Coconut-Lime Shrimp Curry with Jasmine Rice

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

A fragrant curry featuring tender shrimp simmered in creamy coconut milk with zesty lime and aromatic spices, served over fluffy jasmine rice. This thai-inspired father’s day ready in about 40 minutes pairs large shrimp, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 470 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 3 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and keep covered.
  2. Step 2: In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas.
  3. Step 3: Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a gentle simmer. Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp fresh lime juice.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the coconut curry, cook for 4-5 minutes until shrimp turn pink and curl, and sauce thickens slightly.
  5. Step 5: Remove from heat, stir in 1/4 cup chopped cilantro leaves and garnish with 2 sliced scallions. Serve the shrimp curry hot over the steamed jasmine rice for a vibrant and satisfying meal.

Frequently asked questions

How long does Coconut-Lime Shrimp Curry with Jasmine Rice take to make?

Total time is about 40 minutes (15 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-Lime Shrimp Curry with Jasmine Rice?

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 large shrimp from drying out.

Can I substitute ingredients in Coconut-Lime Shrimp Curry with Jasmine Rice?

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-Lime Shrimp Curry with Jasmine Rice 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-Lime Shrimp Curry with Jasmine Rice?

Thai father’s day 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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