One-Pan Spicy Coconut Shrimp with Rice

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, pairs shrimp, jasmine rice, 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving

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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

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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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.