One-Pan Spicy Coconut Shrimp with Rice
Plump shrimp sizzling in a fragrant coconut-chili sauce, served over fluffy jasmine rice for a restaurant-worthy dinner ready in 25 minutes. This thai-inspired seafood ready in about 25 minutes pairs peeled and deveined shrimp, uncooked jasmine rice, (13.5 oz) can coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 cup, uncooked jasmine rice
- 1 (13.5 oz) can coconut milk
- 2 tbsp red curry paste
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 cloves, minced garlic
- 1/2 tsp red chili flakes
- 1 tsp sesame oil
- 3, sliced green onions
Instructions
- Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear, then cook in 1.5 cups water in a rice cooker or pot until fluffy (about 15 minutes).
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1/2 tsp red chili flakes, stirring for 30 seconds until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until oil separates. Add 1 (13.5 oz) can coconut milk, 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar, bringing to a gentle simmer.
- Step 4: Add 1 lb shrimp to the sauce, stirring to coat. Simmer for 5-6 minutes until shrimp turn pink and opaque, stirring occasionally.
- Step 5: Serve shrimp and sauce over cooked jasmine rice, garnished with 3 sliced green onions. Let rice sit covered for 5 minutes before serving to absorb flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Spicy Coconut Shrimp with Rice take to make?
Total time is about 25 minutes (10 min prep + 15 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 One-Pan Spicy Coconut Shrimp with Rice?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pan Spicy Coconut Shrimp with 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 One-Pan Spicy Coconut Shrimp with 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 One-Pan Spicy Coconut Shrimp with 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
