One-Pot Creamy Coconut Curry Rice with Shrimp

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

A fragrant and creamy one-pot meal featuring plump shrimp in a coconut milk curry sauce, served over fluffy jasmine rice with a hint of lime zest for an effortless dinner. This Thai-inspired one-pot recipe, ready in about 40 minutes, pairs coconut oil, shrimp, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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, diced red bell pepper
• 1 cup jasmine rice
• 1 can (13.5 oz), full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup, chopped cilantro
• 1 tbsp lime zest

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 lb shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
2. Step 2: Add 1 diced red bell pepper to the pot and cook for 3 minutes until slightly softened.
3. Step 3: Stir in 1 cup jasmine rice and cook for 1 minute, then add 1 can (13.5 oz) full-fat coconut milk, 2 tbsp red curry paste, 1 tbsp fish sauce, and 1 tbsp lime juice; bring to a simmer.
4. Step 4: Reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed, stirring once halfway.
5. Step 5: Stir in the cooked shrimp, 1/4 cup chopped cilantro, and 1 tbsp lime zest; cook for 2 more minutes until heated through. Season with salt to taste.