Spicy Coconut Risotto With Lime Shrimp Recipe

Name: Spicy Coconut Risotto With Lime Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Coconut Risotto; 4 cups vegetable stock; 2 tablespoons unsalted butter; 1 cup arborio rice; 1/4 cup shredded unsweetened coconut; 2 teaspoons fresh ground ginger root; 1/2 cup light coconut milk; 2 tablespoons sambal oelek; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 1/4 cup chopped fresh cilantro; 1/4 cup roughly chopped cashews or macadamia nuts; Sriracha, to taste; Lime Shrimp; 2 tablespoons unsalted butter; 1 pound raw 16/20 count peeled and deveined shrimp, patted dry; 1/4 cup fresh lime juice

Servings: persons

Spicy Coconut Risotto
4 cups vegetable stock
2 tablespoons unsalted butter
1 cup arborio rice
1/4 cup shredded unsweetened coconut
2 teaspoons fresh ground ginger root
1/2 cup light coconut milk
2 tablespoons sambal oelek
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 cup chopped fresh cilantro
1/4 cup roughly chopped cashews or macadamia nuts
Sriracha, to taste
Lime Shrimp
2 tablespoons unsalted butter
1 pound raw 16/20 count peeled and deveined shrimp, patted dry
1/4 cup fresh lime juice

1
In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
2
In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
3
Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper.
4
Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine.
5
Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and Sriracha.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Spicy Coconut Risotto, 4 cups vegetable stock, 2 tablespoons unsalted butter, 1 cup arborio rice, and more.

Yes, Spicy Coconut Risotto With Lime Shrimp 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.

Spicy Coconut Risotto With Lime Shrimp

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