Shrimp Fried Coconut Rice

This fried rice is off the hook!


We’ve got snow peas, carrots, spring onions, and shrimp, all tossed together with coconut rice. Ohmahgah. I can’t even tell you how badly I wanted to faceplant myself into the pot while this fried. I’m still convinced it would have been the best facial ever. The coconut rice gives off an ethereal scent, and contrasts really well with shrimp and brings a light tropical flair to this meal.


On a side note, am I the only one who’s never tried snow peas until today? Sadly I’m a little ashamed to admit I didn’t like them, but it’s not the last time I’m going to try them in a recipe! Anyone have any great ideas for using snow peas? Because I kinda have a whole bag to use… Oops!

Shrimp Fried Coconut Rice

Serves 2 as a meal, 4 as a side

1lb shrimp
1/4 cup baby carrots, thinly sliced
1 handful of snow peas, rinsed
1 Tablespoon soy sauce
1 Tablespoon Mirin
2 cups coconut basmati rice
1 Tablespoon olive oil
2 spring onions, thinly sliced

In a small bowl, combine soy sauce and Mirin. Add shrimp and toss to coat. Let marinate while you prep the other ingredients. When stir-frying, it’s important to have all your ingredients ready to go ahead of time. Carrots and onions chopped. Peas washed. Line it all up so you just toss and stir your way to glory.


In a heavy bottomed, high-sided pot (or a wok, if you’re fancy!), heat olive oil over high heat until shimmering. Add in carrots and stir for 30 seconds.


Add shrimp and stir to heat through until outside is nearly all pink, about 30-45 seconds. Don’t worry about them not being completely pink right now – we have more cooking to do!


Add in snow peas and stir for 30 seconds. Then add in rice. Toss and stir vigorously for about 2 minutes to combine and heat through evenly.


Remove from heat, toss in spring onions, and plate!


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