Sautéed Ginger Garlic Shrimp with Coconut Rice
Succulent shrimp sautéed in a fragrant ginger-garlic sauce served over aromatic coconut-infused jasmine rice. This asian-inspired seafood ready in about 35 minutes pairs jasmine rice, (full fat) coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup jasmine rice
- 1 cup (full fat) coconut milk
- 1 cup water
- 1/2 tsp, divided salt
- 1 lb (peeled and deveined) large shrimp
- 2 tbsp olive oil
- 1 tbsp, minced fresh ginger
- 3, minced garlic cloves
- 1/4 tsp red chili flakes
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/4 tsp salt. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 1 minute until fragrant but not browned.
- Step 4: Add 1 lb peeled and deveined shrimp and 1/4 tsp red chili flakes to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Step 5: Stir in 1 tbsp soy sauce and 1 tbsp lime juice, cooking for an additional 30 seconds until the shrimp are coated and sauce is slightly thickened.
- Step 6: Fluff the coconut rice with a fork and serve shrimp atop the rice. Garnish with 2 tbsp chopped fresh cilantro.
Frequently asked questions
How long does Sautéed Ginger Garlic Shrimp with Coconut Rice take to make?
Total time is about 35 minutes (10 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 Sautéed Ginger Garlic Shrimp with Coconut 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 jasmine rice from drying out.
Can I substitute ingredients in Sautéed Ginger Garlic Shrimp with Coconut 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 Sautéed Ginger Garlic Shrimp with Coconut 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 Sautéed Ginger Garlic Shrimp with Coconut Rice?
Asian 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.
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