Spring Thai Coconut Shrimp Risotto

If I could describe myself as a dish, I would definitely be risotto. So simple, yet elegant and cozy. At least that’s the way I see myself, my Husband might have other thoughts. Ha. Amp up your risotto this spring with Thai inspired flavors!



  • 1 Cup arborio rice
  • 1 Can Coconut Milk
  • 4 Cups thai coconut broth (oceans halo brand) OR chicken/vegetable broth if you want to tone down the Thai flavors
  • Fresh lime juice from 1 lime
  • ¼ Cup minced yellow onion
  • 1 TBSP fresh minced garlic
  • 1 TBSP coconut oil, divided
  • 1 Cup spinach, packed
  • ½ Cup shelled peas
  • ½ Cup purple or green asparagus, cut in 1 inch pieces
  • ½ Lb. shrimp, sauteed and then chopped in half or thirds
  • ½ - 1 TBSP Furikake seasoning (from Trader Joe’s) for garnish on top
  • Microgreens for garnish (optional)


  1. Prepare your vegetables: cut your asparagus, mince your yellow onion and mince your garlic. Set all aside.
  2. Measure out your peas and spinach, set aside.
  3. Peel and devein your shrimp. Once they are cleaned up, run them under cold water to rise. Pat them dry with a paper towel. Once they are patted dry, season with salt and pepper to your liking.
  4. Heat a pan over medium heat, add ½ TBSP coconut oil to the pan. Once melted add your shrimp pieces and cook for about 2-3 minutes until they are no longer translucent. Transfer to a plate and Cut in half or thirds. Set aside.
  5. Heat another deeper pan over medium heat, add another ½ TBSP coconut oil to the pan, once melted add your minced garlic and onion. Season with some salt and pepper and saute for 2-3 minutes until they become fragrant and onions are translucent.
  6. Add your arborio rice and toss to combine with coconut oil, onions and garlic. Cook for 2-3 minutes. Bring your heat to medium low, slowly add your thai coconut broth 1 cup at a time. Add 1 cup then when the rice has mostly absorbed it, adding another cup. Do this until your 4 cups have all been added. Should take about 15-20 minutes.
  7. Risotto should start becoming tender and creamy. Shake your can of coconut milk, then open and add the can to the risotto and bring to a simmer. Simmer over medium low heat for another 10-15 minutes until the milk has absorbed.
  8. Once most of the milk has been absorbed, add in your peas and asparagus and cook for 2-3 minutes until they become crisp and tender.
  9. Add in your spinach, shrimp and lime juice and mix well to combine with everything. Cook for another 1-2 minutes.
  10. Garnish with furikake seasoning and microgreens and serve immediately.
  11. ENJOY!