Coconut Shrimp Risotto

Shrimp, coconut, tomato and rice…it’s warm and wonderful coconut shrimp risotto! This easy seafood recipe tastes like supper in the tropics.

Why we love this recipe

I’d just like to start by saying I just LOVE this shrimp risotto recipe. I adore it. I’ve had it forever, and tweaked and adjusted and polished it over the years, and it’s probably my favorite risotto in the entire world.  So I need you to make it as quickly as possible!

Now, I know some folks will find this controversial, but my approach to risotto is that you don’t have to stand there stirring it the whole time, adding liquid one tiny bit at a time.

You honestly don’t, and this recipe (did I mention that I love it??) is the living proof. That is one of the great things about this lovely dish – minimal risotto stirring.

Here’s another exhilarating fact: instead of the chicken broth that most risottos call for, this one uses coconut milk.

That’s right…creamy, scrumptious coconut milk being absorbed into each and every one of those lucky grains of rice and finished off with tender shrimp and some chopped tomato. You can taste it already, right?

The whole thing clocks in at just under 30 minutes to make, and as an extra added bonus your whole kitchen will smell gorgeous and tropical and exotic. 

How to make this recipe 👩🏻‍🍳

Heat some olive oil in a medium pot over medium-high heat. Add the rice and cook, stirring occasionally, about 2 minutes.

Add 1 cup of wine and boil, stirring once or twice, until mixture is just about dry. Add a cup of water and repeat, stirring once or twice. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add the remaining coconut milk and repeat.

The rice should be almost tender at this point — if it needs more cooking add another 1/2 cup of wine or water and cook until it is absorbed. Stir in some chopped tomato, shrimp and red pepper and cook until the shrimp is cooked through, about 2-3 minutes. Stir in some shredded coconut.

Ladle portions onto plates and scatter some parsley over the top of each. Decide that this is your new favorite risotto!

Equipment we used for this recipe 🥣

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Spoons: We love these magnetic spoons.
• Medium Pot: This pot is the perfect size for making this batch of risotto.
• Ladle: Just right for serving up this risotto, or your favorite homemade chicken noodle soup!

Ahhhhhhhhhhhhhhh. That’s all I have to say about this one, and I think that is what you’ll say once you taste it!!

Other risotto recipes we love! ❤️

We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

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Coconut Shrimp Risotto

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Shrimp, coconut, tomato and rice…it’s warm and wonderful coconut shrimp risotto! This easy seafood recipe taste like supper in the tropics.

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

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• 1 tablespoon olive oil
• 1 cup arborio rice
• 1 cup dry white wine
• 1 cup hot water
• 1 14 ounce can coconut milk
• 1 14/5 ounce can diced tomato with their juices
• 1 pound raw shrimp, peeled
• 1/4 teaspoon red pepper
• 1 cup shredded coconut
• 1/4 cup fresh chopped parsley

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Instructions

1. Heat olive oil in medium pot over medium-high heat. Add the rice and cook, stirring occasionally, about 2 minutes.
2. Add 1 cup of wine and boil, stirring once or twice, until mixture is just about dry. Add the cup of water and repeat, stirring once or twice. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add remaining coconut milk and repeat.
3. The rice should be almost tender at this point — if it needs more cooking add another 1/2 cup of wine or water and cook until absorbed. Stir in tomato, shrimp and red pepper and cook until shrimp is cooked through, about 2-3 minutes. Stir in shredded coconut.
4. Ladle portions onto plates and scatter parsley over the top of each. Decide that this is your new favorite risotto!