One-Pot Coconut Curry Shrimp with Spinach and Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant one-pot curry featuring tender shrimp simmered in a creamy coconut sauce with fresh spinach, served over fluffy jasmine rice. This thai-inspired one pot ready in about 40 minutes pairs peeled and deveined raw shrimp, olive oil, medium, diced yellow onion 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.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp yellow curry powder and cook, stirring constantly, for 30 seconds to toast the spices.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup chicken broth, stirring to combine.
  5. Step 5: Add 1 cup uncooked jasmine rice and 1 tsp salt. Bring to a simmer, cover, and cook for 12 minutes without lifting the lid.
  6. Step 6: After 12 minutes, gently stir in 1 lb peeled and deveined raw shrimp and 4 cups roughly chopped fresh spinach. Cover and cook for another 5 minutes until shrimp are opaque and rice is tender.
  7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Season with 1/2 tsp black pepper and additional salt if desired. Serve hot.

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Frequently asked questions

How long does One-Pot Coconut Curry Shrimp with Spinach and Jasmine Rice 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 Shrimp with Spinach and Jasmine 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Shrimp with Spinach and 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 One-Pot Coconut Curry Shrimp with Spinach and 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 One-Pot Coconut Curry Shrimp with Spinach and Jasmine Rice?

Thai one pot 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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