I’ve always been a fan of shrimp, and I love incorporating it into all kinds of different meals. Coconut and lime complement shrimp so well, and this dish is full of interesting flavors. I like to cook with Ralston Family Farms Jasmine Rice when I make this recipe to get that nice, fluffy texture.

Thanks to our friends at Ralston Family Farms for this recipe!


Coconut Rice

  • 2 cups jasmine rice
  • 1 cup coconut cream
  • 1 1/2 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 2 cups water


  • 1 large onion
  • 1 fresh red chilies
  • 2 cloves of garlic
  • 1 3 cm piece of ginger
  • 1/2 stalk of lemongrass
  • 1 pound peeled shrimp
  • 8 ounces sugar snap peas or green beans
  • 4 ounces peas
  • 2 ounces coconut cream
  • 1/2 cup vegetable stock
  • 1 lime


  1. Peel the onion and finely slice along with the chilies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
  2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chili, ginger, lemongrass over a medium heat for 4 to 5 minutes, until soft but not colored.
  3. Add the shrimp, vegetables, coconut cream and vegetable stock to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the shrimp is cooked through and the vegetables are tender.
  4. Take the pan off the heat and add a squeeze of lime juice to taste. Serve with coconut rice.