Coconut-Thai shrimp and rice


  • Prep Time30 mins
  • Total Time30 mins
  • Makes8 to 10 servings
*PLUS Cooking time: 5 minutes, Baking Time: 50 minutes


  • 2 284-mL cans chicken broth

  • 1/2 cup water

  • 1 tsp ground coriander

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 1/4 to 1/2 tsp cayenne pepper

  • lime zest, from 2 limes

  • 1/4 cup lime juice

  • 6 garlic cloves, minced

  • 2 tbsp minced fresh ginger, or 1 tbsp bottled minced ginger

  • 1 onion, chopped

  • 1 sweet red bell pepper, seeded and chopped, or 1 large carrot, julienned

  • 1 1/2 cups uncooked rice, preferably long grain

  • 1/2 cup toasted flaked coconut

  • 1/2 cup raisins

  • 500 g cooked jumbo shrimp, thawed if frozen, peeled and deveined

  • 1 cup julienned snow peas, about 60 g, or 4 green onions, thinly sliced


  • Preheat oven to 350F (180C). Lightly oil an 8-cup (2-L) baking dish or coat with cooking spray. In a large saucepan, combine broth with water, seasonings, lime peel and juice, garlic, ginger, onion and pepper. Bring to a boil. Stir in rice, coconut and raisins. Turn into baking dish.

  • Tightly cover and bake 30 minutes. Then stir in shrimp and snow peas. Cover and continue baking until rice is cooked and shrimp are hot, about 20 to 30 minutes more. Sprinkle with additional toasted coconut and a few green onions, if you like.

Nutrition (per serving)

Calories 219, Protein 13.9g, Carbohydrates 34.2g, Fat 3g, Fibre 1.6g, Sodium 351mg.

The Thai combo of hot, sweet and sour are all combined in this casserole--a perfect party dish.

Chatelaine tip

Spread shredded coconut out on an ungreased cookie sheet and bake in a preheated 350F (180C) oven until lightly browned, about 5 minutes. Stir often and watch carefully.