Hidden Coconut Curry Shrimp with Jasmine Rice

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

A creamy shrimp curry where coconut milk is the hidden star, creating a rich, aromatic sauce that melds perfectly with jasmine rice. This asian-inspired seafood (gluten free) ready in about 33 minutes pairs shrimp, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 18 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse jasmine rice under cold water until water runs clear, then cook according to package directions until fluffy.
  2. Step 2: Peel and mince 1 tbsp fresh ginger, then sauté in 1 tbsp oil over medium heat for 2 minutes until aromatic.
  3. Step 3: Stir in 2 tsp curry powder and cook for 1 minute until fragrant, then add 1/2 cup coconut milk and simmer for 3 minutes.
  4. Step 4: Add shrimp and remaining coconut milk, stirring until shrimp turn pink and opaque (about 4 minutes).
  5. Step 5: Season with 1/4 tsp salt and a pinch of sugar. Simmer uncovered for 2 more minutes to thicken slightly.
  6. Step 6: Serve shrimp curry over jasmine rice, garnishing with lime wedges and a sprinkle of fresh cilantro.

Frequently asked questions

How long does Hidden Coconut Curry Shrimp with Jasmine Rice take to make?

Total time is about 33 minutes (15 min prep + 18 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 Hidden 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 Hidden 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 Hidden 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.

Is Hidden Coconut Curry Shrimp with Jasmine Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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