Goan-Style Coconut Rice with Shrimp

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

A fragrant one-pot rice dish with plump shrimp simmered in coconut milk and aromatic spices, ideal for weeknight dinners. This indian-inspired quick meals ready in about 35 minutes pairs short-grain rice, coconut milk, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 Indian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse rice under cold water until water runs clear. Heat coconut oil in a pot over medium heat, adding cumin seeds and cooking for 30 seconds until they pop.
  2. Step 2: Add chopped onion and sauté for 3 minutes until soft. Stir in grated ginger and chopped green chili, cooking for 1 minute.
  3. Step 3: Add rice, salt, and 3/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
  4. Step 4: While rice cooks, heat 1/2 tbsp oil in a skillet. Sauté shrimp for 2 minutes until pink and curled.
  5. Step 5: Once rice is cooked, gently fold in shrimp and coconut milk. Cover and cook for 3 more minutes. Stir in fresh cilantro before serving.

Frequently asked questions

How long does Goan-Style Coconut Rice with 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 Goan-Style Coconut Rice with 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 short-grain rice from drying out.

Can I substitute ingredients in Goan-Style Coconut Rice with 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 Goan-Style Coconut Rice with 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 Goan-Style Coconut Rice with Shrimp?

Indian quick meals 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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