Shrimp Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant Caribbean curry featuring shrimp simmered in a coconut-infused sauce, served alongside fluffy coconut rice. This Caribbean recipe, ready in about 35 minutes, pairs large shrimp, coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 large shrimp
• 1 cup coconut milk
• 2 tbsp yellow curry powder
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 1 cup long grain white rice
• 1 cup water
• 1 tsp salt
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a saucepan, combine the rice, 1 cup water, 1/2 cup coconut milk, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid absorbed.
2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp yellow curry powder and cook for 1 minute to release spices' aroma. Add 1 cup coconut milk and 1 tsp salt, bringing the sauce to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the curry sauce. Cook for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro.
6. Step 6: Fluff the coconut rice with a fork, then serve alongside the shrimp curry for a rich, aromatic Caribbean meal.