Creamy Shrimp Coconut Cashew Risotto
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A luxuriously creamy shrimp risotto simmered in coconut milk and finished with toasted cashews for a protein-rich dinner.
Risotto, holiday edition. Shrimp simmered in coconut milk into a luxuriously creamy pot, finished with toasted cashews — a protein-rich dinner that tastes like it took all day.
🥄 Ingredients
- 🫗 1 cup (200g) arborio rice
- 🫗 1 lb (450g) large shrimp, peeled and deveined
- 🫗 1/2 cup (125ml) full-fat coconut milk
- 🫗 1/4 cup (35g) cashews, toasted
- 🫗 1/2 cup (50g) grated Parmesan cheese
- 🫗 1/4 cup (60ml) dry white wine (optional)
- 🫗 4 cups (1L) warm chicken or vegetable stock
- 🫗 2 shallots, finely diced
- 🫗 3 garlic cloves, minced
- 🫗 2 tablespoons (30g) butter
- 🫗 1 tablespoon (15ml) olive oil
- 🫗 1 tablespoon lemon juice
- 🫗 2 tablespoons chopped parsley
- 🫗 1/2 teaspoon salt, plus black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Keep the stock warm in a saucepan over low heat.
Heat the olive oil in a wide skillet over medium heat. Season the shrimp with salt and pepper and sear for 1-2 minutes per side until pink. Set aside.
Add the butter, shallots and garlic, and cook for 2-3 minutes until soft and fragrant.
Stir in the arborio rice and toast for 2 minutes until the edges turn translucent.
Pour in the white wine and stir until absorbed. Begin adding the warm stock one ladle at a time, stirring often, waiting for each addition to absorb before the next.
After about 18 minutes, the rice should be creamy but still al dente. Stir in the coconut milk and Parmesan.
Fold in the seared shrimp, lemon juice and parsley. Season to taste and top with the toasted cashews.
⚠️ Common Mistakes
- ✕
Dumping all the stock in at once, which produces soupy rice instead of creamy risotto.
- ✕
Overcooking the shrimp, which turns them rubbery and tough.
- ✕
Rinsing the arborio rice, which washes away the very starch that creates the creaminess.
🔄 Variations
Swap shrimp for scallops, salmon or cubed chicken.
Add a handful of peas or asparagus with the last ladle of stock.
Use nutritional yeast instead of Parmesan for a dairy-free finish.
🧊 Storage
- 📦
Risotto is best served fresh; leftovers in the fridge firm up considerably.
- 📦
To reheat, add a splash of stock or water and stir over low heat to loosen the texture.
💡 Chef Tips
Tip 1: Keep the stock warm, adding cold stock shocks the rice and makes it cook unevenly.
Tip 2: Stir constantly and add stock in small ladles; this releases the starch that makes risotto creamy.
Tip 3: Sear the shrimp first so they stay plump instead of overcooking in the rice.
Tip 4: Toast the cashews in a dry pan for extra crunch and a deeper nutty flavor.
❓ FAQ
What is the trick to creamy risotto? Warm stock, small ladles, and constant stirring to release the rice starch; never rinse the arborio.
Can I use regular rice? No, arborio (or carnaroli) is needed for its high starch content and creamy texture.
How many calories per serving? About 780 calories with 46g of protein, a rich and satisfying bulking dinner.
Can I make it without wine? Yes, skip the wine and add an extra splash of stock instead.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →