One-pot coconut rice & shrimp from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 366) by Ali Slagle

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute olive oil for coconut oil.

  • gootenbeez on April 02, 2026

    This was not a total win for me. The shrimp did not cook as fast as the recipe said and I had to get a little creative. It added like, 15 minutes to the cooktime at least. Taste was ok. Adding a drizzle of sauce on top made it much more flavorful. I used dumpling daughter spicy sweet soy.

  • saresenka on February 23, 2026

    We enjoyed this overall. We felt the green beans needed more time to cook, but besides that the taste was good. The texture was a little mushy with leftovers the next day, but the flavor remained great. We used reduced fat coconut milk.

  • Melissa_427 on October 23, 2022

    I needed to leave the rice cooking a bit longer than directed before placing the shrimp on top to steam. I ended up with some crunchy rice. Also, I didn't enjoy the leftovers of this, the shrimp didn't hold up well, so definitely plan to eat it all the night it's made, or keep the shrimp separate... thereby defeating the purpose of the one pan concept.

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