South Seas Shrimp with Coconut Rice

Serves 4
1 Member Rating
mMMm -- sautéed shrimp with onion, garlic and zippy fresh ginger and just the right touch of red curry ... served over jasmine rice simmered in coconut water ... with fresh baby spinach tossed in.

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  • Jasmine Rice
    Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.


2 3/4 cups coconut water, divided
1 1/2 cups Mahatma® Jasmine Rice
1 tsp salt, divided
1 Tbsp olive oil
2 each garlic cloves, chopped
1/2 cup onion, chopped
1 Tbsp fresh ginger root, grated
1 lb shrimp, peeled and deveined
1 Tbsp red curry paste
2 Tbsps dark rum, optional
1 Tbsp lime juice
2 cups fresh baby spinach leaves, packed

Cooking Directions

In a medium saucepan bring 2 ¼ cups coconut water to a boil.  Stir in rice and ½ teaspoon salt.  Reduce heat to low and simmer 15 minutes. 

Meanwhile, heat oil in a medium skillet over medium heat.  Add garlic, onion and ginger and sauté 2 minutes.  Add shrimp and remaining salt and sauté 5 minutes.  Add remaining ½ cup coconut water, curry paste and rum.  Stir to blend.  Reduce heat to low and simmer 5 minutes.  Remove from heat and keep warm. 

When rice is ready, fold in lime juice and spinach until spinach wilts.  Serve with shrimp and sauce.

Comments & Reviews

suzyqr - 5/13/2014 8:48:21 AM
Wow this was great and easy to make too. Everyone loved it, I will definitely make it again. It contrasted a little sweet with a little spice perfectly like authentic Thai food.