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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Shrimp and Veggie Stir Fry with Toasted Coconut Rice Cooking View

Oh friends, how I am missing you all! I hate that I have been so out of touch lately and for those missing my updates, I apologize! Things have been exceptionally busy at work and in life but the truth is, every day I am terribly overwhelmed by the sheer volume and magnitude of terrible headlines. At times like these, sharing recipes seems so pointless when so many more important things are going on around us. But alas, we still must eat. We need nourishment to gather our strength so we can regroup and keep fighting the good fight.

Being so maxed out, I’ve been especially drawn to simple and quick meals, and many evenings have been cooking on the fly with no recipe at all. The first time I made this dish was a few weeks ago on one such hectic and tiring day, conceived of solely due to what we had on hand which was a whole lot of veggies and an inexplicable quantity of coconut milk in the pantry. What resulted was an instant family favorite, one that had the kids making nonstop yummy noises (a la Phoebe Buffay) throughout the meal. I’ve made it a few times since, tweaking the recipe slightly each time, until it was ready for you.  I hope you love it as much as we do!

I have so many posts to share with you soon, provided I maintain some available mental energy. I still need to finish posts about our Cali trip last summer (yikes!), I have an excellent Things I’m Loving ready to go, will probably share our experience with the Women’s March, and of course, I’ve got plenty of amazing recipes waiting in the wings. Thanks for sticking with me loves!

Shrimp and Veggie Stir Fry with Toasted Coconut Rice
Yield: about 4-5 servings

Ingredients

For the rice: 

  • ½ cup unsweetened shredded coconut
  • 1½ jasmine or basmati rice (I prefer basmati)
  • 1 (14 oz.) can coconut milk
  • 1¾ cups water
  • 2-4 tbsp. sugar
  • 1½ tsp. kosher salt

For the stir fry: 

  • 1 lb. shrimp, peeled and deveined
  • 1 tsp. cornstarch
  • Salt and pepper
  • 2 tbsp. peanut or canola oil, divided
  • 1 small-medium yellow onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • ½ tsp. red pepper flakes
  • 1 head broccoli, cut into small florets
  • 8 oz. snow peas
  • ¼ cup veggie or chicken broth
  • 1 large carrot, peeled and shredded
  • ¼ cup soy sauce
  • ½ tsp. sesame oil
Cooking View

Directions

  • To make the rice, place the coconut in a medium skillet over medium-low heat. Toast, stirring often, until lightly browned and fragrant, about 4-5 minutes. Remove from the heat, transfer to a bowl and set aside. In a medium saucepan, combine the rice, coconut milk, water, sugar and salt. Bring the mixture to a simmer. Cover, lower the heat to just maintain the simmer, and cook until the liquid is absorbed, about 20 minutes. Fluff with a fork, remove from the heat, and let stand covered for 5 more minutes. Stir in the toasted coconut and serve warm.

  • In a medium bowl, combine the shrimp with the cornstarch and season with salt and pepper. Toss to coat. Let stand 5-10 minutes. In a large deep sauté pan, heat 1 tablespoon of the oil over medium-high heat. Once the oil is shimmering, add the shrimp to the pan in a single layer and cook, turning once, until pink and opaque, about 1 minute per side. Remove from to a plate and set aside.

  • Return the pan to the heat and add the remaining tablespoon of oil. Once heated, add in the onion and red pepper. Sauté until beginning to soften, about 3-5 minutes. Add in the garlic, ginger, and red pepper flakes and cooking, stirring constantly, just until fragrant, 30-60 seconds. Add in the broccoli and snow peas. Add in the broth and briefly stir to deglaze the pan. Cover and let steam 2-3 minutes. (If the liquid evaporates very quickly, you may want to add an additional ¼ cup of broth or water here.) Remove the lid from the pan, stir in the carrot, soy sauce, and cooked shrimp. Cook a minute or two more until everything is warmed through. Serve over the coconut rice.

Source

  • This looks delicious :)

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

  • I hear you on the overwhelmed feeling! I do truly believe that sharing good recipes and continuing to nourish those closest to us will keep us all strong and hopeful, however dark other things may be, so cheers to carrying on as best we can! (And I will look forward to the Things I’m Loving.. post! :-)

  • Callie

    This is exactly the type of recipe I need right now! Also especially excited for the new things i’m loving post..they are my favorite and I feel like it has been forever! Hope that is up soon!

  • Annie

    It has been forever!

  • Paige Cassandra Flamm

    This looks so yummy! And I love how quick and easy it is!

    Paige Flamm
    The Happy Flammily
    http://bit.ly/2jEd6V2

  • Grace

    I am so obsessed with this coconut rice recipe! I’ve made it many times from the cookbook, but cut the sugar back, as you did. I bought her cookbook based on your recommendation and I love it!

  • Tara Sorrell

    Annie, I have been reading this blog for years and rarely comment. But lately, I have felt so much more of a personal connection to you and your posts. Thank you for using this space to not only share great recipes but also to talk about things that are important. I feel the anxiety as well. But like you, I won’t stop fighting the good fihgt.

  • Annie

    Thank you so so much Tara. I really appreciate the words of support. It hasn’t been easy revealing my full self here, but I feel it is vital right now.

  • Angela

    “At times like these, posting recipes seems pointless” I hear what you’re saying, but its more than the delicious recipe. You are posting amazing food and fostering community. Food is the great unifier, I think. Here were are, gathering around the virtual table and we are sharing and carrying each other. Perhaps I’m a wee cliche and cheesy, which definitely doesn’t go with this recipe (haha!), but I mean it.

    With your Phoebe noises, I could think of was the Rachael: What are you going to be making? Phoebe: Um, yummy noises. Duh. Rachael: And Mon, what are you going to be making? And the whole thing cracked me up.

    I’m glad you posted. I hope you are doing much to care for yourself. Team Annie!

  • AT

    Thank you for your honest and down to earth posts. I’ve followed your blog for a long time and have always enjoyed the recipes but now I’ve especially appreciated your honesty in the past few weeks. Its good to know I’m not the only one who has felt so beaten down lately.

  • Melissa Brooker

    Annie I’ve missed you! So glad to see a post!! This is perfect timing for me, I’ve revamped myself a little lately, joined a gym and trying much harder to watch what I eat, this sounds lovely!

    Do you find the coconut rice sweet? I’m not a huge coconut girl, and definitely don’t like the fake sweet coconut taste which is what I always envision when I hear coconut lol!

  • Annie

    Thank you Melissa! Good for you girl! It feels so good to make healthy changes.

    No, I would not call this rice sweet by any stretch. Though I usually use the reduced sugar amount, even with the full amount I wouldn’t call it sweet. It is nothing like the fake sweet coconut flavor you are thinking of! If it had fit more into the post, I would have professed my undying love for this rice. It’s one of my favorite things from Chrissy’s cookbook and it finds its way onto our menu more weeks than not. Give it a try! I bet you’ll like it.

  • Annie

    Thank you so much. It means more than you know.

  • Melissa Brooker

    Awesome thanks Annie! I will give it a try!

  • Annie

    Thank you so much. Your faithful encouragement is so helpful. We will just keep supporting each other!

  • I definitely know what you mean! I feel like I can’t even think straight more with all the insanity I read about. Good food like this (and Remy, of course) are really the only things keeping me sane!

  • Melissa Brooker

    Update! I made the rice tonight! You are so right, it’s amazing! I used the lower sugar amount, I think I’ll even try the original amount next time to see which I like best!

  • Sunny Leigh

    Thank you, Annie, for your integrity and authenticity. You remind me that we are all connected in wonderful and often unexpected ways. All this and delicious recipes, too.

  • gailwerner

    Oh Annie, how I feel you on this. Thank you for keeping up your posts—even if you need a break. I’ll definitely be making this sometime soon. Like you, I’ve been sticking to the simple. My energy keeps being depleted elsewise.

  • Alana

    Thanks for everything you do. It is a trying time, but I’m glad you aren’t standing by without speaking up. This is a little sanctuary for me!

  • Lanette

    This looks amazing. Mouth watering at 7:00 am here. Thank you for being you. I appreciate this blog now more than ever. :)

  • Heidi Schermerhorn

    I’m 2/2 on your recipes being a success this week, man was this good!

  • Jacqui Lom

    I’m a longtime reader who makes so many recipes of yours that my family and friends just ask, “Annie?” when they like something I’ve made. Just wanted to pipe in to add my support and thanks for your bold use of this platform lately – you’re empowering many, including me, to speak out in our own communities (and make some darn good food along the way).

    Made this recipe last night and my husband and kiddos gobbled it up. I love that it uses mostly things we usually have on hand (except the snow peas, but those are a yummy addition to our typical snacking veggies). An awesome addition to our dinner rotation. Thank you!

  • Melissa Anthony Nelson

    Hi Annie! I made this recipe yesterday and it was so delicious!!! I don’t eat shrimp so I just substituted 3 small chicken breasts cut into strips and it worked out well. One of my boys does not like shredded coconut so I left that out. The rice was still very tasty. Thank you so much for sharing your heart and great recipes! I appreciate it. :)

  • Samantha E.

    This sounds delicious!

    I’ll be honest– I use food blogs as a respite from med school stress and political news stress, so on one hand, it’s been a bummer to have your blog be political too. On the other hand, you’re a grown-@$$ woman who can write whatever you want, you do a really good job of it, and I respect your opinions. So while I’ll have to look elsewhere for my breaks from reality, props to you for being true to yourself and what you believe in.

  • Annie

    Thanks Samantha!