Chili Shrimp and Coconut Risotto

Chili Shrimp and Coconut Risotto
Photo by James Baigrie


  • 1 teaspoon kosher salt
  • 1 14-ounce can coconut milk
  • 1 scallion, thinly sliced
  • 1 tablespoon fresh lime juice
  • Fresh basil leaved, for garnish
  • 1 cup bean sprouts
  • 1 pound large shrimp, shelled and deveined
  • + 4 more ingredients
    • 2 cloves garlic, minced
    • 2 tablespoons chili paste
    • 4 cups cooked jasmine rice
    • 2 tablespoons olive oil

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring o...

View full recipe at My Recipes


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