Yield: about 4-5 servings


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
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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

    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.