Coconut Rice with Grilled Shrimp

By Stonyfield

You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too. Regardless of your locale, this version is a sublime accompaniment to grilled shrimp.

Ready In: 1 hr

Level: Easy

Prep: 20 mins

Cook: 40 mins

Yields: 6 Servings


  • 2 T olive oil
  • 1 white onion (diced)
  • 2 red or yellow peppers (diced)
  • 6 cloves garlic
  • 1 t fresh ginger (minced)
  • 2 roma tomatoes (peeled and diced)
  • 1/4 c unsweetened grated coconut
  • 1 3/4 c of basmati rice
  • 3 c of water
  • 1 c Stonyfield Organic Low Fat Vanilla Yogurt
  • 1/2 c chopped parsley
  • Salt and pepper to taste
  • 1 lb shrimp (16-20 count, peeled and deveined)
  • directions

    Step 1

    Soak 6 wooden skewers in water for 20-30 minutes.

    Step 2

    Heat olive oil in a large sauté pan (fitted with a lid) over medium-high heat.

    Step 3

    Add onion and peppers and cook for 5 minutes, until onion is translucent.

    Step 4

    Stir in garlic and ginger and cook until fragrant.

    Step 5

    Add tomatoes and coconut and mix well.

    Step 6

    Cook for another 5 minutes.

    Step 7

    Add rice and stir frequently until lightly browned, about 2 minutes.

    Step 8

    Add water and stir well to combine.

    Step 9

    Bring to a boil and reduce heat to low.

    Step 10

    Cover and let simmer for 15-20 minutes.

    Step 11

    Remove from heat.

    Step 12

    In a small bowl, temper yogurt by adding some of the rice mixture to the yogurt and stirring.

    Step 13

    Continue adding rice mixture gradually and stirring until yogurt is warmed through.

    Step 14

    Mix the entire bowl of yogurt into the rice mixture.

    Step 15

    Add parsley and salt and pepper to taste and fold together to combine.

    Step 16

    Thread about 4 shrimp per skewer, through both the head and tail.

    Step 17

    Grill over medium heat for 1-2 minutes per side.

    Step 18

    Shrimp should be white in the center.

    make it with yogurt instead!