Coconut Shrimp Risotto

I’d just like to start by saying I just LOVE this recipe. I adore it. I’ve had it forever, and tweaked and adjusted and polished it over the years, and now it is PERFECT. And so I share it with you!

Now, I know some folks will find this controversial, but my approach to risotto is that you don’t have to stand there stirring it the whole time, adding liquid one tiny bit at a time. You honestly don’t, and this recipe (did I mention it is perfect??) is the living proof. That is one of the great things about this lovely dish – minimal risotto stirring. Here’s another exhilerating fact: instead of the chicken broth that most risottos call for, this one uses coconut milk. That’s right…creamy, scrumptious coconut milk being absorbed into each and every one of those lucky grains of rice. You can taste it already, right?

So, once the rice has cooked in its sweet-smelling coconut bath, you finish it off by adding in some diced shrimp, some chopped tomato and a lacing of red pepper just to give the coconut sweetness a tiny little bite. (Actually, this time I used some of the amazing Penzey’s Spice’s Northwest Fire Seasoning, which I picked up at my recent visit to the awesome Grand Central Market.) Last but not least, right before serving you swirl in about a cup of shredded coconut and once you have dished it out, you scatter a handful of chopped parsley over the top of each serving. The whole thing clocks in at just under 30 minutes to make, and as an extra added bonus your whole kitchen will smell gorgeous and tropical and exotic.

Ahhhhhhhhhhhhhhh. That’s all I have to say about this one, and I think that is what you’ll say once you taste it!!

Coconut Shrimp Risotto
  • 1 tablespoon olive oil
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 1 14 ounce can coconut milk
  • 1 cup diced canned tomato
  • 1 pound raw shrimp, peeled and diced into ½ inch pieces
  • ¼ teaspoon red pepper
  • 1 cup shredded coconut
  • ¼ cup fresh chopped parsley
  1. Heat olive oil in medium pot over medium-high heat. . Add rice and cook, stirring occasionally, about 2 minutes.
  2. Add wine and boil, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring once or twice. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add remaining coconut milk and repeat.
  3. The rice should be almost tender at this point -- if it needs more cooking add another ½ cup of water and cook until absorbed.; Stir in tomato, shrimp and red pepper and cook until shrimp is cooked through, about 2-3 minutes. Stir in shredded coconut. Ladle portions onto plates and scatter parsley over the top of each.


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  1. Nutmeg Nanny says

    This is awesome! I swear I need to try this! I'm in love with coconut shrimp so I just know I will love this recipe. Thank you soooo much for sharing :)

  2. ellen9 says

    just made this; substituted hot Thai red pepper from Kalyustan's, w/dash of smoked red pepper. Thai gave a nice kick, smoked mellowed it a bit.

    super creamy, super easy, super good! I'm a fan :)

  3. Hairspray on Head says

    This was my first Risotto attempt. I'm hooked. So easy and delicious. Thank you for the inspiration!

  4. Anonymous says

    Most risotto recipes call for heating the liquid before adding to rice. Do you heat the coconut milk before adding?

  5. Kate Morgan Jackson says

    I don't heat it, no. Although I think there wouldn't be any disadvantage to heating it if you want to – might even speed up the process.

  6. Kamagra Online says

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  7. Viagra Generika says

    It looks and sounds delicious. Will try it out myself. I love the combination with shrimps and coconut milk.


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