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 this recipe?
- 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 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 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.
Hatch Green Chile Shrimp Recipe with Coconut Rice
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)
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.)
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What would be a good veggie side dish to go with this?
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
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.
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!
Thanks so much, Kim. And for pinning. too. 🙂 ~Valentina
These shrimp look so plump, juicy and flavourful. My mouth is watering 🙂
Yay! Thank you, Angie. 🙂 ~Valentina
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.
Thanks, Marissa. Happy to hear you like Hatch chiles. I always feel like celebrating for the few weeks they're in season. 🙂 ~Valentina
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 . . .
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
I can almost taste this! Looks delicious and sounds wonderful! I have some Hatch chiles in my freezer as well as shrimp! Yay!
Thank you, Christina! Hope you love them as much as I do. 🙂 ~Valentina
We both love shrimps and this version is totally great to prepare ! Thank you !
Thank you. Hope you enjoy! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
I never cook shrimp at home, but I love it - and this hatch chile version sounds so delicious. Want to invite me over? 😉
I do!! Would be so fun if one day a handful of us could get together for a meal! Enjoy and thanks, Jeff. 🙂 ~Valentina
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!
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
David @ Spiced
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!
Thanks, David! Ah yes, it can be used with chicken, meat, fish . . . it's endless. 🙂 ~Valentina
John / Kitchen Riffs
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.
Thank you, John. I mix them too! You're right, you get a great amount of heat that way. 🙂 ~Valentina
David Scott Allen
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
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
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?
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
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! 🙂
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