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Quick Creamy Coconut Curry Shrimp Recipe with Perfect Jasmine Rice

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A fast, flavorful weeknight meal featuring tender shrimp simmered in a creamy coconut curry sauce served over perfectly fluffy jasmine rice. This recipe is quick, easy, and comforting without the fuss.

Ingredients

Scale
  • 1 pound (450 g) peeled, deveined shrimp (medium or large size)
  • 1 cup (190 g) uncooked jasmine rice
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 tablespoon yellow curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, finely chopped
  • 2 tablespoons vegetable oil or coconut oil
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon fresh lime juice
  • A handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • Red chili flakes (optional)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups (300 ml) water in a medium saucepan. Bring to a boil, then cover and reduce to a low simmer. Cook for 15 minutes, then remove from heat and let steam, covered, for another 10 minutes. Fluff with a fork before serving.
  2. While the rice cooks, heat 2 tablespoons oil in a large skillet over medium heat. Add minced garlic, grated ginger, and chopped onion. Cook, stirring frequently, until softened and fragrant, about 3-4 minutes.
  3. Sprinkle 1 tablespoon curry powder over the aromatics. Stir constantly for 30 seconds to toast the spices gently.
  4. Slowly add the entire can (13.5 oz / 400 ml) of coconut milk, stirring to blend. Let the sauce come to a gentle simmer until it thickens slightly.
  5. Stir in 1 tablespoon fish sauce (or soy sauce), lime juice, and a pinch of salt and pepper. Add red chili flakes if desired.
  6. Add the shrimp to the simmering sauce in a single layer. Cook for 2-3 minutes per side until pink and opaque. Avoid overcooking.
  7. Remove from heat. Sprinkle with freshly chopped cilantro. Serve immediately over the fluffy jasmine rice.

Notes

Do not overcrowd the pan when cooking shrimp to avoid steaming them. Toast the curry powder to release oils and deepen flavor. Use full-fat coconut milk for creaminess. Let the rice rest covered after cooking for perfect fluffiness. Marinate shrimp briefly in lime juice and salt for extra tenderness if desired. Reheat leftovers gently to avoid curdling the coconut milk.

Nutrition

Keywords: coconut curry shrimp, jasmine rice, quick dinner, creamy curry, weeknight meal, easy shrimp recipe, gluten-free, dairy-free

Find it online: https://zorbmeal.com/quick-creamy-coconut-curry-shrimp-recipe-with-perfect-jasmine-rice/