One-Pot Coconut Curry Rice with Shrimp and Vegetables
A fragrant blend of succulent shrimp, vegetables, and coconut milk simmered into creamy rice for an aromatic weeknight dinner. This thai-inspired seafood ready in about 40 minutes pairs coconut oil, peeled and deveined shrimp, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 tbsp coconut oil
- 1 lb, peeled and deveined shrimp
- 1 medium, thinly sliced red bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 cup, frozen peas
- 1 can (13.5 oz), light coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 cups, cooked jasmine rice
- 2 tbsp, chopped cilantro
- 1, thinly sliced (optional) red chili
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium-high heat; add shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
- Step 2: Add sliced red bell pepper and zucchini to the pot and cook for 3 minutes until slightly softened, then stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
- Step 3: Pour in 1 can light coconut milk, 1 tbsp fish sauce, and 1 tbsp lime juice; bring to a gentle simmer, then add 2 cups cooked jasmine rice and 1 cup frozen peas, stirring to combine.
- Step 4: Return shrimp to the pot and cook for 2-3 minutes until heated through; remove from heat, stir in 2 tbsp chopped cilantro, and garnish with sliced red chili if using.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Rice with Shrimp and Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 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-Pot Coconut Curry Rice with Shrimp and Vegetables?
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 coconut oil from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Rice with Shrimp and Vegetables?
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-Pot Coconut Curry Rice with Shrimp and Vegetables 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-Pot Coconut Curry Rice with Shrimp and Vegetables?
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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
