This version of coconut rice is a sublime accompaniment to grilled shrimp.

Coconut Rice with Grilled Shrimp

This version of coconut rice is a sublime accompaniment to grilled shrimp.

Ready In: 1 hour

Level: Easy

Prep: 20 minutes

Cook: 40 minutes

Yields: 6 Servings


  • 2 Tbsp olive oil
  • 1 white onion (diced)
  • 2 red or yellow peppers (diced)
  • 6 cloves garlic
  • 1 tsp 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 Smooth & Creamy Plain
  • 1/2 c chopped parsley
  • Salt and pepper to taste
  • 1 lb shrimp (16-20 count, peeled and deveined)


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.