thepioneerwoman
One-Pot Shrimp and Coconut Rice
Ever since I was a teen, I’ve loved Thai cuisine. I remember going to a missionary theater dinner where I had pad Thai for the first time.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven, heat 1 tablespoon avocado oil over medium heat. Add shrimp and cook until pink on the bottom, about ⏱️ 2 minutes. Flip, add garlic and ginger, and cook until opaque throughout, stirring occasionally, about 2–⏱️ 3 minutes. Season to taste with salt. Remove to a plate.
Garlic, Minced2 cloves
2
Add another tablespoon of avocado oil and the red bell pepper. Cook until tender-crisp, about ⏱️ 2 minutes. Season to taste with salt. Remove to the plate with the shrimp.
Red Bell Pepper, Sliced1
3
Add remaining tablespoon of avocado oil and mushrooms. Season to taste with salt. Sauté until beginning to soften, about ⏱️ 4 minutes.
4
Add coconut milk, water, rice, salt, fish sauce, and maple syrup. Bring to a simmer. Cover, turn heat down to low, and cook until rice is tender, about ⏱️ 20 minutes.
5
Stir in shrimp, bell pepper, cilantro, and lime juice. Taste and adjust seasonings. Garnish with jalapeño and extra cilantro. Serve with extra fish sauce.
Lime, Juiced1
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