Coconut-Rice Shrimp Skillet with Scallions

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

Sweet shrimp and fragrant coconut rice cooked together in a savory broth, finished with crispy scallion tops for texture. This asian fusion-inspired one pot ready in about 40 minutes pairs shrimp, coconut milk, jasmine rice 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.

Prep: 15 min Cook: 25 min Serves 4 Asian Fusion cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp peanut oil in a large skillet over medium heat. Add 1 lb peeled and deveined shrimp, 2 tbsp grated ginger, and 2 tbsp soy sauce. Cook for 3 minutes until shrimp turns pink.
  2. Step 2: Add 1 cup jasmine rice, 1 cup vegetable broth, 1/2 tsp salt, and 1/2 cup coconut milk. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  3. Step 3: Remove lid, stir in remaining 1 cup coconut milk. Cook for 5 minutes until rice is tender and sauce is creamy.
  4. Step 4: Finely slice 1/2 bunch scallions. Add to skillet, stir, and cook for 2 minutes until crisp. Finish with lime wedges.

Frequently asked questions

How long does Coconut-Rice Shrimp Skillet with Scallions 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-Rice Shrimp Skillet with Scallions?

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 shrimp from drying out.

Can I substitute ingredients in Coconut-Rice Shrimp Skillet with Scallions?

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-Rice Shrimp Skillet with Scallions 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-Rice Shrimp Skillet with Scallions?

Asian Fusion one pot 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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