Coconut Shrimp And Rice Pilaf – a delicious recipe with vegetable oil, brown mustard seeds, onion, salt, ground coriander, ground turmeric. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat oil in a large saucepan over medium-high heat; add mustard seeds, and saute 1 minute or until seeds begin to pop. Add onion and next 4 ingredients, and saute 3 minutes. Add shrimp; saute 2 to 3 minutes or just until they begin to turn pink.
2
Remove shrimp; cover and keep warm. Add rice to the pan, and saute 1 minute. Stir in water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
3
Serve shrimp over rice. Sprinkle with cilantro before serving.
4
Serve Schneider Weisse or Weihenstephan Hefeweizen, traditional German beers that have notes of clove and banana and a moderate acidity to balance the sweet coconut milk.
461
kcal
Calories
18
g
Fat
42
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 teaspoon brown mustard seeds, 1/2 onion, sliced vertically, 1 teaspoon salt, and more.
Yes, Coconut Shrimp And Rice Pilaf falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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