If you crave a dish that’s equal parts cozy and bold, Coconut Curry Shrimp with Jasmine Rice is a true showstopper. Imagine plump, juicy shrimp swimming in a lush coconut curry sauce—each bite infused with aromatics, just the right hint of spice, and a sun-kissed finish of lime. Paired with fragrant jasmine rice, this meal ticks all the boxes: flavorful, satisfying, and surprisingly easy to pull together. Whether you’re spicing up a weeknight dinner or impressing guests, this dish promises a comforting escape with every bite.
Ingredients You’ll Need
You won’t need a laundry list of items—just a handful of well-chosen ingredients to make Coconut Curry Shrimp with Jasmine Rice sing! Every element on this list matters: from the creamy coconut milk to the sweet-smelling rice, each one adds its own magic, giving you layers of flavor and a rainbow of colors on your dinner table.
- Shrimp: Go for big, juicy shrimp that hold their own and soak up all that amazing curry flavor.
- Salt and pepper: A simple seasoning, but essential for bringing out the sweetness in the shrimp.
- Olive oil: Perfect for giving the shrimp a quick, golden sear without overpowering their taste.
- Coconut oil or vegetable oil: Adds a hint of tropical aroma and makes the curry sauce irresistibly silky.
- Onion: Finely chopped, this is the backbone of your sauce’s savoriness.
- Garlic: Just a couple of cloves, but they’ll infuse the sauce with deep flavor.
- Ginger: Fresh, grated ginger adds zing and a warm kick that lifts the sauce.
- Red or yellow curry paste: Pick your favorite for heat and color—either way, it’s the heart of your curry’s flavor.
- Coconut milk: Creamy, dreamy, and the soul of that velvety sauce.
- Fish sauce or soy sauce: Gives a touch of umami and depth to the curry; use soy for a vegetarian twist.
- Brown sugar: Just a teaspoon helps balance all the flavors with a subtle sweetness.
- Lime juice: This brightens everything up and ties the sauce together with fresh acidity.
- Fresh cilantro: Chopped and sprinkled just before serving for color and a fresh, herbal finish.
- Jasmine rice: Its delicate aroma and fluffy texture make it the perfect base for soaking up all that curry goodness.
- Water and salt (for rice): Simple, but makes all the difference in getting your rice just right.
How to Make Coconut Curry Shrimp with Jasmine Rice
Step 1: Cook the Jasmine Rice
Start by giving your rice a quick rinse under cold water—this step stops the grains from getting too sticky. Combine the jasmine rice, water, and a pinch of salt in a saucepan. Bring it all to a boil, then immediately drop the heat to low and cover. Let it gently simmer for 15 to 18 minutes until the rice is tender and has absorbed all the water. Fluff it with a fork to release the steam and set aside. Your kitchen will be filled with the rice’s subtle, nutty aroma!
Step 2: Sear the Shrimp
While the rice works its magic, turn your attention to the shrimp. Pat them dry, season generously with salt and pepper, and heat olive oil in a large skillet over medium-high heat. Add the shrimp to the hot pan—be careful not to crowd them, so they can get that beautiful golden sear. Cook each side for 2 to 3 minutes, just until they’re pink and opaque. Remove and set aside to keep them perfectly tender.
Step 3: Build the Coconut Curry Sauce
In a separate pan (or the same skillet, wiped clean), warm up the coconut oil over medium heat. Toss in the chopped onion, followed by garlic and ginger. Sauté for 2 to 3 minutes until fragrant and the onion begins to turn translucent. Stir in the curry paste and let it cook for another minute—this step unlocks all those bold curry flavors. Next, pour in the coconut milk, fish sauce or soy sauce, and brown sugar. Mix it all together, bring the sauce to a simmer, and let it bubble gently for about 5 minutes. Finally, squeeze in the juice of one lime for that perfect bright finish.
Step 4: Combine Shrimp and Sauce
Tumble the cooked shrimp right into the bubbling curry sauce, and toss everything gently, just until the shrimp are well coated and warmed through. The sauce will cling to every shrimp, hugging them with all its creamy, spicy, and tangy goodness.
Step 5: Serve and Enjoy
Spoon a generous helping of jasmine rice onto each plate or bowl. Top with the steamy coconut curry shrimp, making sure to ladle plenty of sauce over the rice. Sprinkle with chopped fresh cilantro for a vibrant pop of color and flavor, and add lime wedges for squeezing over at the table. Dinner is served!
How to Serve Coconut Curry Shrimp with Jasmine Rice
Garnishes
Jazz up your Coconut Curry Shrimp with Jasmine Rice with a flurry of toppings—fresh cilantro adds a splash of green, lime wedges bring pep and sparkle, and a sprinkle of thinly sliced red chili or crispy shallots takes it to restaurant-level gorgeous. If you love crunch, toss on a handful of roasted peanuts for an unexpected twist.
Side Dishes
This dish is a centerpiece on its own, but it also plays well with others. Try serving with crisp steamed vegetables like broccoli, snap peas, or baby bok choy for a refreshing contrast. On busy nights, a simple cucumber salad with a tangy dressing or some soft, warm naan bread will happily round out your meal and help soak up that delicious curry sauce.
Creative Ways to Present
Coconut Curry Shrimp with Jasmine Rice shines in all kinds of settings. For a cozy weeknight, serve it family-style in a big shallow bowl, letting everyone help themselves. For a dinner party, build individual mounds of jasmine rice with the curry shrimp artfully spooned over the top, tucked with lime wedges and a herbal shower of cilantro. For an extra-special touch, try serving in hollowed-out coconuts for a tropical, photo-ready effect!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, lucky you! Transfer any extra Coconut Curry Shrimp with Jasmine Rice to airtight containers, keeping the rice and curry separate if possible. Store in the refrigerator for up to three days—this actually lets the flavors deepen and meld together.
Freezing
While jasmine rice generally freezes well, shrimp can toughen if frozen and reheated, so it’s best to freeze just the coconut curry sauce. Pour it into a freezer-safe container, leave some room for expansion, and pop it in the freezer for up to 2 months. Make fresh shrimp and rice upon thawing for best texture and flavor.
Reheating
To bring leftovers back to their original glory, reheat the curry sauce gently in a saucepan over low heat, stirring frequently. If the sauce thickens too much, add a splash of coconut milk or water to loosen it. Heat the rice separately in the microwave or on the stovetop with a sprinkle of water to fluff it up. Add freshly cooked shrimp if you’ve frozen just the sauce.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them fully in the fridge or under cold running water, then pat dry before seasoning and searing. This will help you get that crave-worthy golden exterior.
What curry paste works best for Coconut Curry Shrimp with Jasmine Rice?
Both red and yellow curry paste are great choices. Red will bring a bolder flavor and a little more heat, while yellow is milder and slightly sweeter. Use whichever you love—or try both to find your favorite!
Is there a dairy-free or gluten-free version?
Coconut Curry Shrimp with Jasmine Rice is naturally dairy free—just be sure to use gluten-free soy sauce or stick with fish sauce if you’re avoiding gluten. Double-check your curry paste ingredients as well.
Can I make this dish vegetarian or vegan?
Definitely! Swap the shrimp for firm tofu or tempeh and use soy sauce instead of fish sauce. You’ll still get all that creamy, flavorful curry bliss with Jasmine rice as your base.
How spicy is this dish?
The spice level depends on your choice (and amount) of curry paste. Start with less—especially if guests are sensitive to spice—and build up to your perfect level. You can always add sliced fresh chili as a garnish for those who like it hot.
Final Thoughts
There’s something truly joyful about sharing Coconut Curry Shrimp with Jasmine Rice with family and friends. Whether you’re new to cooking Thai-inspired flavors or an old pro, this dish is destined to become a favorite. Give it a try—you’ll fall in love with its warmth, color, and crowd-pleasing personality. Bon appétit!