If you have a craving for something that bursts with flavor, vibrancy, and a touch of exotic warmth, you’ve got to try this Coconut Curry Shrimp with Jasmine Rice. It’s a harmonious blend of tender shrimp simmered in a rich, creamy coconut curry sauce paired perfectly with fluffy, fragrant jasmine rice. Each bite offers a delightful dance of spices, sweetness, and freshness that makes this dish irresistibly comforting and exciting all at once. Whether for a weeknight dinner or when you want to impress friends with minimal fuss, this recipe is a total winner and sure to become one of your go-to meals.

Coconut Curry Shrimp with Jasmine Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Coconut Curry Shrimp with Jasmine Rice is in how the ingredients come together effortlessly to create big, bold flavors. Each component is simple but crucial, adding layers of taste, texture, and color that make this dish shine.

Shrimp (1 lb): Fresh or frozen, peeled and deveined shrimp cook quickly and soak up the coconut curry flavors wonderfully.
Olive oil (1 tablespoon): Used as the perfect base to sauté aromatics, adding a mild richness.
Onion (1 small, finely chopped): Brings a sweet savoriness once softened.
Garlic (2 cloves, minced): Offers an essential pungent depth that wakes up all other flavors.
Fresh ginger (1 tablespoon, grated): Adds a zesty, slightly spicy warmth that complements the curry.
Red or yellow curry paste (1–2 tablespoons): The heart of the dish, this packs the curry’s aromatic punch – adjust for your spice preference.
Coconut milk (1 can, 14 oz): Creates a luscious, creamy sauce with just the right sweetness.
Fish sauce or soy sauce (1 tablespoon): Brings umami depth and seasoning to balance the sweetness.
Lime juice (1 tablespoon): Adds vibrant acidity to brighten the entire dish.
Sugar (1 teaspoon, optional): A pinch to round out flavors if needed.
Bell peppers (1/2 cup, thinly sliced): Provides a crunchy texture and colorful pop.
Snap peas or green beans (1/2 cup): Green veggies that add freshness and a satisfying snap.
Salt and black pepper: To taste, seasoning every component perfectly.
Fresh cilantro: A fragrant herb to garnish and elevate the final presentation.
Jasmine rice (1 cup): Fragrant and fluffy, it’s the ideal base to soak up all that delicious curry sauce.
Water (2 cups) and a pinch of salt: Necessary for perfectly steamed jasmine rice.

How to Make Coconut Curry Shrimp with Jasmine Rice

Step 1: Cook the Jasmine Rice

The foundation of this dish starts with perfectly cooked jasmine rice. Rinse the rice under cold water until the water runs clear; this removes excess starch and prevents it from becoming gummy. Bring water with a pinch of salt to a boil, then add the rice. Reduce the heat to low, cover, and let it simmer gently for 15 minutes until the water is fully absorbed. Once done, take it off the heat but keep the lid on for another 5 minutes. Fluff it up gently with a fork to keep it light and airy.

Step 2: Prepare the Curry Sauce

In a large skillet, heat olive oil over medium heat. Toss in the onion, garlic, and freshly grated ginger, sautéing until they become fragrant and tender, which takes about 2 to 3 minutes. This combination forms the flavor base that sets the tone for your curry. Stir in the red or yellow curry paste and cook it for about a minute; this step releases the essential oils and deepens the flavor immensely.

Step 3: Simmer in Coconut Milk and Seasonings

Pour the creamy coconut milk into the skillet and bring everything to a gentle simmer. Add fish sauce or soy sauce, the fresh lime juice, and a teaspoon of sugar if desired. Season with salt and pepper carefully – taste as you go to balance the savory, sweet, and tangy notes just right.

Step 4: Add Vegetables and Shrimp

Drop in the vibrant bell peppers and snap peas, letting them cook for 2 to 3 minutes to retain their crunch and bright color. Then add the shrimp, cooking for 3 to 5 minutes until they turn a beautiful pink and are fully cooked through. The shrimp should be tender and juicy, each piece coated with that luscious coconut curry sauce.

Step 5: Serve It Up

Divide the fragrant jasmine rice into bowls or plates and generously spoon the coconut curry shrimp and vegetable mixture over the top. Garnish with fresh cilantro leaves and lime wedges for an extra layer of freshness and zing. You’re now ready to dive right in!

How to Serve Coconut Curry Shrimp with Jasmine Rice

Garnishes

A sprinkle of fresh cilantro is a must to add color and a bright herbal note. Lime wedges on the side allow everyone to add a little extra citrus punch just before eating. For a touch of heat, offering sliced fresh chili or a drizzle of chili oil can elevate the dish beautifully.

Side Dishes

While the Coconut Curry Shrimp with Jasmine Rice is a full meal by itself, serving it alongside a simple cucumber salad or lightly steamed greens like bok choy can give crispness to contrast the creamy curry. A small bowl of crushed peanuts makes for a delightful crunchy topping if you love texture contrasts.

Creative Ways to Present

For a fun twist, serve the coconut curry shrimp over coconut rice rather than plain jasmine rice to enhance the tropical flair. You can also turn the dish into a vibrant bowl by layering with roasted vegetables or pickled onions. For dinner parties, presenting it in individual coconuts or small cast-iron skillets adds an impressive wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover coconut curry shrimp and jasmine rice separately in airtight containers in the refrigerator. The curry keeps well for up to three days, while the rice may dry out if stored too long, so plan to enjoy it soon for the best texture.

Freezing

You can freeze the cooked curry shrimp mixture, but it’s best without the rice to avoid sogginess. Freeze in a tightly sealed container for up to a month. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat the curry shrimp on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of water or coconut milk if the sauce thickens too much. Warm the jasmine rice separately in the microwave or steamed to restore fluffiness before serving together.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture diluting the curry sauce.

What if I don’t have curry paste?

You can make a simple substitute by mixing curry powder with a bit of minced garlic, ginger, and chili flakes, but the paste provides the authentic, concentrated flavor that really makes the dish sing.

Is there a non-seafood alternative to this recipe?

Definitely! You can swap the shrimp for chicken breast pieces, tofu, or even mixed vegetables to keep it vegetarian. Adjust cooking times accordingly to ensure everything is cooked through.

How spicy is Coconut Curry Shrimp with Jasmine Rice?

The spice level depends entirely on the amount of curry paste you use. Starting with one tablespoon will give a mild warmth, and adding up to two tablespoons kicks up the heat nicely for spice lovers.

Can I make this dish gluten-free?

Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce or fish sauce, and double-check your curry paste to ensure it’s free of gluten-containing ingredients.

Final Thoughts

This Coconut Curry Shrimp with Jasmine Rice is one of those dishes that feels like a warm hug from the inside out. It’s spectacularly flavorful but surprisingly easy to make, perfect for both weeknight dinners and sharing with friends. I can’t recommend it enough, and I hope it brings as much joy to your table as it does to mine. Give it a try, and let the cozy, vibrant flavors transport you to your own little tropical paradise!