Sautéed Ginger Garlic Shrimp with Coconut Rice

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Succulent shrimp sautéed in a fragrant ginger-garlic sauce served over aromatic coconut-infused jasmine rice. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs jasmine rice, 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

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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 1/4 tsp salt. Bring to a boil over medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Fluff the coconut rice with a fork and serve shrimp atop the rice. Garnish with 2 tbsp chopped fresh cilantro.