Lunch Crock Coconut Rice and Mango Shrimp
Do a lot of you take your lunch to work? Now I work at home so I don’t have to plan out my lunches quite as much, but for many years I commuted downtown to an office and I tried to do a good job of packing lunches that were not only healthy but tasty. But, seriously, it’s not easy. I know. I would pack a frozen microwavable dinner and then lunch time would roll around and the frozen dinner (or maybe it was even a sandwich) couldn’t be heard over the calling of a nice fresh meal from the deli. And $8 later, there I was feeling guilty about the the money and maybe even the calories.
A couple years ago I first saw these little lunch food warmers
and I was super curious. It took me a bit to finally buy one and I did play around with it and create a couple of recipes before it ended up on a pantry shelf collecting dust. Not because it wasn’t great, but just because I’m home and didn’t really need to use it much.
But in the meantime, there have been many of you e-mailing me and asking me for more recipes! I LOVE that! Yet, somehow I’ve still procrastinated. But…no more!! I’ve been testing, re-testing and eating and have been coming up with quite a few new options to help you get out of your lunch time rut!
I like this particular recipe because even though it’s the dead of winter, Christmas is over and spring is a long time away it has the taste of a tropical summer day. It’s really simple to make with just a few ingredients and takes about an hour in the lunch warmer before it’s ready.
I hope you all enjoy this and let me know if you have any particular lunch time dilemmas we can solve! Coming in the next week or so, look for my post about how this little lunch warmer works and what kinds of foods you can add to it to make a delicious hot lunch!
Lunch Crock Coconut Rice and Mango Shrimp
SaveIngredients
- 1 cup instant premium rice
- 1 cup coconut milk
- 1/2 cup canned diced mango with juice
- 1/2 teaspoon Caribbean Jerk Seasoning
- 4 oz frozen peeled deveined shrimp already cooked
Instructions
- Add all ingredients to lunch crock and stir to combine well
- Cover and let warm for about 1 hour or until heated through and rice is tender
Nutrition
Calories: 937kcalCarbohydrates: 90gProtein: 35gFat: 51gSaturated Fat: 43gCholesterol: 285mgSodium: 936mgPotassium: 726mgFiber: 3gSugar: 11gVitamin A: 1190IUVitamin C: 37mgCalcium: 224mgIron: 15.3mg
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Hello,
I have the delux crock pot lunch crock. So putting frozen shrimp in will cook it? I am a post Bariatric patient so I can’t have rice or coconut water. Was planning on making shrimp though in my lunch crock but wasn’t sure if I need to thaw it first.
Is the nutritional info correct? Almost 1K calories and over 50g fat seem high. Sounds delicious and makes me want to go out and buy a lunch crock.
It’s so good! And you are right, this should probably be listed as two servings with leftovers.
Thank you for the prompt reply! That does it. Now, I have to go out and buy a lunch crock! 🙂
Could this be done in a rice cooker??
I’m sure it could although I haven’t tried so I’m not able to give you specifics on how. If you try it let me know!
Is the rice cooked before going in the warmer?
Hi Rebecca! Nope, since we are using instant rice it will cook right in the warmer!
Has anyone tried this, doubled or tripled, in a 2 quart cooker?
I made red beans and rice with andoullie sausage in mine the other day! I used the same portions of rice and used broth for the liquid and added a half cup of canned red beans and sliced up the sausage. Add a 1/2-1 teaspoon of cajun seasoning and you have a delicious lunch about an hour later!
Yum!!! Sounds like the perfect lunch!
That’s OK. Maybe I will try it on the stove. Thank you. The recipe its still very tasty!
I absolutely love this. I am having a Crockpot lunch at work. I would love to make this. Not sure on the 1 serving size since I would be making this for 25 people……anyway you could convert this if not I will do my best with trying….thank
Hi Alana! So sorry, I’ve only tested this recipe for the lunch crock food warmer. I’m not sure it would really work in a regular slow cooker. It would probably be something you’d have to make on the stove and maybe just keep warm in the slow cooker, but I’m not sure it’s the best recipe for that either, just because I’m not sure if the rice would hold up long and the shrimp could get a little dry.
Thank you for this recipe. And I would love to see more for the lunch crock. I stay at home, too, but husband does not! He would appreciate more exciting things for lunch. 🙂
Thanks!
I’ve got a few more recipes in the works!
This sounds delicious! It makes me want to run out and purchase a lunch crock!
Am I correct to assume that the frozen deveined shrimp is already cooked when you put it in the crock?
Hi Shirley! Yes! I should have said that, thanks for catching it! I’ve updated the recipe. Let me know if you end up getting a lunch crock!