Coconut Milk Shrimp Risotto (with Chimichurri & Mango!)

Okay, risotto lovers, gather ‘round because we are about to take your creamy rice obsession on a tropical vacation. This Brazilian-style Coconut Milk Shrimp Risotto is EVERYTHING. We’re talking ultra-creamy arborio rice slowly cooked in coconut milk and white wine, studded with big, juicy shrimp, and finished off with a drizzle of bright, zesty chimichurri and (optional but not really) sweet chunks of mango.

Yes, you heard right. Mango. In risotto. Trust me, it’s a vibe.

Risotto is already a top-tier comfort food, but swap in coconut milk for that usual broth-only action and WHEW — we’ve entered flavor paradise. The coconut milk gives it a lush, silky texture with a subtle tropical note that’s just… chef’s kiss. You may never go back.

And let’s take a moment for these frozen 16/20 shrimp I picked up at Vons. Raw, peeled, deveined, tails-on, and HUGE. Like, comically big. Like, "hello centerfold of Seafood Weekly" big. If you’ve got a Vons near you, run—not walk.

Seriously, this is one of those meals you curl up with in a blanket on the couch, fork in one hand, wine glass in the other, and don’t get up until the bowl is clean. (You’ll maybe share.)

AND, you can make these delicious crispy risotto cakes with the leftovers!

**I love to add little twists to classic dishes like risotto like this Cajun Jambalaya Risotto (don't judge - this is an old post guys - but the recipe is awesome!) or this Thai Chicken Pizza**

And if you're a risotto love like me, you'll also love this asparagus risotto, black truffle risotto or this creamy pumpkin risotto!

Why This Recipe Works

• Coconut milk gives the risotto a creamy texture with a tropical flair.
• Dende oil (red palm oil) adds earthy richness and a pretty color.
• Big shrimp + sweet mango + tangy chimichurri = flavor fireworks.
• Bonus: Leftovers turn into crispy risotto cakes (YES PLEASE).

What is My Take on Coconut Milk Shrimp Risotto?

I love risotto in all forms, but this coconut milk twist? It’s a game-changer. It’s indulgent without being heavy, comforting without being boring, and just exotic enough to make your taste buds dance. It’s my go-to when I want something cozy but not basic.

Also, mango. Don’t skip the mango. Just don’t.

Make it a Meal

This risotto is basically a one-bowl wonder, but if you want to go full feast-mode, here are some easy sides:

🥗 Easy Side Dishes

• Grilled Summer Squash
• Easy Air Fryer Garlic Bread
• Grilled Peach Salad with Bacon Vinaigrette

The Ingredients

Mostly easy to find, you can also buy the ingredients for this shrimp risotto through the below Amazon links. Also read more about Brazilian ingredients used in this and other Brazilian recipes.

• Arborio rice
• Chicken broth
• Coconut milk
• Red Palm Oil (Dende 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**

Step By Step Instructions

To get the creaminess of risotto, it must be cooked slowly letting each ½ 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.

**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 sauté 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 ½ 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 ½ 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, ½ 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 ½ 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 Shrimp 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.

So what are you waiting for? Grab a spoon, some coconut milk, and make your risotto dreams come true. And don’t forget the mango. Always the mango. 🥭💚

Expert Tips

• Chimichurri is optional, but I highly suggest it. It adds a bright herby kick that balances the richness. [Get the 5-Minute Chimichurri Recipe here ➡️]
• Don’t overcook the shrimp! They should be pink and juicy, not rubbery little sadness bites.
• Arborio rice is key for that signature creamy texture. Don’t sub with jasmine or long grain. Just don’t.

Common Questions

Storing Instructions

• Let any leftovers cool completely.
• Store in an airtight container in the fridge for up to 3 days.
• To reheat, add a splash of broth or coconut milk and warm over medium-low heat, stirring occasionally.
• OR turn them into crispy risotto cakes! Form into patties, sear in a skillet, and boom — leftover magic.

Tools Used

- 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

Brazilian chicken thighs
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 Shrimp Risotto? Leave a comment below and let me know how it turned out!

Recipe

Brazilian Style Coconut Milk Shrimp Risotto

This Brazilian style coconut milk shrimp risotto is deliciously creamy, served with large plump, juicy shrimp and drizzled with fresh homemade chimichirri sauce.

4.91 from 11 votes

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Print Rate

Course: Main Course

Cuisine: Brazilian, Italian, South American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 346kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 cup arborio rice
• ▢ 2 ½ cups chicken broth, warm
• ▢ ½ cup white wine
• ▢ 1 cup coconut milk
• ▢ ½ cup parmesan cheese
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon dende oil (red palm oil)
• ▢ 1 pounds shrimp (16-20 count)
• ▢ 1 teaspoon dende oil (red palm oil)
• ▢ 1 cup fresh diced mango (optional)
• ▢ Chimichurri (optional)

Instructions

• 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 ½ cups of the chicken broth, ½ cup at a time, stirring until fully absorbed before adding the next half cup.
• Add the coconut milk, ½ 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.

Nutrition

Calories: 346kcal | Carbohydrates: 32g | Protein: 22g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 196mg | Sodium: 1404mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 20.4mg | Calcium: 226mg | Iron: 4.6mg

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