Coconut-Lime Shrimp Curry with Jasmine Rice

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 recipe, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 2 tbsp vegetable oil
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 1/2 cups uncooked jasmine rice
• 1/4 cup chopped cilantro leaves
• 2 sliced scallions
• 3 cups water

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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.