Coconut Milk Rice and Shrimp skewers

Hello Hello,

For it Wednesday and I am proud to share not 1 but 2 little recipes for a full meal. A delicious coconut rice and shrimp skewers. Did you know that rice is the first eaten cereal in the world and provides 20% of the body energy requirements? Rice helps with the consumption of saturated fat et provides a better absorption of nutrients. Another key precision is that the more firm the rice is, the longer it is for your organism to digest it.

Coconut rice is a popular dish in South East Asia, South America, Caribbean and East Africa.. In Indonesia, the coconut rice is cooked with ginger, fenugrec seeds et lemongrass leaves. I decided to make it simple with Coconut Milk. For 1 bowl of uncooked rice you will need twice the bowl in liquid to cook it. Therefore I decided not to use metric unit for the rice.

Coconut Milk Rice and Shrimp skewers

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Keyword: coconut, rice
Cost: $$


  • 1 bowl rice washed
  • 1 1/2 bowl coconut milk
  • 1/2 bowl water
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 20 shrimps
  • 2 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp cumin
  • 1 tbsp garlic powder or fresh
  • 1 tsp salt
  • 4 tbsp olive oil
  • skewers


  • Put coconut milk, water, salt, oil in a saucepan and bring it to boil on medium heat.
  • Put rice in saucepan and mix
  • After few minutes, reduce the heat when all visible liquid are gone.
  • Stir and let it cook for 15 minutes at low heat. Your rice should be soft and sticky.
  • Now time to cook the shrimp.
  • Mix the shrimps with all the seasonings.
  • Put the shrimps on the skewers et fry for 4 minutes on each side into a pan with the olive oil.


To make your dish look nice, you can sprinkle paprika on your plate with a sieve  before serving!

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