The Rain Forest Spicy Garlic Shrimp with Coconut Rice by: Heydon Park SS

This is a recipe that brings the classic taste of garlic shrimp and rice with a twist. We added coconut, mango and special species like okra and tamarind. The flavours are great together. This recipe ranked third in the 2014 Wrap Up With Rice contest.

The Rain Forest Spicy Garlic Shrimp with Coconut Rice

Makes 6 servings.


  • 3 cups (750 mL) U.S. long grain white rice
  • 4 (5.6 oz cans) coconut milk
  • 1 cup (250 mL) water
  • 1 lb shrimp (peeled with tails on, veins removed)
  • 3 limes, squeezed
  • 4 cloves elephant garlic, chopped
  • 2 orange habanero peppers, chopped
  • 2 tbsp (30 mL) butter


  • ½ coconut
  • ½ bunch mint
  • 3 tbsp (45 mL) tamarind paste
  •   Salt, to taste
  •   Pepper, to taste
  • 5 tbsp (75 mL) extra virgin olive oil
  • 1 lb okra (8 pieces)
  • 2 sliced large star fruit
  • ½ bunch cilantro
  • 2 sliced mangoes


  1. Start cooking rice, combine the rice, water and coconut milk in a medium saucepan, cover and bring to a boil. Add butter and reduce heat and cover and simmer for 20 minutes.
  2. Toss shrimp with lime juice, chopped garlic and chopped orange habanero pepper. Marinate for 20 minutes.
  3. Prepare the coconut chutney: in a blender pulse coconut, mint, tamarind, salt and pepper. Combine the cooked rice with coconut chutney.
  4. Heat olive oil on high heat in large sauté pan. Sauté the okra then add the shrimp sauté for an additional 2-3 minutes.
  5. Serve shrimp on rice. Garnish with cilantro, sliced mango, okra and star fruit.