Smoky Shrimp and Coconut Rice

By · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish infused with coconut milk and smoked paprika, paired with tender shrimp and fresh vegetables. This caribbean-inspired one pot ready in about 45 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 420 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: 15 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1.5 cups coconut milk and 1 cup water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 18 minutes until tender; remove from heat and let stand covered for 5 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing for 2 minutes until fragrant, then add 1/2 cup diced red bell pepper and cook for 3 minutes until softened.
  3. Step 3: Stir in 1/2 cup frozen peas, 1/2 tsp ground turmeric, 1 tsp smoked paprika, and 1 lb peeled shrimp. Cook for 3-4 minutes until shrimp turn pink and opaque, then add 1/2 cup chopped cilantro and 1 tbsp lime juice; toss to combine.
  4. Step 4: Fluff the rice with a fork, then serve the shrimp mixture over the rice.

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Frequently asked questions

How long does Smoky Shrimp and Coconut Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Smoky Shrimp and 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 jasmine rice from drying out.

Can I substitute ingredients in Smoky Shrimp and 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 Smoky Shrimp and 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.

What goes well with Smoky Shrimp and Coconut Rice?

Caribbean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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