If you’re searching for a dish that feels like a tropical getaway on a plate, Coconut Curry Shrimp with Jasmine Rice is the answer. Each forkful delivers plump, juicy shrimp bathed in a creamy coconut curry sauce, nestled beside fluffy jasmine rice that soaks up every drop. This recipe balances the gentle sweetness of coconut with the bold heat of curry, bursts of fresh lime, and bright cilantro. It’s vibrant, easy enough for a weeknight, yet elegant enough for entertaining. Let’s dive into my absolute favorite way to enjoy shrimp!
Ingredients You’ll Need
Gathering a handful of fresh, fragrant ingredients is all you need to create magic with Coconut Curry Shrimp with Jasmine Rice. Each one adds something special to this recipe, whether it’s a pop of color, a boost of flavor, or the perfect texture contrast.
- Shrimp: Large, peeled, and deveined shrimp cook quickly and absorb flavor beautifully—fresh or frozen both work!
- Coconut Oil: Adds a subtle nutty richness that complements the coconut milk in the curry (olive oil is a great substitute if you prefer).
- Salt & Pepper: Simple seasonings that let the other ingredients shine.
- Coconut Milk: The base of the luscious, creamy curry sauce—make sure it’s unsweetened for best results.
- Red Curry Paste: The flavor powerhouse—start with one tablespoon, add more for extra heat and depth.
- Garlic: One clove, minced, brings an irresistible aroma and punch of flavor.
- Fresh Ginger: Grated ginger infuses the sauce with brightness and a gentle zing.
- Lime Juice: Just a splash lifts all the flavors and adds a tangy finish.
- Fish Sauce (optional): Provides an umami boost; skip or swap with a dash of soy sauce for a pescatarian version.
- Sugar: Just a teaspoon tames the heat and balances the curry’s depth.
- Fresh Cilantro: The perfect finishing herb, adding color and a touch of freshness right before serving.
- Jasmine Rice: Its floral aroma and tender texture make it the ultimate partner for soaking up curry sauce.
- Water: For perfectly steamed rice every single time.
- Pinch of Salt: Enhances the rice’s natural flavor so it never tastes bland.
How to Make Coconut Curry Shrimp with Jasmine Rice
Step 1: Cook the Jasmine Rice
Let’s start by building the perfect base. Rinse your jasmine rice under cold water to remove extra starch, which gives you those distinct, fluffy grains. Combine the rice, water, and a pinch of salt in a pot, then bring it to a gentle boil. Once boiling, lower the heat, cover tightly, and let it simmer for about 15 to 18 minutes—no peeking! When all the water is absorbed, fluff your rice with a fork and set aside, ready to catch a cascade of savory curry sauce.
Step 2: Prepare the Coconut Curry Sauce
Now the magic happens. In a large skillet, heat your coconut oil over medium heat, then gently sauté your garlic and ginger until they’re fragrant—just a minute or two. Add the red curry paste; this is when your kitchen starts smelling seriously amazing. Give it a quick stir for 30 seconds, then pour in the coconut milk, fish sauce (if using), lime juice, and sugar. Let this mixture simmer for 5 minutes, swirling into a glossy, slightly thickened sauce that’s rich and inviting.
Step 3: Cook the Shrimp
Season your shrimp with salt and pepper, then nestle them into the bubbling coconut curry sauce. Let them cook gently for 3 to 4 minutes, turning once, until they’re just pink and opaque—overcooked shrimp can get rubbery, so keep a close eye. They’ll soak up all those gorgeous flavors from the sauce while staying juicy and tender.
Step 4: Serve Up the Magic
Ready for plating? Scoop some jasmine rice onto each plate, then spoon over a generous helping of Coconut Curry Shrimp with Jasmine Rice, letting the sauce flow over the rice. Scatter plenty of chopped fresh cilantro on top for a burst of color and brightness. Get ready to dig in—this is comfort food with an exotic twist!
How to Serve Coconut Curry Shrimp with Jasmine Rice
Garnishes
Finish this dish with a flourish! A sprinkle of fresh cilantro gives a citrusy pop, while extra lime wedges let everyone adjust their tang. Toasted coconut flakes, chopped scallions, or thinly sliced red chili peppers also make fantastic garnishes for Coconut Curry Shrimp with Jasmine Rice, adding color and a little extra flair.
Side Dishes
The flavors are so bold that simple sides work best. Try a crisp cucumber salad, lightly steamed broccoli, or sugar snap peas for a fresh crunch. Some warm naan or flatbread is irresistible for sopping up every last drop of that creamy, spiced coconut sauce.
Creative Ways to Present
Hosting friends? Serve the curry and rice in separate decorative bowls, letting everyone build their own. For an elegant dinner, mold jasmine rice into domes with a ramekin and position shrimp neatly around the plate. Or go family-style: set everything in the center and encourage guests to dig in. However you serve it, Coconut Curry Shrimp with Jasmine Rice always looks inviting!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully—just store the rice and curry separately in airtight containers in the fridge. They’ll stay fresh for up to 3 days, meaning tomorrow’s lunch is already sorted (and possibly even more flavorful after flavors meld overnight).
Freezing
You can freeze the coconut curry shrimp sauce on its own for up to a month. It’s best to make fresh rice when you reheat, as frozen rice can get mushy, but if you do freeze the rice, spread it in a thin layer and use airtight bags for best texture later.
Reheating
To bring everything back to life, gently rewarm the curry shrimp sauce in a skillet over low heat, stirring occasionally. If it’s thickened in the fridge, splash in a little extra coconut milk or water to loosen. For rice, microwave with a damp paper towel to restore fluffiness, or re-steam on the stovetop.
FAQs
Can I use frozen shrimp in Coconut Curry Shrimp with Jasmine Rice?
Absolutely! Frozen shrimp work just as well—simply thaw them in cold water, pat them dry, and proceed with the recipe. They absorb the vibrant coconut curry flavors beautifully.
What can I use if I don’t have red curry paste?
You can substitute yellow or green curry paste for a different flavor profile, or even a mild curry powder in a pinch. Adjust spice levels as needed since each paste brings its own heat.
Is fish sauce necessary?
Fish sauce adds a traditional salty, umami depth, but it’s totally optional. For a vegetarian twist, swap it for soy sauce or just leave it out and salt to taste.
Can I make Coconut Curry Shrimp with Jasmine Rice dairy-free and gluten-free?
This recipe is already dairy-free thanks to coconut milk! It’s also naturally gluten-free—just double-check your curry paste and fish sauce for any added gluten if you have sensitivities.
How spicy is this dish?
The heat depends on your curry paste and how much you add. Start with one tablespoon and taste as you go—you can always add more for extra spice, but it’s harder to take it away!
Final Thoughts
I hope you’ll give Coconut Curry Shrimp with Jasmine Rice a spot at your dinner table soon! It’s a vibrant, soul-satisfying meal that always lifts my spirits and earns rave reviews. Whether you’re making it just for yourself or sharing it with friends, don’t be surprised if you find yourself craving it again and again. Happy cooking!