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close up of Hatch Green Chile Shrimp in white bowl

Hatch Green Chile Shrimp Recipe with Coconut Rice

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.

Course Dinner
Cuisine American
Keyword best shrimp recipes, healthy dinner recipe
Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 3 hours
Total Time 3 hours 45 minutes
Servings 4
Calories 408 kcal
Author Valentina K. Wein


For the shrimp

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.
  2. 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.)