Spicy Shrimp Fried Coconut Rice

This Spicy Shrimp Fried Coconut Rice is a flavorful and aromatic dish that combines the sweetness of coconut flakes with the spiciness of cayenne pepper, all wrapped up in a flavorful and savory package. With succulent shrimp, crunchy vegetables, and a hint of smoked paprika, this recipe is sure to satisfy your taste buds.

Ingredients

• 2 cups uncooked white rice
• 1 cup coconut flakes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups mixed vegetables (such as peas, carrots, corn)
• 1 can diced tomatoes
• 2 green onions, chopped
• Fresh cilantro leaves, chopped (optional)

Instructions

Rinse the rice in a fine mesh strainer and drain well.

Heat the olive oil in a large saucepan over medium-high heat.

Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the minced garlic and grated ginger and cook for another minute, stirring constantly.

Add the shrimp and cook until pink, about 2-3 minutes per side.

Remove the shrimp from the saucepan and set aside.

Add the cumin, smoked paprika, salt, black pepper, and cayenne pepper to the saucepan and cook for 1 minute, stirring constantly.

Add the mixed vegetables and diced tomatoes to the saucepan and cook for 2-3 minutes, stirring occasionally.

Add the coconut flakes to the saucepan and cook, stirring constantly, until fragrant, about 1-2 minutes.

Add 2 cups of water to the saucepan and bring to a boil.

Add the rinsed rice to the saucepan and stir to combine.

Reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.

Fluff the rice with a fork and stir in the cooked shrimp.

Divide the Spicy Shrimp Fried Coconut Rice among four plates and garnish with chopped green onions and chopped cilantro leaves, if desired.

Notes

Use short-grain rice for the best results, as it holds the coconut flakes and seasonings well.

If using frozen mixed vegetables, thaw them first and pat dry with paper towels to remove excess moisture.

For extra spiciness, add more cayenne pepper or use hot sauce to taste.

To toast coconut flakes evenly, stir constantly over medium heat until fragrant.

If shrimp are not pink after 2-3 minutes per side, cook for an additional minute until they’re cooked through.

For leftover rice, refrigerate or freeze for up to 3 days.

Nutrional Value

• Calories: 540
• Total Fat: 24g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 26g