Burmese-Style Coconut Rice with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish featuring plump shrimp simmered in creamy coconut milk, finished with toasted coconut and lime zest. This asian ready in about 50 minutes pairs short-grain jasmine rice, coconut milk, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 25 min Cook: 25 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups short-grain jasmine rice under cold water until water runs clear, then drain completely.
  2. Step 2: In a medium pot, combine drained rice, 1 can coconut milk, and 1 cup water. Bring to a gentle simmer over medium-low heat, cover, and cook for 18 minutes until rice is tender and liquid is absorbed.
  3. Step 3: While rice cooks, mince 2 garlic cloves and finely chop 1/2 cup shallot. Heat 1 tsp oil in a skillet over medium-high heat, add garlic and shallot, and sauté for 2 minutes until fragrant but not browned.
  4. Step 4: Add 8 oz peeled shrimp to the skillet, season with 1 tbsp fish sauce and 1 tsp palm sugar, and cook for 3 minutes until shrimp turns pink and opaque.
  5. Step 5: Gently fold cooked shrimp mixture and 1 tbsp lime zest into the rice, cover, and let sit for 5 minutes to infuse flavors. Stir in 3 tbsp toasted coconut flakes before serving.

Frequently asked questions

How long does Burmese-Style Coconut Rice with Shrimp take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese-Style Coconut Rice with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain jasmine rice from drying out.

Can I substitute ingredients in Burmese-Style Coconut Rice with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese-Style Coconut Rice with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese-Style Coconut Rice with Shrimp?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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