Nigerian Coconut Shrimp Rice
Dive into the tropical and spicy flavors of Nigerian Coconut Shrimp Rice, a vibrant one-pot dish that’s as comforting as it is exotic. This recipe combines the silky richness of coconut milk with fragrant curry powder, fiery Scotch bonnet pepper, and tender shrimp to create a delightful balance of creamy, spiced, and savory notes. Enhanced by colorful bell peppers, ginger, and thyme, each bite offers a burst of freshness and warmth. Perfectly cooked basmati rice soaks up the luscious coconut-infused broth, while a garnish of grated coconut and green onions adds the perfect finishing touch. Ready in under an hour, this crowd-pleasing dish is ideal for weeknight dinners or special occasions, promising an unforgettable taste of Nigerian cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Shrimp (peeled and deveined)
- 1 can Coconut milk
- 1.5 cups Chicken or vegetable broth
- 0.25 cup Fresh coconut (grated, optional for garnish)
- 1 medium Onion (finely chopped)
- 1 cup Bell peppers (julienned, assorted colors)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Scotch bonnet pepper (finely chopped, adjust to taste)
- 1 teaspoon Curry powder
- 1 teaspoon Thyme (dried)
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Green onions (chopped for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and Scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.
Add the curry powder and dried thyme, stirring well to toast the spices for 1 minute.
Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Add the rinsed rice, salt, and black pepper. Stir well, reduce the heat to low, and cover the pot with a tight-fitting lid. Allow the rice to cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shrimp and a pinch of salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from heat and set aside.
Once the rice is cooked, fluff it with a fork and stir in the cooked shrimp and julienned bell peppers. Cover the pot and let it sit off the heat for 5 minutes to meld the flavors.
Garnish the rice with grated fresh coconut (if using) and chopped green onions before serving.
Serve hot and enjoy your Nigerian Coconut Shrimp Rice!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 50.5 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2738 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
