Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Coconut Rice Bowls with Shrimp and Vegetables

Servings: 2

This is straight-up Southeast Asian comfort food. Coconut-kissed rice is topped with briny shrimp, earthy mushrooms, and bright, snappy snow peas.


  • 1 cup jasmine rice, rinsed
  • 2 5.4-oz. cans unsweetened coconut cream
  • Fine sea salt
  • 2/3 cup vegetable broth
  • Juice of 1 lime (about 2 Tbs.)
  • 2 tsp. fish sauce
  • 2 tsp. soy sauce
  • 1 tsp. cornstarch
  • 2 Tbs. olive oil
  • 3-1/2 oz. shiitake mushrooms, trimmed and sliced
  • 1 lb. large shrimp (31 to 35 per lb.), peeled and deveined, tails removed
  • 6 oz. snow peas, trimmed
  • 2 tsp. minced fresh ginger
  • 1 scallion, thinly sliced and soaked in ice water, for garnish

Nutritional Information

  • Calories (kcal) : 1220
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 285
  • Sodium (mg): 3070
  • Carbohydrates (g): 170
  • Fiber (g): 6
  • Sugar (g): 84
  • Protein (g): 43


  • Combine the rice, coconut cream, 1/2 tsp. salt, and 1/2 cup water, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Let the rice rest off the heat for 10 minutes.
  • Meanwhile, in a small bowl, whisk the broth, lime juice, fish sauce, soy sauce, and cornstarch; set aside.
  • Heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until starting to brown, 3 to 5 minutes. Toss the mushrooms, and cook until their liquid has been released and they’re golden-brown, about 5 minutes. Season with 1/8 tsp. salt, and transfer to a plate.
  • Heat the remaining 1 Tbs. oil in the skillet over medium-high heat, and add the shrimp, snow peas, and ginger. Cook until the shrimp are bright pink and the snow peas are crisp-tender, about 1 minute. Quickly whisk the broth mixture, and add to the skillet. Cook until the shrimp are opaque and the sauce has thickened slightly, about 2 minutes. Stir in the mushrooms. Fluff the rice with a fork, and divide between two bowls. Top each with a portion of the shrimp and vegetables. Sprinkle with the scallion and serve.


Rate or Review

Reviews (1 review)

  • carlosnsd | 10/28/2019

    Very tasty, specially with fresh large shrimp. All the flavors meld really nicely, with nothing overpowering. Sadly no leftovers!!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.