Shrimp Coconut Fried Rice Recipe
User Reviews
5
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
4
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Calories
275 kcal
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Course
Main Course
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Cuisine
American
Shrimp Coconut Fried Rice Recipe
Description
The recipe begins by cooking white rice and separately preparing a sauce with soy sauce, ground ginger, and black pepper. Shrimp is cooked quickly in coconut and vegetable or peanut oil, then set aside. Vegetables—red onion and red bell pepper—are sautéed until softened, then combined with coconut flakes and frozen mango cubes to add both texture and sweetness.
The soy sauce mixture is added to the pan, followed by the cooked rice, which is stirred until heated through. Finally, the shrimp is reintegrated just before serving. The ingredients combine to create a fried rice with savory, sweet, and aromatic notes, enhanced by the tropical elements of coconut and mango.
Freshly ground salt and pepper season the dish to taste. Chopped cilantro or parsley adds a fresh herbaceous finish. This recipe works well for a satisfying meal and stores in the refrigerator for a few days; it can also be frozen for longer storage.
Ingredients
- 2 white rice makes 4 cups, Success® Boil-in-Bag
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- ½ teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 tablespoon vegetable oil or peanut oil
- 1 pound Shrimp peeled, deveined, tail off, jumbo
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 red onion diced
- 1 red bell pepper de-seeded and diced
- 2-3 tablespoons coconut flakes optional but recommended, unsweetened
- 1 cup Mango frozen, cubes
- ⅓ cup cilantro or parsley, chopped
Instructions
- Cook the rice according to the instructions in the package, about 8-10 minutes.
- While rice is cooking, cook the other ingredients. Start by whisking together soy sauce, ginger powder, and black pepper in a small bowl; set aside.
- In a large skillet or wok, heat both the coconut oil and vegetable or peanut oil over medium heat. Add shrimp and cook, stirring occasionally, for about 3-4 minutes or just until turning pink; season with salt and pepper to taste and place on a plate or in a bowl using a slotted spoon.
- Add the onion and bell pepper to the skillet, and cook over medium-low to medium heat, stirring often, until vegetables have softened, about 3 minutes. Stir in the coconut flakes and then the cubes of mango and cook, stirring constantly, for about 2 minutes.
- Stir in the reserved soy sauce mixture and let heat for about 1 minute. Then add the rice and cook, stirring constantly, for about 2 minutes or until heated through. Stir in the cooked shrimp and adjust the salt and pepper to taste. Stir in the cilantro/parsley. Serve the shrimp coconut fried rice immediately.
Notes
- Leftovers store in the fridge for up to 3 days.
- The dish can be frozen for up to 2 months without losing quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 286mg | 95% |
| Sodium | 1388mg | 58% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 60mg | 67% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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