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Quick Creamy Coconut Curry Shrimp Recipe with Easy Jasmine Rice Guide

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A quick and easy creamy coconut curry shrimp served with fragrant jasmine rice, perfect for busy weeknights. This dish balances rich coconut milk with mild curry spices for a comforting yet exciting meal ready in under 30 minutes.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1 ½ cups (270g) jasmine rice, rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (or coconut oil)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Handful fresh cilantro, chopped (optional, for garnish)
  • 1 lime, cut into wedges (optional, for serving)

Instructions

  1. Rinse 1 ½ cups jasmine rice under cold water until water runs clear (about 2 minutes).
  2. Place rinsed rice in a medium saucepan with 2 ¼ cups (530ml) water and a pinch of salt. Bring to a boil over medium-high heat (about 5 minutes).
  3. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  4. Remove from heat and let rice rest, covered, for 10 minutes to finish steaming.
  5. While rice cooks, heat 2 tablespoons vegetable oil in a large skillet over medium heat.
  6. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
  7. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  8. Stir in 2 tablespoons curry powder and toast for 30 seconds to release aroma.
  9. Pour in 1 can full-fat coconut milk and bring to a gentle simmer.
  10. Add peeled and deveined shrimp, stirring to coat evenly.
  11. Simmer for 4-5 minutes until shrimp turn pink and opaque; avoid overcooking.
  12. Season with salt and freshly ground black pepper to taste. Optionally, squeeze juice from half a lime into the sauce.
  13. Fluff jasmine rice with a fork and divide between plates.
  14. Spoon creamy coconut curry shrimp over rice and garnish with chopped cilantro and lime wedges if desired.

Notes

Use full-fat coconut milk for best creaminess. Rinse jasmine rice well to prevent clumping. Watch shrimp closely to avoid overcooking. If sauce is too thick, add a splash of water or broth. Toast curry powder briefly in oil to deepen flavor. For a lower-fat option, use light coconut milk but expect less creaminess. Can substitute jasmine rice with basmati or cauliflower rice for low-carb.

Nutrition

Keywords: coconut curry shrimp, quick shrimp curry, creamy shrimp curry, jasmine rice recipe, easy weeknight dinner, coconut milk curry, mild curry shrimp

Find it online: https://blipflavor.com/quick-creamy-coconut-curry-shrimp-recipe-with-easy-jasmine-rice-guide/