Shrimp, coconut, tomato and rice…it’s warm and wonderful coconut shrimp risotto! This easy seafood recipe tastes like supper in the tropics.
Jump to:
Why we love this recipe
I’d just like to start by saying I just LOVE this shrimp risotto recipe. I adore it. I’ve had it forever, and tweaked and adjusted and polished it over the years, and it’s probably my favorite risotto in the entire world. So I need you to make it as quickly as possible!
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 that I love it??) is the living proof. That is one of the great things about this lovely dish – minimal risotto stirring.
Here’s another exhilarating 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 and finished off with tender shrimp and some chopped tomato. You can taste it already, right? Let’s make it!
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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Spoons: We love these magnetic spoons.
- Medium Pot: This pot is the perfect size for making this batch of risotto.
- Ladle: Just right for serving up this risotto, or your favorite homemade chicken noodle soup!
Ahhhhhhhhhhhhhhh. That’s all I have to say about this one, and I think that is what you’ll say once you taste it!!
Other risotto recipes we love!
We would love your review!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Coconut Shrimp Risotto
Shrimp, coconut, tomato and rice…it’s warm and wonderful coconut shrimp risotto! This easy seafood recipe taste like supper in the tropics.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 cup arborio rice
- 1 cup dry white wine
- 1 cup hot water
- 1 14 ounce can coconut milk
- 1 14/5 ounce can diced tomato
- 1 pound raw shrimp, peeled
- 1/4 teaspoon red pepper
- 1 cup shredded coconut
- 1/4 cup fresh chopped parsley
Instructions
- Heat olive oil in medium pot over medium-high heat. Add the rice and cook, stirring occasionally, about 2 minutes.
- Add 1 cup of wine and boil, stirring once or twice, until mixture is just about dry. Add the cup of 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.
- The rice should be almost tender at this point — if it needs more cooking add another 1/2 cup of wine or 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. Decide that this is your new favorite risotto!
Daisy says
I’ve never tried to make risotto before but this came out perfectly, and even my picky husband wants me to make it again! Thank you!
Daisy! I’m so glad you (and your husband) liked it! :)
Rachel says
I’ve been following you for years . I love making my own ricotta and that mozzarella recipe with the sun dried tomatoes is always in my summer rotation. Congrats on ten years ! Coincidentally, I vacation in Vermont and have gotten MANY chopping , cheese , and gift boards at the store near Dorset . I never know the place was there until your blog ! Gem of a place . This latest recipe will be perfect for school vacation next week. We won’t be going any where tropical , so we will bring the tropics to the kitchen . Thanks for sharing !
Rachel! I’m so glad you like the looks of this sunny little recipe. And isn’t that store (JK Adams) the BEST? It truly is a gem. :)
Kim says
Sweetened or unsweetened coconut?
I use sweetened, but I’m sure unsweetened would be just fine too. :)
Karl Kary says
Looking so Delicious … Yummy..
Shrimp, coconut, tomato and rice…it’s warm and wonderful coconut shrimp risotto!
–
kamagra kaufen
Viagra Generika says
It looks and sounds delicious. Will try it out myself. I love the combination with shrimps and coconut milk.
Anonymous says
can it be made without the tomato? and if you use the tomato do you drain them?
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.
Anonymous says
Most risotto recipes call for heating the liquid before adding to rice. Do you heat the coconut milk before adding?
Kate Morgan Jackson says
You definitely can — use water or chicken broth and it will be just fine.
Nidha says
can i make it without the wine?
Hairspray on Head says
This was my first Risotto attempt. I'm hooked. So easy and delicious. Thank you for the inspiration!
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 :)
SavoringTime in the Kitchen says
I love coconut shrimp and this sounds like an amazing rendition!
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 :)