Coconut-Curry Rice with Shrimp and Peas

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

Creamy coconut rice infused with ginger and curry, loaded with plump shrimp and sweet peas for a vibrant, one-pot meal that’s ready in 35 minutes. This thai-inspired rice & grains ready in about 35 minutes pairs jasmine rice, coconut milk, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain well. In a saucepan, combine rice, 1 can coconut milk, and 1/2 cup water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
  2. Step 2: While rice cooks, heat 1 tsp coconut oil in a skillet over medium-high. Add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 8 oz shrimp and 1 tbsp curry powder, cooking for 2-3 minutes until shrimp turns pink and opaque. Stir in 1 cup snow peas and cook for 2 more minutes until peas are bright green and tender.
  4. Step 4: Remove rice from heat, fluff with a fork, then fold in shrimp mixture, 1 tbsp lime juice, and 2 tbsp chopped cilantro. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Coconut-Curry Rice with Shrimp and Peas take to make?

Total time is about 35 minutes (10 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 Coconut-Curry Rice with Shrimp and Peas?

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 jasmine rice from drying out.

Can I substitute ingredients in Coconut-Curry Rice with Shrimp and Peas?

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 Coconut-Curry Rice with Shrimp and Peas 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 Coconut-Curry Rice with Shrimp and Peas?

Thai rice & grains 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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