Coconut Rice with Crispy Shrimp

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Creamy coconut rice paired with perfectly crisped shrimp for a bright taste of the Puerto Rican coast. This Puerto Rican-inspired one-pot recipe, ready in about 35 minutes, pairs jasmine rice, coconut milk, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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 cup jasmine rice
• 1/2 cup coconut milk
• 8 oz peeled and deveined shrimp
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 2 tbsp chopped green onions
• 1/2 cut into wedges lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice, 1/2 cup coconut milk, and 1 cup water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
2. Step 2: While rice cooks, heat 1 tbsp sesame oil in a skillet over medium-high heat. Add 8 oz shrimp and cook for 2 minutes per side until pink and opaque.
3. Step 3: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, then stir in 2 tbsp chopped green onions.
4. Step 4: Fluff cooked rice with a fork, divide into bowls, top with shrimp mixture, and serve with lime wedges.