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A bowl of Sriracha Shrimp with Coconut Rice
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5 from 1 vote

Sriracha Shrimp with Coconut Rice

Sriracha Shrimp paired with coconut rice is a DELICIOUS combination.  Cooking the rice in coconut milk gives it a slightly sweet taste that's perfect with the spicy shrimp. 
Prep Time15 mins
Cook Time30 mins
Course: entree
Cuisine: Asian
Keyword: coconut milk
Servings: 4
Calories: 487kcal


  • 1 lb shrimp peeled and deveined
  • 1 lime
  • 2-3 tablespoon sriracha sauce
  • 1 cup basmati rice
  • 1 tablespoon butter
  • 1 cup unsweetened coconut milk
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ginger thinly sliced
  • 1 lb asparagus cut into 1 inch pieces


  • Place peeled shrimp in a bowl and squeeze lime juice over them. Add Sriracha and allow to marinate for 15 minutes.
  • Rinse the rice with water. Add butter to a medium pot and saute the rice over medium heat until it is glossy, about 3 minutes. Add coconut milk to rice, if the coconut milk has separated, whisk it until smooth before adding. Add 3/4 cup water and a pinch of salt to the rice mixture. Bring to a boil, cover and turn down the heat. Cook for 20 minutes. Remove from the heat and let it sit for 10 minutes before removing the lid.
  • While the rice is cooking, add a little vegetable oil to a large pan and saute the onions, garlic and ginger until the onions are translucent, about 5 minutes. Add the asparagus and cook for a couple of minutes. Add shrimp along with the marinade and cook over high heat until the shrimp are no longer translucent, about 2-3 minutes depending on the size.
  • Serve shrimp over rice.


Calories: 487kcal | Carbohydrates: 50g | Protein: 31g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 293mg | Sodium: 1093mg | Potassium: 597mg | Fiber: 5g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 25mg | Calcium: 229mg | Iron: 6mg