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Thai Coconut Shrimp Risotto

Submitted by: | Source: me

Thai Coconut Shrimp Risotto
2013-02-14 Other
5 1

My no cheese risotto is easy to make and fool-proof. Who doesn't love Thai flavors and shrimp blended in creamy rice with the crunch of coconut on top. So fresh, satisfying and flavorful.

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 1 hour


3½ cups Chicken Broth
2 Tbsp Butter
1 cup Chopped Onion
2 Shallots, peeled, diced
1 lb Medium Uncooked Shrimp, shell and tail removed
1½ cups Arborio Rice
1× 9-oz box Frozen Snap Peas, thawed
½ cup Coconut Milk
1 Tbsp Fish Sauce
1 Tbsp Asian Chili Garlic Sauce
1 Tbsp Honey
2 Tbsp Fresh Lime Juice
2 Tbsp Coconut Flakes, unsweetened
Fresh Cilantro


In a medium saucepan heat the broth to very warm. Keep warm.

In a large, heavy-based saucepan, melt the butter over medium heat. Add the onion, shallots and shrimp and cook until the shrimp is pink. Remove the shrimp to a bowl. Add the rice and cook until rice is warmed through. Add the broth, one-half cup at a time, stirring often. As the broth is fully absorbed add the next half-cup of broth until rice is tooth-tender. When the rice has absorbed all the broth, stir in the snap peas, coconut milk, fish sauce, chili-garlic sauce, honey and lime juice and heat until just simmering. Stir in the shrimp and remove from heat.

Serve sprinkled with coconut and fresh coriander.

Helpful Tips:

You can sub in any of your favorite vegetables, such as broccoli, bean sprouts or string beans.