Sautéed Garlic Ginger Shrimp with Coconut Rice
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 (gluten free) ready in about 30 minutes pairs peeled and deveined medium shrimp, unsalted butter, minced 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 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 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
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 1/2 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic Ginger Shrimp with Coconut Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Garlic Ginger 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Ginger 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 Garlic Ginger 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.
Is Sautéed Garlic Ginger Shrimp with Coconut Rice gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
