COCONUT RISOTTO WITH CHILI-LIME SHRIMP
If you enjoy pad thai flavors, you'll enjoy this spicy coconut risotto with lime shrimp. It's sweet, spicy, nutty, herby, limey, and shrimpy all at the same time. It's simple to adjust the spice level to suit your preferences.Vegan-cream-cheese-puffs.
But I've come to appreciate and love coconut. At least once a month, we have coconut shrimp with a creamy sauce, and frozen chocolate bananas with coconut flakes are one of my favorite summer treats.
I now take advantage of children's dislike of coconut as an adult. Every year for Halloween, I buy a large bag of Almond Joys or Mounds bars, as well as other candy, "for the trick-or-treaters," (wink wink nudge nudge).Baked-cream-cheese-wontons.
We distributed the sweets by setting out a bowl and letting the children choose the pieces they wanted. Surprisingly, we end up with a large plate of Almond Joys at the end of the night. Then I have to eat them.This Shrimp Coconut Lime Risotto is my way of overcoming my childhood aversion to coconut. This is a fun little cooking activity that's great for Sunday lunch, just like my Mushroom Kale Risotto and Goat Cheese Risotto.
This coconut risotto recipe contains two types of coconut.I incorporated coconut into this coconut risotto dish two ways to make up for lost time on coconut after hating it as a kid.When the rice is fried, unsweetened shredded coconut is first added, which browns both the coconut and the rice slightly and gives it a nutty flavor.Coconut Milk is a dairy-free option that adds richness and a subtle sweetness to dishes, which is why it's a hidden ingredient in my curried potato soup and vegan lentil curry.To flavor this coconut milk risotto, I add the sweet coconut milk after the rice is cooked.This is the canned coconut milk you would find in an Asian grocery store (not the refrigerated coconut milk, which is more of a drinkable substitute for cow's milk).Healthy-butternut-squash-and-turkey.
Light Coconut Milk is more than enough, in my opinion, to make this dish creamy without adding a lot of calories, but if you prefer traditional full-fat coconut milk, give it a go.This risotto is very spicy! However, you can customize it to your liking.This coconut risotto recipe is extremely spicy, so prepare your taste buds.I couldn't decide between Sriracha and Sambal Oelek so I added both.Finally, Sambal Oelek is known as an all-purpose hot sauce. It's a key ingredient in Asian noodle salads, as well as the won tans in my shrimp won tan soup.And sriracha is a fridge staple and the workhorse of my kitchen, found in everything from orange ginger chicken to buttermilk chicken marinade.So I decided to mix the sambal oelek directly into the coconut milk risotto and then top it off with sriracha.To tone down the heat, you can reduce the amount of one of the sauces or omit one of the hot sauces altogether.
One easy way to figure out what spice level you like is by stirring the sambal oelek into this spicy risotto gradually (perhaps by the teaspoon), and tasting after each addition until it reaches your desired spice level.
What could be better than lime shrimp cooked in butter?
If you’ve ever tried beurre blanc shrimp, you know that shrimp + butter is a match made in heaven.
On it’s own, shrimp is super flavorful (especially in seafood pasta salad), but incredibly low in fat. So, cooking it in a little bit of butter can really take it to next level as far as even more flavor and succulence to add on top of this spicy risotto.
Be sure to cook the shrimp until they are just cooked through (opaque throughout). If you have an instant read thermometer, they’re done when they reach 145 degrees F!
This risotto with coconut milk can be made vegetarian or vegan.
I've personally experienced how a vegan cuisine like lentil ragu, lentil pasta sauce, or pan-fried cauliflower steaks can be just as filling as a meat or seafood-based meal.
Simply leave out the lime shrimp or replace it with tofu to make this coconut risotto vegetarian.
Remove the lime shrimp and replace the butter with olive or coconut oil to make this coconut milk risotto vegan.
COCONUT RISOTTO WITH CHILI-LIME SHRIMP RECIPE
SHRIMP RECIPE INGREDIENTS
3 to 4 cups chicken stock
1 13.5 oz. would light coconut have the option to deplete
1 cup arborio rice
1 solution yellow onion, finely diced
1 1/2 tablespoons olive oil (segregated)
1/2 cup rice wine (optional)
salt to taste
2 tablespoons margarine, in taps
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai bean stew sauce
juice of one lime
1 tablespoon corn starch
SHRIMP RECIPE INSTRUCTIONS
In medium pot, heat chicken stock and coconut milk until bubbly, then, reduce to low and keep on stewing. Heat 1 tablespoon olive oil in tremendous skillet or dutch oven on medium hotness. Sauté onion until clear.
Add arborio rice and toast, mixing ceaselessly, around three minutes or till gently carmelized. Add rice wine, or 1 spoon of liquid. Blend rice ceaselessly until it ingests most of liquid. Keep, adding each ladleful thusly, blending persistently, until the rice is the best delicacy. Add salt to taste. Take out from heat. Blend in spread until condensed.
For shrimp sauce:
Put frozen shrimp in skillet and hotness on medium until warm. Channel. Return skillet to medium hotness burner, add 1/2 tablespoon olive oil and shrimp, and saute quickly. Blend in stew sauce and lime juice, close by any abundance stock and coconut milk, saving with respect to a quarter cup. Blend cornstarch into this stock, and blend into shrimp sauce.Serve shrimp sauce spooned over risotto.The coconut shrimp recipe is ready to serve...!
