Sautéed Garlic Ginger Shrimp with Coconut Rice

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Succulent shrimp cooked quickly in garlic and ginger butter, served over fluffy coconut-infused jasmine rice for a tropical-inspired meal. This Asian-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs medium shrimp, unsalted butter, fresh garlic 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 rice, quinoa, or a quick salad. 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 lb, peeled and deveined medium shrimp
• 3 tbsp unsalted butter
• 4 cloves, minced fresh garlic
• 1 tbsp, grated fresh ginger
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tsp, divided salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped green onions
• 1/4 tsp (optional) red chili flakes

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Instructions

1. 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 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined medium shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp red chili flakes if using. Cook shrimp for 2-3 minutes on one side until pink and opaque, then flip and cook an additional 1-2 minutes until fully cooked.
4. Step 4: Remove skillet from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped green onions. Fluff the coconut rice with a fork and serve topped with the garlic ginger shrimp.