Half-Spoon Coconut Curry Shrimp with Jasmine Rice

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

A fragrant coconut curry with tender shrimp cooked quickly in a sauce rich with turmeric and ginger, served over fluffy jasmine rice. This thai-inspired seafood ready in about 30 minutes pairs 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 420 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves; sauté for 1 minute until fragrant. Stir in 1 tbsp red curry paste and 1/2 tsp turmeric powder; cook for 30 seconds to bloom the spices.
  3. Step 3: Pour in 1 cup full-fat coconut milk and bring to a gentle simmer. Add 1 lb peeled shrimp, 1 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until shrimp turn pink and opaque. Remove from heat, stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Serve curry over the cooked jasmine rice.

Frequently asked questions

How long does Half-Spoon Coconut Curry Shrimp with Jasmine Rice take to make?

Total time is about 30 minutes (10 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 Half-Spoon Coconut Curry Shrimp with Jasmine Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Half-Spoon Coconut Curry Shrimp with Jasmine Rice?

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 Half-Spoon Coconut Curry Shrimp with Jasmine Rice 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 Half-Spoon Coconut Curry Shrimp with Jasmine Rice?

Thai seafood 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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