Coconut Curry Shrimp & Rice

Coconut Curry Shrimp & Rice has honestly saved me more nights than I can count.

You know those evenings when you want something cozy, flavorful, and easy—but you’re staring at your kitchen like, “Nope, not today”?

This recipe checks all the boxes, and the whole meal happens in just one happy bowl.

It’s got all the Thai-inspired creamy, spicy goodness, but you’re not stuck washing eight thousand pans later. (Trust me. I love a minimal cleanup.)

Plus, if you love seafood but want something beyond the basics, you’ll probably dig this and the juicy flavors in this garlic butter shrimp rice too.

Not to sidetrack you, but do you ever crave something sweet after a big, hearty dinner?

The answer is probably yes, unless you’re one of those “I don’t do dessert” types. (Can’t relate. No idea how y’all do it.)

Personally, I think a little treat rounds things out—like a bit of coconut cream pie or even just a square of chocolate.

Anyway, remind me to share my favorite pie recipe next time.

Why You’ll Love This Recipe

Let me just say, once you taste this, you’ll see why it’s a repeat offender in my kitchen.

First off, the creamy coconut milk makes everything taste like you went out for takeout at a five-star restaurant, but really you just wore your fuzzy socks and stayed home.

The shrimp cooks up tender, never chewy (who has time for rubbery shrimp?), and the rice soaks up every gorgeous, spicy-sweet drop.

I also love that it’s one-bowl magic—simple to make and honestly feels a little special, even if you’re just eating on your couch.

Ingredients

Okay, here’s what you’ll want to have on hand—and don’t worry, nothing crazy or hard to find.

I always use peeled shrimp, so I’m not dealing with shells at mealtime.

Coconut milk is non-negotiable for that rich flavor, and then things like curry paste, a bit of garlic, diced onion, a squeeze of lime, and, of course, rice.

If you’ve got some peas or bell pepper hangin’ out in your fridge, toss those in for bonus color and crunch.

This dish loves veggies.

Timing

Start to finish, you’re looking at maybe thirty-ish minutes. If you chop fast (not me, my knife skills are…let’s call them “rustic”), you could cut that down. Shrimp literally need about three to five minutes to cook—I check them right when they curl and go pink. Don’t wander off and get distracted. It all comes together fast, so you’ll be eating before you know it.

Step-by-Step

Here’s the lowdown.

I heat a bit of oil in a deep pan and toss in onions and garlic till they smell good (just a couple minutes).

I add curry paste, giving it a quick fry for a flavor boost.

Pour in the coconut milk, some water, and then I bring it to a simmer.

Add rinsed rice. Give it a stir. Lid on—let it cook gently.

Shrimp goes in when the rice is almost done.

The trick is letting the shrimp poach right on top as the rice finishes steaming.

Squeeze in lime, salt to taste.

I sometimes top mine with cilantro, but that’s just me.

Nutritional Information

Okay, let’s not pretend it’s, like, health food, but it’s not wildly indulgent either. You get lean protein from the shrimp, and coconut milk’s got those good fats. If you toss in veggies, you bump up the nutrition factor without too much effort.

Carb-wise, it’s about what you’d expect for a rice bowl, but you can always swap in brown rice or a blend if you’re aiming for “healthier” vibes. Portion control is tough, though—I always want seconds.

Healthier Alternatives

Maybe you want to lighten things up? Here’s what I do when I’m feeling like I “should” be better: use light coconut milk instead of full-fat. Works fine, honestly—just a liiitle less creamy. Or use zucchini noodles instead of rice (I know, not quite the same, but sometimes you gotta try).

Swap white rice for cauliflower rice if carbs are on your mind. And shrimp is already a great lean protein, so you’re off to a solid start.

Serving Suggestions

• Garnish with chopped cilantro or a few slices of green onion for color and a fresh kick.
• Pair this bowl with sizzling shrimp tacos with refreshing mango salsa delight if you’re feeding a crowd that loves bold flavors.
• Serve with lime wedges on the side, so everyone can add extra tang.
• If you want a sweet finish, throw together a quick dessert like irresistibly fluffy coconut cream pie for the ultimate tropical meal.

Common Mistakes

Honestly? People tend to overcook the shrimp. Seriously, they go from perfect to “why am I eating rubber bands?” in a flash. The trick: watch them as soon as they turn pink and curl up, they’re done. Another common trip-up is not rinsing the rice. If you skip that step, it can get sticky in not-so-good way. Don’t skimp on seasoning either—taste and adjust before serving.

Storing Tips

Leftovers are a win here. Just pop them in a container and into the fridge. They keep for a couple days, and I swear it tastes even better as the flavors meld. Reheat gently in the microwave or on the stove (add a splash of water or coconut milk to loosen things up). Don’t freeze, though—shrimp texture gets funky if you do.

Common Questions

Can I use frozen shrimp?
Yup, just thaw first. I run mine under cold water if I’m in a rush.

Can I make it vegetarian?
Sure thing. Sub out shrimp for tofu or just load up on extra veggies.

How spicy is it?
Totally up to you. Adjust the amount of curry paste—or even swap for a mild one if you’re sensitive to heat.

What kind of rice works best?
Jasmine or basmati is ideal. White rice is just fine. Avoid super sticky rice though.

Can I meal prep this?
Yes, and it reheats surprisingly well. Just store the rice and shrimp together in a container.

Ready to Cozy Up to Coconut Curry Shrimp & Rice?

There’s something magic about getting all those bright, creamy, and zippy flavors in every comforting bite.

Don’t overthink it—just try this the next time dinner sounds like a chore.

Honestly, it’s just as simple and delicious as this coconut shrimp curry from Jo Cooks or you might love the easy one pan coconut curry shrimp at The Busy Baker.

If you try my version, let me know—my kitchen is always open to tweaks and twists.

Go ahead and treat yourself to a cozy bowl, because you deserve a little luxury now and then.