Spicy Coconut Risotto with Lime Shrimp
Need a gluten free, fodmap friendly, and pescatarian main course? Spicy Coconut Risotto with Lime Shrimp could be an excellent recipe to try. This recipe serves 4 and costs $4.15 per serving. One serving contains 479 calories, 28g of protein, and 19g of fat. This recipe from Foxes Love Lemons has 620 fans. Head to the store and pick up shrimp, ground pepper, ginger root, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 65%. Spicy Coconut & Lime Grilled Shrimp Scampi, Coconut Shrimp Risotto, and Chili Shrimp and Coconut Risotto are very similar to this recipe.
Servings: 4
Ingredients:
1 cup arborio rice
1/4 cup chopped fresh cilantro
2 teaspoons fresh ground ginger root
1/2 teaspoon ground white pepper
1 teaspoon kosher salt
1/2 cup light coconut milk
1/4 cup fresh lime juice
1/4 cup roughly chopped cashews or macadamia nuts
1 pound raw 16/20 count peeled and deveined shrimp, patted dry
Sriracha, to taste
2 tablespoons unsalted butter
1/4 cup shredded unsweetened coconut
4 cups vegetable stock
2 tablespoons sambal oelek
Equipment:
pot
frying pan
bowl
Cooking instruction summary:
In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered. 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. 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. 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. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.
Step by step:
1. In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered. In large high-sided skillet, heat butter over medium-high heat.
2. 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. Meanwhile, prepare Lime Shrimp
1. Heat butter in large skillet over medium-high heat.
2. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally.
3. Add lime juice; toss to combine. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.
Nutrition Information:
covered percent of daily need
