Smoky Shrimp and Coconut Rice

By , Test Kitchen Director · 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

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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.

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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