This post may contain affiliate links. Please read my disclosure.
This Brazilian style coconut milk shrimp risotto is deliciously creamy, served with large plump, juicy shrimp and drizzled with fresh homemade chimichirri sauce. With salty Parmesan cheese and creamy coconut milk, this risotto is comfort food at it’s best!
Risotto is the best guys. And once I discovered using coconut milk to make it, I’m not sure I can ever go back! The coconut milk adds a deliciously creamy texture, with just a hint of the coconut milk flavor that is just divine. I like to add some fresh chopped mango for that extra oomph of sweetness, but you can omit this if you want (why would you want to??).
And I have just become a huge fan of these frozen 16/20 shrimp I buy at Vons. They are so juicy and plump and delicious (and big – they’re so big. Who says size doesn’t matter?). I love them so much. If you have a Vons near you, you should totally check them out – they are raw, peeled and de-veined, with the tails still on.
Anyways, this coconut milk shrimp risotto is absolutely necessary in your life. Especially with chillier weather coming soon. It’s perfect to curl up with a bowl of this stuff and eat until you’re happy.
Which shouldn’t take very long because this shrimp risotto is AMAZING!
Mostly easy to find, you can also buy the ingredients for this shrimp risotto through the below Amazon link (affiliate links – I earn a small commission to help pay for the cost of the time and energy it takes me to create this stuff!)
What kind of rice is used to make risotto?
Arborio rice is typically used to make risotto. It is a short grained white rice that has a higher starch content than other types of short grained rice. This higher starch content is what gives risotto it’s creamy texture.
What is the taste of coconut milk?
Coconut milk has a very mildy sweet, nutty flavor. It’s not sweet like the coconut in candies and cookies, but just has a hint of sweetness. It has a smooth, creamy texture which is just amazing for cooking.
What does red palm oil taste like?
Red palm oil, or dende oil, tastes like a strong olive oil. It has a red/orange color and adds a wonderful flavor to dishes. I love to drizzle a little over the top of dishes in place of olive oil. And apparently, there are many health benefits associated with it.
What is a substitute for red palm oil?
If you can’t seem to get your hands on the red palm oil, you can substitute olive oil.
**While the chimichurri is technically optional, I highly recommend it. It only takes 5 minutes to make and tastes amazing on so many things. Get the recipe for 5 Minute Chimichurri Sauce HERE**
How to Make Coconut Milk Shrimp Risotto
To get the creaminess of risotto, it must be cooked slowly letting each 1/2 cup of liquid fully absorb before adding the next. The key to risotto is this cooking strategy. Similar to pasta, risotto is cooked al dente (slightly underdone with a bite).
Does it take more time? Yes. Is it totally 120% worth it? YES. I’m super lazy, and I don’t even mind doing this guys. And it’s not hard, just takes a little bit of time. We’re talking 20-25 minutes here.
How do you make a risotto?
**See step by step photo instructions below**
I use a dutch oven to make risotto. Heat the dende oil (or olive oil if you’re substituting) over medium heat. Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque. Add the white wine and stir continuously until the the liquid has been absorbed.
Then you want to add the next 1 1/2 cups of chicken broth, just half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
After you’ve incorporated the 1 1/2 cups of chicken broth, add the coconut milk and stir until fully absorbed. **NOTE the rice will take on a very creamy texture at this point**
Then add the remaining chicken broth, 1/2 cup at a time, letting each half cup fully absorb before adding the next.
**While you’re finishing the last couple steps of the risotto, saute the shrimp in 1 tsp. of red palm oil over medium high heat until pink and cooked through. be careful not to overcook**
Once you add the last 1/2 cup of broth, remove from heat and stir in the Parmesan cheese and any additional salt to taste. It’s ok if it is slightly soupy, that means it’s perfect!
Serve the coconut milk risotto topped with sauteed shrimp and a drizzle of homemade chimichurri. And if you’ve decided to go with the mango, dropped of few chunks of that on top.
Tools used to make this Shrimp Risotto
– I love this Lodge Dutch Oven. It’s reasonable priced and very good quality. Plus it comes seasoned so you don’t have to season it yourself.
– Long handle wooden spoons are a must when cooking. I love these things. I get burned 50% less now (it doesn’t help when you grab the burner with your hands….).
I am so excited to be getting into comfort food season. Big bowls of steaming goodness, bookmark some of these great recipes for the upcoming cooler weather:
Coconut Thai Green Curry Shrimp and Grits
Easy Crawfish Pie
White Mushroom Lasagna
Instant Pot Thai Red Curry Ramen
White Wine Braised Short Ribs
Japanese Beef Curry
One Pot Chicken Cordon Bleu Pasta
Instant Pot Caramelized Pork Ramen
Did you make this coconut milk risotto? Leave a comment below and let me know how it turned out!
Brazilian Style Coconut Milk Shrimp Risotto
- 1 cup arborio rice
- 2 1/2 cups chicken broth, warm
- 1/2 cup white wine
- 1 cup coconut milk
- 1/2 cup parmesan cheese
- 1 tsp. salt
- 1 tsp. dende oil (red palm oil)
- 1 lbs. shrimp (16-20 count)
- 1 tsp. dende oil (red palm oil)
- 1 cup fresh diced mango (optional)
- Chimichurri (optional)
- Heat 1 tsp. of dende oil in a large pot or dutch oven over medium heat. Add the arborio rice and cook until the rice starts to become translucent (about 2-3 minutes).
- Add the white wine and cook until it is absorbed, stirring constantly. Add 1 1/2 cups of the chicken broth, 1/2 cup at a time, stirring until fully absorbed before adding the next half cup.
- Add the coconut milk, 1/2 a cup at a time, and stir until fully absorbed. Add the remaining chicken broth, half a cup at a time, until almost fully absorbed. At this point, there should be some liquid left in the rice. We want it to be just slightly soupy.
- Remove from heat and add the parmesan cheese. Add additional salt to taste if necessary.
- While the rice is cooking, heat 1 tsp. of dende oil in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Be careful not to overcook.
- Serve the risotto with the shrimp, diced mango, and a drizzle of chimichurri sauce.
Did you make this coconut milk risotto? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!