and 4 chopped green onions.

how to make fried coconut rice with shrimp step by step

how to make fried coconut rice with shrimp step by step

Add the rice to the mix and cook it until it starts to brown a bit on the edges. That’s your cue to clear a little spot in the center of the pan, pour a little bit of oil in it and add 2 lightly beaten eggs. You let the eggs sit there in the center without stirring until they are just barely set, then mix them into the rice.

how to make fried coconut rice with shrimp step by step

how to make fried coconut rice with shrimp step by step

Now you add the shrimp back in and your lunch is served!

More delicious Asian-inspired recipes:

fried coconut rice with shrimp
Print Recipe
5 from 1 vote

Fried Coconut Rice with Shrimp

This delicious fried coconut rice with shrimp is bursting with spicy, salty, sweet and sour flavors. The shrimp are marinated in a mix of soy sauce, garlic, brown sugar, red pepper flakes, cilantro, ginger and lime juice and the rice is fried with with shallot, fresh chili pepper, garlic, ginger and eggs.
Cook Time30 mins
Marinating Time30 mins
Total Time1 hr
Course: Lunch
Cuisine: Chinese
Keyword: fried coconut rice, shrimp fried coconut rice
Servings: 4
Calories: 560kcal

Ingredients:

For the shrimp:

  • 1/3 cup soy sauce
  • 2 garlic cloves, minced or pressed
  • 4 teaspoons brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup finely chopped cilantro
  • 2 teaspoons freshly grated ginger
  • 1/4 cup lime juice
  • 3/4 pound shrimp, peeled
  • vegetable oil

For the coconut rice:

  • 1 cup jasmine rice
  • 3/4 cup water
  • 1/2 cup coconut milk
  • 1/4 teaspoon salt
  • vegetable oil
  • 2 small shallots, diced
  • 2 chili peppers, sliced (most of the ribs and seeds removed)
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons freshly grated ginger
  • 4 green onions, diced
  • 2 eggs, lightly beaten

Instructions:

For the shrimp:

  • Mix soy sauce, garlic, sugar, red pepper flakes, cilantro, ginger and lime juice together in a bowl.
  • Cut the shrimp into ~1-inch pieces and add to the marinade.
  • Cover and chill in the fridge for 30 minutes.

For the coconut rice:

  • Place rice, water, coconut milk and salt together in a pot and bring to a boil.
  • Cover, turn the heat down to low and simmer the rice for 18 minutes (by the end of that time all the liquid should be absorbed). Turn the heat off, take the lid off and let the rice cool down.
  • Drain the shrimp (discarding the marinade), then heat a little bit of vegetable oil in a nonstick pan and fry the shrimp until cooked through. Transfer to a bowl and set aside.
  • In the same pan, heat more oil and saute the shallots and chili peppers for a few minutes until slightly softened.
  • Add garlic, ginger and green onion and saute until fragrant (about a minute).
  • Add the rice, stir well and fry for a few minutes.
  • Clear a little spot in the middle of the pan and pour a little bit of oil in it, then pour the eggs in it.
  • Let the eggs cook, without stirring, until they are just set, then mix them into the rice.
  • Mix the shrimp back into the mix and serve.

Nutrition

Calories: 560kcal

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fried coconut rice with shrimp

5 comments

  1. Elizabeth says:

    I love all the clear glass in the background of this photograph, Nicole. I’ve been thinking about doing a fried “rice” with cauliflower forever – your photo has inspired me to give a whirl sooner rather than later.

    • Nicole B. says:

      Oooh, fried cauliflower “rice” sounds like a great idea, looking forward to seeing the recipe on Three Beans on a String! :)

    • Nicole B. says:

      I don’t often make fried rice either but it’s actually really good AND quick and easy (not that everything needs to be quick and easy but sometimes it’s nice :)).

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