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Creamy Coconut Seafood Rice with a Hint of Smoked Paprika
Creamy coconut seafood rice with fresh veggies and capers. One-pan, easy, and bursting with flavor.
If you’re craving a cozy, home-cooked meal that’s creamy, flavorful, and packed with seafood, this Creamy Coconut Seafood Rice is it. It’s simple, comforting, and comes together in one pan; perfect for busy nights or a casual weekend feast.
Why You’ll Love and Enjoy Creamy Coconut Seafood Rice:
- Creamy coconut milk makes every bite rich and indulgent.
- Fresh vegetables and capers add crunch and zing.
- Quick to cook but looks like you spent hours in the kitchen.
- Seafood cooks perfectly tender with a slight sear.
- Super versatile; swap veggies or seafood based on what’s in your fridge.
Creamy coconut seafood rice with fresh tomatoes makes dinner feel special and indulgent. Perfect for busy nights or weekend feasts. Discover how easy this one-pan seafood rice can be.
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Creamy Coconut Seafood Rice
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
Rich, creamy, and packed with seafood and veggies, this Creamy Coconut Seafood Rice is perfect for a cozy meal. One-pan, flavorful, and easy to make for busy weeknights.
Ingredients
- 1 onion, sliced roughly
- 2 garlic cloves, chopped
- 250g precooked long-grain rice
- 1 can coconut milk
- 500ml water
- 1 vegetable stock cube
- Freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 5 Brussels sprouts, very finely sliced
- 2 Roma tomatoes, chopped into small cubes
- 2 tbsp capers
- 1 package frozen mixed seafood, thawed and patted dry
- Salt, pepper, and lemon juice, to taste
- 2 tbsp cooking oil (for frying)
Instructions
- Heat 2 tbsp of cooking oil in a big pan over medium heat.
- Toss in 1 sliced onion and sauté until softened and slightly golden.
- Add 2 chopped garlic cloves and 250g precooked long-grain rice.
- Stir to coat the rice in the oil and fry lightly for about a minute.
- Pour in 1 can coconut milk and 500mL water, then crumble in 1 vegetable stock cube.
- Sprinkle with freshly ground black pepper and 1 tsp smoked paprika. Mix everything well.
- Simmer over very low heat, uncovered, for about 20 minutes, stirring occasionally.
- Add a splash more water if the rice isn’t softening nicely; you don’t want crispy rice here.
- When the rice is nearly tender, stir in 5 finely sliced Brussels sprouts so they just wilt into the mixture. Sprinkle 2 tbsp capers on top.
- Meanwhile, heat a separate pan with a bit of oil and fry the thawed frozen mixed seafood.
- Season with salt, pepper, and a few drops of lemon juice.
- Fry quickly until just cooked and slightly colored; don’t overdo it or they’ll get rubbery.
- Serve the rice warm, topped with the seafood, and scatter 2 chopped Roma tomatoes over as a fresh, juicy garnish.
Tips / Quirks:
- I like leaving a few rice grains slightly clumped, it’s up to you.
- Make sure your seafood pan is big enough; overcrowding steams the seafood instead of browning it.
- Capers add that punchy briny hit; don’t skip!
Notes
Created, prepared, tried, and tested by Corlea: SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 538
- Sugar: 4.3 g
- Sodium: 228.3 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 106.9 g
- Fiber: 22.7 g
- Protein: 12.6 g
- Cholesterol: 0 mg
Coconut seafood rice is creamy, full of flavor, and comes together in one pan. Fresh veggies make it light and balanced. Try this easy weeknight meal that tastes gourmet.
Creamy Coconut Seafood Rice is creamy, flavorful, and easy to make. Tender seafood, fresh vegetables, and a hint of smoked paprika create a tropical, comforting meal that will have everyone enjoying every bite.
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