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Coconut Thai Shrimp And Rice


2 (10 oz.) cans chicken broth
1 cup water
1 teaspoon coriander
teaspoon cumin
1 teaspoon salt
teaspoon cayenne pepper
Zest and juice of 2 limes (⅓ cup of juice)
7 cloves minced garlic
1 tablespoon minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
cup flaked coconut
cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
Toasted coconut for garnish (optional)


In a 5 qt slow cooker, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice. Cover and cook on low 3 ½ hours, or until rice is tender.

Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup of water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.

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