This Hatch Green Chile Shrimp recipe is served with Coconut Rice — it’s rich and hearty, sweet and spicy, and so over-the-top delicious that you will keep coming back for more and more. Is bragging always a bad thing?
Like saying you’ve made one of the most delicious shrimp dishes you’ve ever tasted?
I’m just going to go ahead and say that this Hatch Green Chile Shrimp with Coconut Rice is exactly that!
It’s spicy, rich, sweet, hearty, healthy, and the list goes on. And on.
What’s in Hatch Green Chile Shrimp?
- roasted Hatch chiles
- coconut water
- grapeseed oil
Part of what makes this shrimp so delicious is that the marinade is fairly thick, and the shrimp is sautéed with it. So it ultimately becomes almost like saucy “crust.” An incredibly tasty one!
By the way, many of you have been asking how you can tell exactly how hot a Hatch Chile is. There’s no simple answer . . . .
How can you tell how hot a Hatch Chile is?
Here’s what I’ve learned during all of my Hatch Chile recipe developing and tastings:
- Some are green, some are red, some are both green and red — this makes no difference in the amount of heat the chile will have.
- The seeds are always very, very hot.
- Some stores will have them labeled, hot or mild. I’ve found the hot are typically medium to hot and vary greatly. The mild vary also, but not quite as much — they’re usually mild to medium.
- Always taste the pepper first, before you begin to cook — so you know exactly what you’re dealing with.
I’ve just been mixing them up as I cook because I like the mix of the varying degrees of heat.
How to Make Hatch Green Chile Shrimp
– Roast and peel the peppers. (Here’s a detailed guide to roasting and peeling peppers.) Cut off the stems and cut a slit in each pepper and remove the seeds. Then roughly chop them.
– Place the chiles in a blender, or food processor fitted with the blade attachment. Add the coconut water and oil and blend until smooth. Add the honey, garlic and cumin, and blend.
– Marinate the shrimp in the chile mixture for at least three hours and ideally overnight.
– Sauté the shrimp with marinade in a very hot pan.
(More detailed instructions and rice instructions are below.)
Recipe Tips and Substitutions
– It makes for a pretty and interesting presentation to leave the shrimp tails intact, but it’s your call.
– 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.
– When you sauté the shrimp, be sure to leave as much of the marinade on it as possible. It turns into a delectable “crust” and sauce.
– 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.
– The Hatch Green Chile Shrimp with Coconut Rice is lovely served at room temperature.
Enjoy every last grain of rice and bite of shrimp in this Hatch Green Chile Shrimp with Coconut Rice Recipe!
More of my favorite Hatch Chile recipes . . .
- Roasted Hatch Chile White Peach Salsa
- Hatch Chile Pepper Jack Bacon and Eggs
- Mahi Mahi Stuffed Hatch Chilies with Tomato Lime Sauce
- Hatch Chile Potato Hash and Eggs with Chipotle Roasted Tomatoes
And a big thank you to Melissa’s Produce for the Hatch Chiles.
This Hatch Chile Shrimp Sauté with Coconut Rice is rich and hearty, sweet and spicy, and so over-the-top delicious that you will keep coming back for more and more.
- 1 pound medium-sized shrimp, 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)
- 3 tablespoons coconut water
- 2 tablespoons grapeseed oil, plus a bit extra for the pan
- 1 tablespoon honey
- ½ teaspoon garlic, crushed
- ½ teaspoon ground cumin
- sea salt
- 2 cups coconut water
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- 1 cup long grain rice (Basmati or Jasmine)
Roast and peel the peppers. (Here's How to Roast and Peel Peppers.) Then cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them. Gently remove all of the seeds.
Place the chiles in a blender or food processor fitted with the blade attachment. Add the coconut water and oil and blend until smooth. Add the honey, garlic and cumin, and blend for another few seconds just to combine.
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 at least 3 hours and ideally overnight.
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.
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.
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.)
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