Coconut Curry Shrimp with Jasmine Rice Recipe

If you’re craving something that bursts with exotic flavors yet comes together effortlessly, you have to try this Coconut Curry Shrimp with Jasmine Rice. It’s a vibrant, creamy, and slightly spicy dish where tender shrimp swim in a luscious coconut curry sauce, perfectly paired with fragrant jasmine rice. Every bite offers a delightful balance of warmth from the curry paste, the sweetness of coconut milk, and subtle brightness from fresh lime. This recipe is one of those meals that feels both comforting and exciting—a true showstopper for any weeknight dinner or special occasion.

Ingredients You’ll Need

The secret to this dish lies in its simple but essential ingredients, each bringing a unique touch of flavor, texture, or color that elevates the Coconut Curry Shrimp with Jasmine Rice to something spectacular. From the fragrant ginger and garlic to the creamy coconut milk and fresh veggies, it’s a beautiful harmony of tastes waiting to happen.

• Shrimp: Use peeled and deveined shrimp for quick cooking and easy eating.
• Vegetable oil: Neutral oil to sauté aromatics without overpowering flavors.
• Onion: Adds sweetness and depth when sautéed.
• Garlic: Infuses the dish with its unmistakable savory aroma.
• Fresh ginger: Gives a warm, zesty kick that brightens the curry.
• Red or yellow curry paste: The heart of the dish, bringing vibrant color and bold spice.
• Coconut milk: Creates the creamy, silky texture and mellow flavor.
• Soy sauce: Adds umami and a subtle salty balance.
• Lime juice: Fresh acidity to lift the flavors at the end.
• Red bell pepper: Provides sweetness and a pop of color.
• Snap peas or green beans: Crunchy vegetables that add freshness and bite.
• Fresh cilantro: Bright, herby garnish that ties everything together.
• Red chili slices (optional): For those who love a bit of extra heat.
• Jasmine rice: The fragrant, fluffy base that absorbs the curry beautifully.
• Water and salt: Essentials to cook the rice perfectly.

How to Make Coconut Curry Shrimp with Jasmine Rice

Step 1: Cook the Jasmine Rice

Start by giving your jasmine rice a good rinse under cold water to remove excess starch and ensure fluffiness. Then, combine the rinsed rice, water, and a pinch of salt in a medium pot. Bring it to a boil, reduce the heat to low, cover, and let it simmer gently for about 15 minutes until the rice is tender. Fluff it up with a fork and keep it warm—the perfect foundation for your curry.

Step 2: Sauté the Aromatics

In a large skillet or pan, heat your vegetable oil over medium heat. Toss in the chopped onion, minced garlic, and fresh grated ginger, and sauté for 2 to 3 minutes. You’ll know it’s ready when the kitchen is filled with a tantalizing, fragrant aroma, signaling the exciting flavors about to unfold.

Step 3: Add the Curry Paste

Stir in your red or yellow curry paste and let it cook for about 1 minute. This quick step releases all those incredible spices and oils, creating the flavorful base that defines this Coconut Curry Shrimp with Jasmine Rice.

Step 4: Combine Coconut Milk and Vegetables

Pour in the creamy coconut milk and soy sauce, stirring everything together to create a silky, fragrant sauce. Bring it to a gentle simmer before adding your thinly sliced red bell pepper and snap peas (or green beans). Cook these just until tender-crisp, about 3 to 4 minutes, so they retain their lovely texture and vibrant color.

Step 5: Cook the Shrimp

Time for the star of the show! Add the shrimp to the skillet and cook for 2 to 3 minutes until they turn pink and are fully cooked through. Stir in fresh lime juice at the end to brighten and balance all those rich flavors. Don’t forget to taste and adjust seasoning if needed.

Step 6: Serve Your Coconut Curry Shrimp with Jasmine Rice

Spoon your fluffy jasmine rice onto plates or bowls and ladle that luscious coconut curry shrimp right on top. The colors, the aromas, and the textures combine to make each bite an absolute joy.

How to Serve Coconut Curry Shrimp with Jasmine Rice

Garnishes

Fresh cilantro adds a burst of herbaceous brightness that perfectly complements the curry’s richness. If you like a little heat, scattering some thin red chili slices on top not only looks stunning but gives an exciting kick with every bite. Simple garnishes make a big difference in presentation and flavor impact.

Side Dishes

While the Coconut Curry Shrimp with Jasmine Rice stands beautifully on its own, you can pair it with light sides like a crisp cucumber salad or a tangy mango chutney to add contrasting textures and refreshing notes. A crunchy green papaya salad or even steamed greens like bok choy works wonders too.

Creative Ways to Present

For a festive touch, serve the dish straight from a coconut shell or in colorful bowls that bring out the vivid reds and greens of the vegetables. Layer the curry over rice in a wide shallow bowl for elegant plating or serve in individual jars for an unexpected casual vibe perfect for sharing with friends.

Make Ahead and Storage

Storing Leftovers

This Coconut Curry Shrimp with Jasmine Rice keeps well in the fridge for up to 2 days. Store the shrimp curry and rice separately in airtight containers to prevent the rice from getting soggy. When you’re ready to eat, simply reheat gently to preserve the shrimp’s tender texture.

Freezing

Freezing is possible but best to avoid freezing the rice along with the shrimp curry, as jasmine rice can become mushy. Freeze the curry sauce with shrimp in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat the shrimp curry on the stove over low heat, stirring occasionally until warmed through. Add a splash of coconut milk or water if the sauce has thickened too much. Warm the jasmine rice separately in the microwave or on the stovetop with a bit of water to refresh its fluffy texture.

FAQs

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

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to achieve the best texture and avoid excess water diluting the sauce.

What type of curry paste is best?

Red or yellow curry paste both work beautifully, but red curry paste tends to be a bit spicier and deeper in flavor, while yellow curry paste is milder and more fragrant. Pick based on your spice preference.

Is it possible to make this dish vegetarian or vegan?

Yes! Swap the shrimp for tofu or mixed vegetables like sweet potatoes and cauliflower. Use a vegetable-based curry paste and soy sauce to keep it vegan-friendly.

Can I prepare any parts of this recipe in advance?

You can chop the vegetables and prepare the curry paste mixture ahead of time. The jasmine rice can be made in advance as well, but refrigerate separately from the curry.

How spicy is this dish?

The heat level depends on the curry paste used and how much chili you add. Red chili slices are optional for extra heat, so you can easily adjust the spiciness to your liking.

Final Thoughts

This Coconut Curry Shrimp with Jasmine Rice is a keeper that never fails to impress, whether for a cozy night in or when entertaining guests. Its beautiful layers of flavor and vibrant colors make every meal feel special. I wholeheartedly encourage you to give this recipe a try and let it bring a little tropical sunshine and warmth to your table!