Hatch Green Chile Shrimp with Coconut Rice

This Hatch Green Chile Shrimp is served over coconut rice, and it's rich, hearty, sweet and spicy all at once. A scrumptious, easy yet impressive meal, you can make it with all sorts of green chile varieties when Hatch aren't in season.

Hatch Green Chile Shrimp with Coconut Rice is a treat, and it's not even dessert.

With a short marinating time and just a few minutes to cook, this dish both excellent for a weeknight dinner, and to serve to guests for casual entertaining. It's always a hit, and a it's a great recipe for Hatch Chile Season!

Part of what makes this shrimp so magical is that the marinade is fairly thick, and the shrimp is sautéed with it, so it becomes a rich sauce.

About the Key Ingredients

• Hatch chile peppers - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold. The peppers will be roasted, peeled and seeded for this recipe.
• coconut water - Be sure to buy water, not milk! You will find this at almost any grocery store.
• shrimp - I recommend wild-caught, shell-on, if possible. If you buy them with their shells, they'll be in better shape and less expensive. Here's an easy guide for How to Peel and Devein Shrimp. Of course, if you need to save time, buy them already peeled and deveined.
• fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots.

How to Make it

- The first step is to roast, peel and seed the peppers. Here’s a step-by-step guide for how to roast peppers.

- Cut the stem end off of each one and use a small paring knife or your fingers to make a slit in each of the peppers to open them. Remove all of the seeds.

- To make the marinade, add the prepared chiles, coconut water, garlic and cumin to a blender or food processor fitted with the blade attachment. Blend until smooth and then stir in the oil with a spoon.

- Place peeled, deveined shrimp in a medium-sized bowl or large, heavy-duty zip-lock bag and pour the pepper marinade over them, making sure they are all well coated. Cover the bowl -- or seal the bag -- and place the marinating shrimp in the refrigerator for 30 minutes.

- Coat a large sauté pan with a neutral oil and place it over high heat. Remove the shrimp from the bag, along with any extra marinade, and place them on a baking sheet or large plate. Sprinkle both sides with salt and pepper.

- Add the seasoned shrimp -- with as much of the marinade as possible -- to the preheated pan and sauté just until they are cooked through, about 2 minutes per side. (When you add the shrimp to the pan, if you don't hear a sizzle, wait until the pan is hotter.)

- To make the rice, in medium-sized saucepan, combine the coconut water, salt and sugar. Bring it to a boil and add the rice. Stir to blend, turn the heat to low, cover, and simmer just until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes.

- Serve the shrimp over the rice. (Use a flat-edged spatula to scrape any bits of shrimp and marinade out of the pan and onto the shrimp.)

Substitutions and Variations

• Hatch Chiles. Anaheim or Poblano chiles are both good Hatch chile substitutions. Anaheim chiles will be the most mild.
• Coconut water. The coconut water in the marinade and in the rice adds a lovely, subtly sweet flavor. This dish will still be delicious however, if you use regular water.
• Spicy version. Use hot Hatch Chiles and don't remove all of the seeds.
• To add some color and make more of a stir fry, sauté chopped raw Hatch chiles and add them to the shrimp. You can add all sorts of vegetables including spinach, red bell pepper, onions or tomatoes.

Other Delectable Shrimp Recipes

Serving Suggestions

• Green Chile Shrimp with Coconut Rice is excellent served with an interesting salad. It's especially good with Cucumber Avocado Salad, Grilled Little Gem Salad or Mexican Chopped Salad.
• Shrimp almost always pairs well with corn, so it's also great with Lemon-Pepper Grilled Corn, Fire-Roasted Corn and Corn Riblets.

Can you make it ahead?

The shrimp is best as close to the time it's made as possible. The rice however, can be made a day ahead of time.

I hope you love it as much as my family and I do!

Hatch Green Chile Shrimp and Coconut Rice Recipe

Valentina K. Wein

This Hatch Green Chile Shrimp is served over coconut rice, and it's rich, hearty, sweet and spicy all at once. A scrumptious, easy yet impressive meal, you can make it with all sorts of green chile varieties when Hatch aren't in season.

5 from 8 votes

Print

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Marinating TIme 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 368 kcal

Ingredients

  

1x2x3x

For the shrimp

• 1 pound medium-large shrimp (about 2½-dozen per pound), peeled and deveined, tails on or off
• ½ pound (about 4 peppers) roasted & peeled Hatch Chile peppers (click here for How to Roast & Peel a Pepper)
• ½ cup coconut water
• 2 tablespoons neutral oil (like grapeseed or vegetable) plus a bit extra for the pan
• ½ teaspoon crushed garlic
• ½ teaspoon ground cumin
• Kosher salt

For the rice

• 2 cups coconut water
• ½ teaspoon salt
• ½ teaspoon granulated sugar
• 1 cup long grain rice (Basmati or Jasmine)

Instructions

 

To make the shrimp

• Roast and peel the peppers. Here's How to Roast and Peel Peppers. Then cut the stem end off of each one and use a small paring knife or your fingers to make a slit in each of the peppers to open them. Remove all of the seeds.
• Make the marinade. Add the chiles, coconut water, garlic and cumin to a blender or food processor fitted with the blade attachment. Blend until smooth and then stir in the oil with a spoon.
• Marinate. Place your peeled, deveined shrimp in a large, heavy-duty zip-lock bag and pour the pepper marinade over them, making sure they are all well coated. Double the bag, or put the bag in a bowl and place the marinating shrimp in the refrigerator for 30 minutes.
• Sauté. Coat a large sauté pan with grapeseed oil and place it over high heat. Remove the shrimp from the bag, along with any extra marinade, and place them on a baking sheet or large plate. Sprinkle both sides with salt and pepper. Add the seasoned shrimp -- with as much of the marinade as possible -- to the preheated pan and sauté just until they are cooked through, about 2 minutes per side. (When you add the shrimp to the pan, if you don't hear a sizzle, wait until the pan is hotter.)

To make the rice

• In a medium-sized saucepan, combine the coconut water, salt and sugar. Bring it to a boil and add the rice. Stir to blend, turn the heat to low, cover, and simmer just until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes.

Assemble

• Serve the shrimp over the rice. (Use a metal spatula to scrape any bits of shrimp and marinade out of the pan and onto the shrimp.)

NOTES

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 368kcal | Carbohydrates: 46g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 183mg | Sodium: 755mg | Potassium: 685mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg

Keywords healthy dinner recipe, best shrimp recipes

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.