Coconut Rice with Crispy Shrimp

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

Creamy coconut rice paired with perfectly crisped shrimp for a bright taste of the Puerto Rican coast. This puerto rican-inspired one pot 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.

Prep: 15 min Cook: 20 min Serves 2 Puerto Rican cuisine 510 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. 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.

Frequently asked questions

How long does Coconut Rice with Crispy Shrimp take to make?

Total time is about 35 minutes (15 min prep + 20 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 with Crispy Shrimp?

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 Rice with Crispy Shrimp?

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 with Crispy Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Crispy Shrimp?

Puerto Rican 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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