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    Home » Fish & Shellfish » Hatch Green Chile Shrimp Recipe

    Hatch Green Chile Shrimp Recipe

    Aug 10, 2020 · by Valentina · 29 Comments

    This post may contain affiliate links.

    Jump to Instructions

    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.Hatch Green Chile Shrimp in white bowl with green hatch behind it

    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.

    pile of hatch green chiles

    What's in this recipe?

    • roasted Hatch chiles
    • coconut water
    • shrimp
    • grapeseed oil
    • honey
    • garlic
    • cumin
    • salt

    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!

    pile of roasted hatch chiles with one red one in the center

    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 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.

    roasted hatch chiles with seeds removed on cutting board

    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.

    raw shrimp with hatch chile marinade in cast iron skillet- 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.)

    coooked hatch chile shrimp in cast iron skillet

    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.

    Hatch Green Chile Shrimp in white bowl

    Enjoy every last grain of rice and bite of shrimp in this Hatch Green Chile Shrimp with Coconut Rice Recipe!

    More of my favorite Seafood recipes . . .

    • Spicy Cilantro Shrimp
    • Fried Calamari with Bacon
    • Roasted Hatch Chile Seared Scallops
    • Mexican Shrimp Ceviche with Tomatillo

    And a big thank you to Melissa's Produce for the Hatch Chiles.

    close up of Hatch Green Chile Shrimp in white bowl

    Hatch Green Chile Shrimp Recipe with Coconut Rice

    Valentina K. Wein
    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.
    5 from 8 votes
    Print
    Prep Time 20 mins
    Cook Time 25 mins
    Marinating Time 3 hrs
    Total Time 3 hrs 45 mins
    Course Dinner
    Cuisine American
    Servings 4
    Calories 408 kcal

    Ingredients
      

    For the shrimp

    • 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

    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 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.

    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.
    • 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.)
    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.

    More Fish & Shellfish

    • Pan-Seared Sea Bass with Lemon Pepper Sauce
    • Fish Puttanesca in 30 Minutes
    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)

    Reader Interactions

    Comments

    1. Jeanne

      August 15, 2018 at 12:33 pm

      What would be a good veggie side dish to go with this?

      Reply
      • valentina

        August 15, 2018 at 1:32 pm

        Hi Jeanne, I think this would be great with something light because the flavors are on the rich side.This Summer Peach-Zucchini Avocado Salad would be excellent, or Fried Meyer Lemon Caesar Salad, or even just simple mixed greens. I think this Lime-Shallot Asparagus would also be lovely (recipe calls for purple asparagus, but any type is great). Enjoy and thanks for visiting my site and checking out my recipes. 🙂 ~ Valentina

        Reply
        • Jeanne

          August 15, 2018 at 7:13 pm

          Thank you! I ended up just keeping it simple and making roasted broccoli. Next time I think I will do the zucchini salad! The shrimp was so good with the coconut rice. The rice mellowed out the spicy of the shrimp. I used coconut milk instead of water though. I just used what I had in the house but next time I want to try it as written.

          Reply
    2. Kim Lange

      August 10, 2020 at 9:14 am

      It sounds so awesome! My husband and I love shrimp dishes and always looking for new tried and true recipes! I wish you were here to share it with me, but I'll have to pin it for later for now! Thank you!

      Reply
      • valentina

        August 10, 2020 at 11:27 am

        Thanks so much, Kim. And for pinning. too. 🙂 ~Valentina

        Reply
    3. angiesrecipes

      August 10, 2020 at 10:18 am

      These shrimp look so plump, juicy and flavourful. My mouth is watering 🙂

      Reply
      • valentina

        August 10, 2020 at 11:28 am

        Yay! Thank you, Angie. 🙂 ~Valentina

        Reply
    4. Marissa

      August 10, 2020 at 1:18 pm

      We love shrimp and we love Hatch chiles (though we learned the hard way to buy the medium, not the hot, lol!). So excited to try your recipe. The shrimp look absolutely succulent and the coconut rice sounds wonderful too.

      Reply
      • valentina

        August 10, 2020 at 9:23 pm

        Thanks, Marissa. Happy to hear you like Hatch chiles. I always feel like celebrating for the few weeks they're in season. 🙂 ~Valentina

        Reply
    5. Eha Carr

      August 10, 2020 at 5:30 pm

      To the best of my knowledge the term 'hatch chile' is not known in Australia bar perhaps to those who grow their own. I oft have a myriad of chilli pots in my herb garbed . . . have to check this one out ! But love the total prawn and rice recipe as I have not used coconut water too often. I also have not marinated prawns for as long as you suggest. Keen to try 🙂 ! I also oft use grapeseed oil alongside my favourite rice bran, as olive oil is oft unsuitable and I do not trust canola as far as the reach of my arm . . .

      Reply
      • valentina

        August 10, 2020 at 9:22 pm

        Thanks so much for this note, Eha. I am totally with on the canola oil! Grapeseed is my favorite flavorless oil and I also like rice brand and avocado oil. I'm happy you like the sound of this. 🙂 ~Valentina

        Reply
    6. Christina Conte

      August 10, 2020 at 8:56 pm

      I can almost taste this! Looks delicious and sounds wonderful! I have some Hatch chiles in my freezer as well as shrimp! Yay!

      Reply
      • valentina

        August 10, 2020 at 9:23 pm

        Thank you, Christina! Hope you love them as much as I do. 🙂 ~Valentina

        Reply
    7. 2pots2cook

      August 11, 2020 at 1:07 am

      We both love shrimps and this version is totally great to prepare ! Thank you !

      Reply
      • valentina

        August 11, 2020 at 9:47 am

        Thank you. Hope you enjoy! 🙂 ~Valentina

        Reply
    8. Jeff the Chef @ Make It Like a Man!

      August 11, 2020 at 7:13 am

      I never cook shrimp at home, but I love it - and this hatch chile version sounds so delicious. Want to invite me over? 😉

      Reply
      • valentina

        August 11, 2020 at 9:51 am

        I do!! Would be so fun if one day a handful of us could get together for a meal! Enjoy and thanks, Jeff. 🙂 ~Valentina

        Reply
    9. mimi rippee

      August 11, 2020 at 8:07 am

      Goodness this is outstanding! The shrimp looks so good coated with all of that chile pepper paste, and the rice must be so good with it. My daughter turned me on to coconut rice after going to Colombia, and I made it when she came for Thanksgiving! It worked with the other dishes!

      Reply
      • valentina

        August 11, 2020 at 9:52 am

        Thanks, Mimi. I love, love coconut rice and could eat it with everything. I bet your daughter had an extra special version of it in Colombia. 🙂 ~Valentina

        Reply
    10. David @ Spiced

      August 12, 2020 at 4:58 am

      What a fun idea! I love New Mexico chile, and combining it with shrimp was an awesome idea. Now I'm wondering what other ways I can use that Hatch green chile marinade. Yum!! Hope you and the family are staying safe and doing well out there, Valentina!

      Reply
      • valentina

        August 12, 2020 at 8:41 am

        Thanks, David! Ah yes, it can be used with chicken, meat, fish . . . it's endless. 🙂 ~Valentina

        Reply
    11. John / Kitchen Riffs

      August 12, 2020 at 7:54 am

      This looks excellent. Hatch chilies are wonderful -- love their flavor. Haven't seen them yet, but I know they'll be here soon! I usually mix hot and medium to get the perfect heat level. Anyway, really nice recipe -- thanks.

      Reply
      • valentina

        August 12, 2020 at 8:42 am

        Thank you, John. I mix them too! You're right, you get a great amount of heat that way. 🙂 ~Valentina

        Reply
    12. David Scott Allen

      August 12, 2020 at 8:57 am

      I love that Hatch chiles are available now - so many in our market. But I am sad the Hatch Chile Festival is not happening (though I completely understand...) Do you know that YOU introduced me to Hatch chiles? You sent me that book early in our friendship and I cherish it... never had one before that! Looking forward to my shrimp burgers this weekend. xo

      Reply
      • valentina

        August 18, 2020 at 2:52 pm

        This comment makes me SO happy, David. Wouldn't it be so amazing if a handful of us food bloggers who've met through our sites, could all meet for a potluck meal one day?? Or a restaurant meal? Or even with no meal. 🙂 ~Valentina

        Reply
    13. John

      November 08, 2020 at 3:01 pm

      I came across this recipe today and it looks great. I do have a question. With all the moisture do you have a tip on achieving that char?

      Reply
      • valentina

        November 08, 2020 at 7:26 pm

        Hi John. Thanks for writing in. The key is a super hot pan. Cast iron is the best for this, and I would not use a non-stick pan. The pan should definitely be preheated while you add salt and pepper to the shrimp. When you add them to the pan, you want to hear a loud-ish sizzling sound -- if you don't, it's not hot enough yet. You can see in the photos that because of the marinade, the whole surface of the shrimp won't char, just parts of it, and bits of the hatch will char a little as well. I hope this helps! Enjoy. 🙂 ~Valentina

        Reply
    14. Rachel

      September 08, 2022 at 8:33 pm

      Okay so, leaving reviews is not something I normally do, but for this recipe I must! It was perfect!
      I did do a few things differently, such as instead of using coconut water I used coconut cream added to the rice and also to the marinade.
      Thanks for this excellent recipe which we will return to again and again! We just had a big green Chile roasting, peeling party with friends last week (which we do every year) and came away with enough bags of Chile to last throughout the year … although, now I’m not so sure our green Chile will last as long knowing this recipe exists! 🙂

      Reply
      • valentina

        September 09, 2022 at 8:41 am

        Hi Rachel, Thank you so much for sharing! I'm so happy love loved this recipe so much, and using coconut cream sounds rich and delicious! I have a stash of roasted the chiles in my freezer as well. How fun that you have your own party roasting and peeling -- I love that! My local market does one a couple of times during the season. I really appreciate you taking the time to send this note. I hope you have a lovely weekend.:-) Warmly, Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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