Coconut Curry Shrimp with Jasmine Rice is one of those magical dishes that instantly transports you to a sun-dappled kitchen on the coast, where creamy coconut, aromatic spices, and succulent shrimp come together in a harmony of flavors. Each spoonful is a celebration of vibrant color and lively taste, with the fluffy jasmine rice perfectly soaking up the tangy, savory-sweet curry sauce. This is a dinner you’ll want to share with friends, yet it’s simple enough for a cozy weeknight treat—one that’s certain to become a regular in your kitchen lineup.
Ingredients You’ll Need
What I love most about the Coconut Curry Shrimp with Jasmine Rice recipe is just how unfussy the ingredient list is, yet every single element matters: it’s the interplay of sweetness, spice, creaminess, and freshness that makes this dish pop. Gather these kitchen staples for reliable results, and don’t skip the garnishes—they add the final bright note!
- Shrimp (1 lb, peeled and deveined): Choose plump, raw shrimp for the juiciest, most flavorful bite; they cook quickly and absorb that luscious curry flavor.
- Olive oil (1 tbsp): Perfect for giving your shrimp a delicate sear without overpowering flavors.
- Salt and pepper (to taste): Just a touch enhances all the other lively ingredients—never skip the seasoning!
- Jasmine rice (1 cup): This fragrant, slightly sticky rice is aromatic and ideal for soaking up the golden coconut curry sauce.
- Water or chicken/vegetable broth (1 1/2 cups): Broth gives the rice even more depth, but water works perfectly well for clean, pure flavor.
- Coconut oil (1 tbsp): Adds a subtle richness and pairs beautifully with coconut milk for an extra layer of flavor.
- Onion, finely chopped (small): Gently frying the onion builds a foundation of sweetness and complexity for your curry.
- Garlic, minced (2 cloves): That unmistakable aromatic hit—don’t be shy!
- Fresh ginger, grated (1 tbsp): Adds a spicy, zesty warmth that brightens the sauce.
- Red curry paste (1–2 tbsp, adjust to taste): Brings the heat and signature Thai curry flavor, use more or less depending on your spice preference.
- Coconut milk (one 14 oz can): The key to a creamy, slightly sweet sauce that melds all the flavors together beautifully.
- Fish sauce (1 tbsp, optional): Adds a little extra savory depth—if you like that classic umami, go for it!
- Lime juice (1 tbsp): A hit of acidity at the end wakes up all the flavors and balances the richness.
- Fresh cilantro, for garnish: Sprinkled on top, it adds freshness and a hit of bold green.
- Lime wedges, for serving: Essential for anyone who loves a final zesty squeeze!
How to Make Coconut Curry Shrimp with Jasmine Rice
Step 1: Rinse and Cook the Jasmine Rice
Start by rinsing your jasmine rice thoroughly under cold water—this washes away excess starch and ensures you’ll have lovely, fluffy grains as the base of your Coconut Curry Shrimp with Jasmine Rice. Combine your rinsed rice with water or broth in a pot, bring it to a boil, then immediately turn the heat down low, cover, and simmer. In about 15 to 18 minutes, you’ll have perfectly tender rice ready to soak up every drop of curry sauce. Fluff it gently with a fork once it’s done, and set aside.
Step 2: Sauté the Shrimp
Season your peeled, deveined shrimp generously with salt and pepper—this is key to ensuring flavor in every bite! Heat the olive oil in a wide skillet or sauté pan over medium-high, then lay your shrimp in a single layer. Sauté for 2 to 3 minutes per side, just until they turn a pretty pink and are cooked through. Don’t overcook; you want them juicy! Quickly remove the shrimp from the pan and set aside while you build the sauce.
Step 3: Make the Coconut Curry Sauce
Add coconut oil to the same skillet (no need to clean; those shrimp bits mean extra flavor). Toss in your chopped onion, minced garlic, and freshly grated ginger. Sauté for 2 to 3 minutes until soft and fragrant. Next, stir in the red curry paste—this is where the vibrant color and aroma kick in! Let it sizzle for about a minute, stirring often so it doesn’t stick.
Step 4: Simmer the Sauce
Pour in the coconut milk and, if you’re using it, the fish sauce. Give everything a good stir and let it come to a gentle simmer. After 3 to 5 minutes, the sauce will thicken slightly and the kitchen will smell heavenly. Finish with a drizzle of lime juice—this brightens up all those creamy, spicy flavors, making the sauce irresistible.
Step 5: Combine and Serve
Return the cooked shrimp to the skillet, tossing them gently in the sauce just until coated and warmed through. To serve, spoon a lovely heap of jasmine rice onto each plate, ladle the golden coconut curry shrimp over the top, and get ready for the “oohs” and “ahhs.” Don’t forget to garnish with plenty of fresh cilantro and an extra lime wedge for that last pop of color and zing!
How to Serve Coconut Curry Shrimp with Jasmine Rice
Garnishes
Fresh cilantro scattered atop your Coconut Curry Shrimp with Jasmine Rice is like confetti at a celebration—it adds color, aroma, and freshness in every bite. Add a few lime wedges to the side, and let each eater give their dish a personal squeeze for an extra lift. If you really want to impress, add a sprinkle of thinly sliced red chili or chopped green onions for even more vibrancy.
Side Dishes
A simple cucumber salad with a touch of rice vinegar balances the warmth of the curry with cool crunch, while quick-steamed green beans or sautéed bok choy add a fresh green element to the plate. Thai-style roti or naan makes a wonderful addition for sopping up every bit of sauce—trust me, no one wants to leave that bowl un-scraped!
Creative Ways to Present
Present Coconut Curry Shrimp with Jasmine Rice in wide shallow bowls for a cozy, dinner-party feel, or spoon it into individual ramekins for small-plate style appetizers. For a fun twist, layer the rice and curry in lettuce cups for a light, hand-held version perfect for parties—or serve family-style from a big, beautiful platter for everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Curry Shrimp with Jasmine Rice will keep beautifully in the refrigerator for up to two days. Store the rice and the curry separately in airtight containers if possible; the flavors continue to mingle and deepen overnight, making those seconds (or thirds!) even more delicious.
Freezing
You can freeze the coconut curry shrimp without the rice for up to one month. Let the curry cool completely before transferring to a freezer-safe container. For best results, prepare fresh jasmine rice when ready to serve again, so you keep that signature fluffy texture.
Reheating
To reheat, gently warm the curry on the stovetop over low heat, adding a splash of coconut milk or water if it looks a bit thick. Rice can be quickly steamed in the microwave with a damp paper towel to revive its tenderness. Always heat thoroughly before serving, and enjoy just as you would on day one!
FAQs
Can I use frozen shrimp for Coconut Curry Shrimp with Jasmine Rice?
Absolutely! Just make sure to thaw and pat them dry before cooking for the best texture. Frozen raw shrimp work just as well as fresh—just avoid pre-cooked, as they can turn rubbery.
What’s the best substitute for red curry paste?
If you’re out of red curry paste, try yellow or green curry paste for a fun flavor twist. You can also make a quick substitute by blending chili flakes, minced garlic, ginger, and a splash of soy sauce, though the authentic depth will be different.
Is fish sauce necessary?
Fish sauce adds classic Thai umami depth but isn’t essential. You can omit it entirely or replace it with a dash of soy sauce or even a pinch of salt to keep the rich flavors balanced.
How spicy is Coconut Curry Shrimp with Jasmine Rice?
The heat level depends on your red curry paste and how much you use. Start with a smaller amount if you’re sensitive to spice, and taste as you go—you can always add more but can’t take it out!
Can I make this dish dairy-free and gluten-free?
Yes, Coconut Curry Shrimp with Jasmine Rice is naturally dairy-free and gluten-free as written. Just double-check your curry paste and fish sauce ingredients to ensure they are free from gluten-based additives.
Final Thoughts
If you’re craving a dish that feels both special and comforting, Coconut Curry Shrimp with Jasmine Rice is a total win. The bold flavors, creamy sauce, and tender shrimp are guaranteed to please at any meal. Give it a try—you may just find this becomes your new signature weeknight dinner!