Best Nigerian Coconut Shrimp Rice Recipes

WEST AFRICAN SHRIMP

West African Shrimp image

My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. -Sharon Scaletta, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 garlic cloves, minced
1 tablespoon grated fresh gingerroot
1 tablespoon olive oil
1 can (28 ounces) petite diced tomatoes, drained
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked rice
Minced fresh cilantro, optional

Steps:

Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil., In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 373 calories, Fat 26g fat (19g saturated fat), Cholesterol 138mg cholesterol, Sodium 763mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.

COCONUT RICE (NIGERIAN STYLE)

Coconut Rice (Nigerian Style) image

I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods

Provided by cookingAshley83

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice (feel free to substitute brown rice if needed)
1 (15 ounce) can coconut milk
1 (29 ounce) can diced tomatoes
4 medium habanero peppers
1 small green pepper (diced)
1 small yellow onion (diced)
1/4 cup vegetable oil
1 teaspoon sea salt
1 teaspoon black pepper

Steps:

Boil the rice in water for about 10-15 minutes (enough were it's not too soft -- because we will be cooking it some more).
Heat the vegetable oil in a cooking pot.
Add the onions and stir with black pepper for one minute.
Add diced tomatoes, habaneros, and coconut milk with the sea salt and cover to cook for about 7 minutes (or when the mixture comes to a boil).
Add the rice and stir and cover for about 7 minutes (or when the rice is almost dry).
Add the green peppers and let simmer until the rice has absorbed all the juices.
Enjoy!
*note feel free to add more salt and pepper to your taste.

Nutrition Facts : Calories 759.4, Fat 32.7, SaturatedFat 19.1, Sodium 637.5, Carbohydrate 112.6, Fiber 4.8, Sugar 66.2, Protein 7.6

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