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Crockpot Thai Shrimp and Rice


With flavorful spices, snow peas, coconut, jumbo shrimp, and more, this tasty dish is not your average crockpot meal.


  • 28 ounces chicken broth
  • 1 cup water
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp salt
  • 3/4 tsp cayenne
  • 2 limes, juice and zest
  • 7 garlic cloves, minced
  • 1 onion, chopped
  • 1 bell pepper (red, yellow, or orange), diced
  • 1 carrot, shredded
  • 1/4 cup flaked coconut
  • 1/4 cup golden raisins
  • 2 cups converted white rice (there is an uncle bens original white rice- converted rice)
  • 1 lb peeled deveined cooked jumbo shrimp, thawed if frozen
  • 1/2 cup snow peas, cut into thin strips
  • toasted coconut for garnish


  1. In a slow cooker, mix everything except snow peas, shrimp and toasted coconut. Stir once to combine.
  2. Cover and cook on low for 3 and a half hours or until rice is just tender.
  3. Stir in shrimp and snow peas. Cover and cook 30 minutes on low. Serve topped with toasted coconut


  • Serving Size: 6