Coconut Curry Shrimp with Jasmine Rice Recipe

If you are craving a vibrant, flavorful, and comforting dish, then you have to try this Coconut Curry Shrimp with Jasmine Rice. Combining tender, juicy shrimp enveloped in a rich coconut curry sauce with the fragrant, fluffy jasmine rice makes for a perfect harmony of taste and texture. This dish is a one-pan wonder that brings exotic flavors right to your kitchen, impressing both family and friends without demanding hours of prep. It’s creamy, tangy, and just the right amount of spicy, making it one of those meals you’ll want to make again and again.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Simple, fresh ingredients come together to create a deeply satisfying meal with incredible aroma and color. Each component plays a crucial role in hitting that perfect balance of flavors and textures.

• Large shrimp: Peeled and deveined for ease, these offer a tender and juicy bite packed with protein.
• Olive oil: Used to lightly sauté and season, it prevents the shrimp from sticking while adding a subtle fruity note.
• Coconut oil: Adds that authentic tropical flavor and a silky texture to the curry sauce.
• Onion: Finely chopped to build a sweet, fragrant base for the curry.
• Garlic: Minced to infuse the curry with its unmistakable savory aroma.
• Ginger: Fresh grated ginger gives a zingy warmth that perfectly complements the coconut milk.
• Curry paste (red or yellow): Provides depth, color, and spice with its blend of spices and chilies.
• Coconut milk: The creamy heart of the sauce, offering richness and a luscious coconut flavor.
• Fish sauce or soy sauce: Adds an umami boost and salty balance to the sauce.
• Brown sugar: Balances heat and acidity with a touch of caramel-like sweetness.
• Lime juice: Freshly squeezed for brightness and a refreshing lift at the end.
• Fresh cilantro: Chopped for garnish, giving a burst of herbal freshness and color.
• Jasmine rice: Aromatic and fluffy, it perfectly soaks up the curry’s sauce and rounds out the dish.
• Salt and black pepper: Essential for seasoning to enhance all other flavors.

How to Make Coconut Curry Shrimp with Jasmine Rice

Step 1: Cook the Jasmine Rice

Start with perfectly cooked jasmine rice, which will be the soft, fragrant bed for your coconut curry shrimp. Rinse the rice under cold water until the water runs clear to remove excess starch. Then, combine the rice with water and a pinch of salt in a pot and bring to a boil. After it boils, reduce heat, cover tightly, and let it simmer gently for about 15 minutes until all the water is absorbed. Finally, remove from heat and let it stand covered for 5 minutes before fluffing it up with a fork.

Step 2: Prepare the Coconut Curry Sauce

This is where the magic starts. Warm up the coconut oil in a skillet over medium heat, then add the finely chopped onion, minced garlic, and freshly grated ginger. Cook them until fragrant and slightly translucent, about 2 to 3 minutes. Next, stir in your choice of curry paste – red or yellow – and cook for an additional minute to release its aromatic spices. Pour in the creamy coconut milk, then add fish sauce or soy sauce and brown sugar. Allow this mixture to gently simmer for 5 to 7 minutes, letting the sauce thicken slightly and the flavors meld beautifully. Finish by stirring in fresh lime juice to brighten everything up, then taste and adjust the seasoning as needed.

Step 3: Cook the Shrimp

While your sauce is gently simmering, season the shrimp with salt and pepper. Add them directly into the sauce and cook for 3 to 5 minutes until they turn pink and opaque, ensuring they’re juicy but not overcooked. The shrimp soak up the luscious coconut curry, becoming tender little flavor bombs nestled in the rich sauce.

Step 4: Plate and Serve

To serve, spoon the fluffy jasmine rice onto plates and generously ladle the coconut curry shrimp on top. The sauce should be silky and abundant so every bite is soaked in that rich coconut goodness. Garnish with freshly chopped cilantro for a pop of color and herbal zest. Don’t forget lime wedges on the side to squeeze over for an extra citrusy kick. Serve warm and watch everyone dive right in!

How to Serve Coconut Curry Shrimp with Jasmine Rice

Garnishes

Fresh cilantro is the star garnish for this dish, adding a bright, slightly citrusy note that contrasts perfectly with the creamy curry. A few lime wedges on the side are wonderful for those who love an occasional burst of tang. You might also sprinkle some toasted coconut flakes for texture or sliced red chilies for those who crave more heat.

Side Dishes

This dish shines beautifully on its own, but you can round out the meal with some steamed or stir-fried vegetables like snap peas, bok choy, or broccoli for a fresh, crunchy contrast. A simple cucumber salad with a light vinaigrette also pairs wonderfully to refresh the palate between spicy bites.

Creative Ways to Present

For dinner parties or special occasions, serve the coconut curry shrimp over jasmine rice in small bowls or ramekins, topped with the cilantro garnish and a lime wedge on the side. You can also plate it family-style in a large serving dish surrounded by fresh herbs and wedges, inviting everyone to serve themselves. For a fun twist, serve it in coconut shells to amp up the tropical vibe!

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Curry Shrimp with Jasmine Rice keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.

Freezing

You can freeze the shrimp and curry sauce separately from the rice for up to one month. Keep the sauce in a freezer-safe container and the rice in a sealed bag. When ready to eat, thaw overnight in the fridge for the best texture.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. Avoid microwaving for too long as shrimp can become tough. For rice, a quick re-steam or microwave with a damp paper towel works wonders.

FAQs

Can I use frozen shrimp for Coconut Curry Shrimp with Jasmine Rice?

Absolutely! Just be sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture.

How spicy is the curry in this recipe?

The heat level depends on the curry paste you choose and how much you add. Start with one tablespoon and taste, then increase if you want more spice.

Can I substitute jasmine rice with another type of rice?

While jasmine rice’s delicate aroma is ideal, you can use basmati or even brown rice if you prefer, adjusting cooking times accordingly.

What if I’m allergic to fish sauce?

You can easily swap fish sauce with soy sauce or tamari for a similar umami taste without the fish content.

Can this recipe be made vegan?

Definitely! Replace shrimp with tofu or vegetables like cauliflower, and use soy sauce instead of fish sauce to keep it plant-based and delicious.

Final Thoughts

This Coconut Curry Shrimp with Jasmine Rice is a recipe I genuinely adore for its effortless combination of exotic flavors and comforting textures. It’s a wonderful way to elevate a weeknight dinner or impress at your next gathering. Give it a try and savor the warmth and vibrancy this dish brings to your table — I promise it will quickly become one of your favorites too!