Brazilian recipe
Creamy Coconut and Shrimp Risotto (Risoto de Coco e Camarão)
A tropical, velvety coconut and shrimp risotto that brings a taste of Brazil to your kitchen. Simple techniques and fresh, vibrant ingredients make this a perfect weeknight treat or a fancy dinner option.
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Ingredients
1/5 kg fresh medium shrimp, cleaned
2 large coconuts, for grating and extracting milk
1/2 bunch fresh cilantro, chopped
500 g long-grain or arborio rice, rinsed
1 large onion, finely chopped
1 large coconut, for grating and extracting milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded, and chopped
Salt to taste
1/4 cup extra-virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, for grating and extracting milk
1/2 bunch fresh cilantro, chopped
500 g long-grain or arborio rice, rinsed
1 large onion, finely chopped
1 large coconut, for grating and extracting milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded, and chopped
Salt to taste
1/4 cup extra-virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
For fresh shrimp, visit your local fishmonger or the seafood counter at a high-quality supermarket. For coconuts, check the produce section of well-stocked supermarkets or visit a local international or Latin American grocery store, where you can often find them already prepped. Cilantro and spring onions are staples in any produce aisle. When choosing rice, arborio is ideal for that signature risotto creaminess, but any high-quality, short-to-medium grain rice found in the grains aisle will work as a substitute if necessary.
Preparation method
- Grate the coconuts and squeeze them through a cheesecloth to obtain the thick, creamy milk
- Set the coconut husks aside to use later for the thinner milk
- In a bowl, mix the thick coconut milk with the spring onions, cilantro, 3 chopped tomatoes, 1/4 cup of olive oil, vinegar, and the cleaned shrimp
- Season the mixture with salt to your liking
- Cook over low heat, stirring gently, until the shrimp are cooked through to your preferred tenderness
- In a separate heavy-bottomed pot, heat the remaining olive oil and sauté the onion until soft and translucent
- Stir in the rice and toast for about 3 minutes, stirring constantly to coat the grains
- Add the remaining tomatoes and continue cooking until they begin to break down and soften
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches a perfect al dente texture
- If the rice looks a bit dry, add hot water little by little as needed
- Meanwhile, place the reserved coconut husks in a bowl, cover with boiling water, and squeeze thoroughly to extract the thin coconut milk
- Set this thin milk aside to use as needed
- To serve, arrange the risotto in a serving dish by alternating layers of rice with the shrimp and coconut sauce
- Serve hot, garnished with extra fresh spring onions and cilantro for a pop of color and freshness
Observations
This coconut and shrimp risotto is a classic Brazilian-inspired dish that marries tropical sweetness with the soul-warming creaminess of a traditional risotto. It’s an ideal choice for anyone looking for a sophisticated, crowd-pleasing meal that’s surprisingly easy to pull together. The secret lies in using fresh coconut milk, succulent shrimp, and bright, herbaceous aromatics that result in a truly memorable flavor profile. Whether you're planning an intimate dinner or simply craving something a little different, this dish hits the spot with its delicate texture and authentic, rich flavor.
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