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  • Writer's pictureEmily Tillmann

Crispy Coconut Rice and Shrimp

Made, written, and photographed by the creators of the Point

We're loving this whole "summer dinner during winter" vibe. What tastes more like a tropical beach than lime and coconut?

This dish is a little time consuming, but it comes together in under 30 minutes if you plan ahead and make your rice the day before. This is also one of those great leftover meals - as long as you show some restraint and don't eat it all at once!

If shrimp's not your thing, you could definitely sub with some chicken breast cut into 1 inch chunks.


Crispy Coconut Rice and Shrimp

Serves 4 | Total Time: 60 minutes


  • 2 cups Basmati rice, can sub with long grain white rice or jasmine rice

  • 1 - 13.5 oz can coconut milk

  • 1 1/2 cup water

  • 1 1/2 tablespoon sugar

  • 1 1/2 teaspoon salt

  • 4 tablespoons vegetable oil, plus more if needed

  • 1/2 cup green onions, sliced

  • 1 pound large shrimp, shell removed and deveined

  • 1 garlic clove, minced

  • salt and pepper

  • juice of 1/2 lime

  • extra green onions to top

  • cilantro to top

  • hot sauce of your choice to top


Optional Day Before Prep

1. Begin by getting a large skillet, with a lid. Add in your 2 cups rice, 1 can coconut milk, 1 1/2 cup water, 1 1/2 tablespoons sugar, and 1 1/2 teaspoon salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook (with the cover on) for 20 minutes.

Use a cast iron skillet or pot if you have it available. If not, a large regular skillet will work! You can peek in while it is heating to see if it is boiling yet, but you'll also be able to hear it start to go crazy!

2. Remove from heat and let stand, covered for another 15 minutes. Then, fluff with a fork or spatula. Spread out into a 9x13 pan to cool slightly.

We decided to throw ours outside for a few minutes for a faster cool down. This is the time when you can refrigerate the rice the day before for a faster recipe!

Night Of Cooking

3. Using the same skillet, heat 3 tablespoons of oil over medium-high heat. Once it begins to sizzle when you throw a grain of rice in, you know it is ready.

4. Mix your 1/2 cup green onions with your cooled rice. Flip into your hot skillet and spread into an even layer. Without stirring, let it sit for about 5 minutes. Test its crispiness by using a spatula to flip up one section. If the bottoms are getting browned, go ahead and flip the rest of your rice and repeat until it is evenly crispy.

If your rice begins to stick to the bottom of the pan, clear a small space to add more oil. Once it is hot, mix it in with the rice and continue to cook.

5. While your rice cooks, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Once hot, add 1 minced garlic clove and cook for 1 to 2 minutes, or until aromatic.

6. Toss your shrimp in your pan and sprinkle with salt and pepper. Cook your shrimp until it is opaque and slightly browned on the outside.

7. Once your rice is crisped up, add in the juice of 1/2 a lime. Stir to combine.

You could also add in some zest if you'd like a stronger lime flavor.

8. Remove from heat and serve with your shrimp, additional green onions, optional cilantro, and optional hot sauce!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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