Sautéed Ginger-Garlic Shrimp with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp infused with fragrant ginger and garlic, paired with creamy coconut rice for a comforting yet vibrant meal. This asian-inspired seafood (gluten free, dairy free) ready in about 30 minutes pairs large shrimp, peeled and deveined, fresh ginger, grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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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 rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tbsp grated fresh ginger and 4 minced garlic cloves, sautéing for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until shrimp are opaque and pink.
  4. Step 4: Stir in 1 tbsp soy sauce, 1 tsp lime zest, 1/2 tsp black pepper, and adjust seasoning with salt as needed. Cook for another minute to combine flavors.
  5. Step 5: Fluff the coconut rice with a fork and stir in 2 tbsp chopped fresh cilantro. Serve the ginger-garlic shrimp atop the coconut rice for a fragrant and satisfying dish.

Frequently asked questions

How long does Sautéed Ginger-Garlic 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 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 fresh ginger, grated 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.

Is Sautéed Ginger-Garlic Shrimp with Coconut Rice gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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