Coconut Curry Shrimp with Jasmine Rice Recipe

If you are craving a dish that brings a burst of tropical flavor and vibrant colors to your dinner table, look no further than Coconut Curry Shrimp with Jasmine Rice. This dish combines succulent shrimp bathed in a creamy, aromatic coconut curry sauce, served alongside fragrant jasmine rice that soaks up every bit of that delicious sauce. It’s the kind of meal that feels exotic yet approachable, perfect for a cozy weeknight or impressing friends at your next gathering. The blend of sweet, spicy, and citrusy notes makes every bite a delight worth savoring.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the quality of the ingredients. Each item plays an indispensable role, whether it’s the freshness of the shrimp, the creaminess from coconut milk, or the aromatic depth the curry paste adds. Combining vegetables gives the dish a pop of color and crunch, creating a well-balanced and irresistible meal.

• Large shrimp (1 lb/450 g): Peeled and deveined for easy cooking and perfect texture.
• Olive oil (1 tbsp): Adds a subtle richness when sautéing.
• Salt and black pepper: Essential seasoning to enhance natural flavors.
• Coconut milk (1 can, 14 oz/400 ml): Creates a luscious, creamy base packed with tropical notes.
• Red curry paste (1–2 tbsp): Controls the spice level and infuses the dish with authentic curry flavor.
• Fresh ginger (1 tsp, grated): Offers a warm, zesty punch that complements the shrimp perfectly.
• Garlic (2 cloves, minced): Aroma powerhouse that adds depth to the curry.
• Fish sauce or soy sauce (1 tbsp): Brings an umami kick, enhancing the overall savoriness.
• Lime juice (1 tsp): Brightens the dish with a fresh citrus twist.
• Honey or maple syrup (1 tsp, optional): Balances the spice with a subtle touch of sweetness.
• Bell peppers (1/2 cup, sliced): Adds brilliant color and a slight crunch.
• Snap peas or other vegetables (1/2 cup): Introduces freshness and texture contrast.
• Jasmine rice (2 cups cooked): Fragrant and fluffy, perfect to soak up the curry sauce.
• Optional garnishes: Fresh cilantro, lime wedges, and sliced green onions for that finishing touch.

How to Make Coconut Curry Shrimp with Jasmine Rice

Step 1: Cook the Jasmine Rice

Start by preparing the jasmine rice according to the package instructions. Jasmine rice is known for its delicate floral aroma and tender texture, which perfectly complements the richness of the coconut curry shrimp. Keep it warm while you prepare the sauce and shrimp to serve everything fresh and fragrant.

Step 2: Prepare the Coconut Curry Sauce

Heat a touch of olive oil over medium heat in your skillet. Toss in the minced garlic and grated ginger and sauté for one to two minutes until their irresistible aromas fill your kitchen. Next, stir in the red curry paste to release its bold spices before pouring in the creamy coconut milk. Add fish sauce, lime juice, and the optional honey or maple syrup to balance flavors. Then, toss in the sliced bell peppers and snap peas. Let it all simmer gently for 5 to 7 minutes, allowing the vegetables to soften while soaking up the luscious curry sauce. This step is crucial for developing a sauce with the right balance of spice, sweetness, and creaminess.

Step 3: Cook the Shrimp

Season your shrimp with salt and freshly ground black pepper to taste. Add them directly to your simmering curry sauce. Shrimp cook quickly — only about 3 to 4 minutes are needed before they turn pink and become opaque. This brief cooking time keeps the shrimp tender and juicy, perfectly absorbing the flavorful sauce without overcooking. Once cooked, your coconut curry shrimp are ready to be served.

Step 4: Assemble the Dish

Spoon the fragrant jasmine rice into bowls or onto plates, creating a beautiful base. Ladle the vibrant coconut curry shrimp and vegetables generously over the rice, ensuring all that delicious sauce can be enjoyed in every bite. Garnish with fresh cilantro, lime wedges, and green onions to add bursts of color and fresh, zesty notes, rounding out the dish’s tropical vibe perfectly.

How to Serve Coconut Curry Shrimp with Jasmine Rice

Garnishes

Fresh cilantro is a must-have — its bright, herbal notes contrast beautifully with the rich curry. Lime wedges provide a zesty squeeze, lifting flavors and adding brightness at the table. Sliced green onions lend a mild sharpness and crisp bite, creating an enticing visual and flavor balance. These garnishes transform your Coconut Curry Shrimp with Jasmine Rice into a feast for the senses.

Side Dishes

This dish pairs wonderfully with simple sides that won’t overpower it. Think of a light cucumber salad for crunch and cooling effect or steamed greens like bok choy or kale for added nutrition. A side of toasted naan or warm flatbread can be great for scooping up the curry. These accompaniments round out the meal beautifully, complementing the main flavors without cluttering the palate.

Creative Ways to Present

For dinner parties, serve the Coconut Curry Shrimp with Jasmine Rice in individual coconut shells or colorful bowls for a tropical, festive vibe. You can also turn this into a vibrant rice bowl with extra veggies, avocado slices, and a drizzle of coconut cream. Adding a sprinkle of toasted sesame seeds or crushed peanuts adds a delightful crunch and makes the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

Store leftover Coconut Curry Shrimp with Jasmine Rice in airtight containers in the refrigerator for up to three days. The shrimp maintain their tenderness, while the curry sauce may even deepen in flavor. Just keep the rice separate if possible to prevent it from becoming mushy.

Freezing

You can freeze the coconut curry shrimp and sauce without the rice for up to two months. Place it in a freezer-safe container or heavy-duty ziplock bag with as much air removed as possible. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Reheat the shrimp curry gently on the stove over low heat to avoid overcooking the shrimp. Stir occasionally and add a splash of water or coconut milk if the sauce thickens too much. Warm the jasmine rice separately, ideally with a sprinkle of water and covered to retain moisture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry before cooking to achieve the best texture and flavor.

Is there a substitute for red curry paste?

If you can’t find red curry paste, you can use yellow curry paste or even a mild curry powder, though the flavor profile will shift slightly. Adjust according to your spice preference.

Can I make this dish vegan or vegetarian?

Yes! Simply replace shrimp with tofu or your favorite vegetables like cauliflower or sweet potatoes, and swap fish sauce for soy sauce or tamari.

What type of jasmine rice should I use?

Use white jasmine rice for its fragrant aroma and soft texture. Brown jasmine rice works too, but it requires longer cooking and gives a nuttier flavor.

How spicy is Coconut Curry Shrimp with Jasmine Rice?

The heat level depends on how much red curry paste you add. Start with a tablespoon for mild spice and increase to two if you like it hotter. The coconut milk also mellows the heat beautifully.

Final Thoughts

There is something so satisfying about the comforting creaminess and the vibrant flavors of Coconut Curry Shrimp with Jasmine Rice. It’s a dish that invites you to slow down, savor, and enjoy each bite with a smile. Whether you’re treating yourself on a busy weeknight or serving it to friends who will rave about your cooking, this recipe never disappoints. Give it a try soon and watch it earn a happy spot in your meal rotation.