creamy coconut shrimp recipe
The Best creamy coconut shrimp recipe
What I love most about this recipe is how balanced it is. Shrimp is packed with protein and low in calories, and coconut milk, while rich, contains healthy fats that keep you full longer. Plus, it’s gluten-free and dairy-free (if you skip the butter), which makes it a great option for anyone with dietary restrictions. I usually serve it over rice or with a side of steamed veggies to soak up the sauce, and it’s always a hit. Whether you’re feeding a crowd or just looking for a quick, flavorful meal, this one’s a keeper.
Creamy Coconut Shrimp with Jasmine Rice
Succulent shrimp simmered in a rich, creamy coconut curry sauce with aromatic spices, served over fragrant jasmine rice. This dish brings the flavors of the tropics to your table with minimal effort and maximum flavor.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 1 cup jasmine rice
- 2 cups water
- 1/2 tsp salt
- Lime wedges
- Fresh cilantro leaves
- Thinly sliced red chili
👨🍳Directions
-
1
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. -
2
While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant. -
3
Add the red curry paste to the skillet and stir for 30 seconds to release its aroma. Pour in the coconut milk and chicken or vegetable broth, stirring to combine. -
4
Stir in the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together. -
5
Add the sliced red bell pepper to the skillet and cook for 2 minutes until slightly softened. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through. -
6
Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning with more fish sauce, lime juice, or sugar if needed. -
7
Fluff the cooked jasmine rice with a fork and divide it among serving plates. Spoon the creamy coconut shrimp and sauce over the rice. Garnish with lime wedges, fresh cilantro leaves, and sliced red chili if desired.
🔧Equipment
- Large skillet or wok
- Medium saucepan with lid
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Coconut Shrimp with Jasmine Rice Works
❓ Frequently Asked Questions About Creamy Coconut Shrimp with Jasmine Rice
1. Can I use frozen shrimp for this creamy coconut shrimp recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear better and prevents the sauce from becoming watery.
2. What can I substitute for coconut milk if I don’t have any?
If you don’t have coconut milk, you can use heavy cream or half-and-half for a richer texture, though the flavor will differ. For a dairy-free option, try unsweetened almond milk or cashew cream, but note that the sauce may be less creamy.
3. How do I prevent the shrimp from becoming rubbery?
To avoid rubbery shrimp, don’t overcook them. Shrimp cook quickly—usually in 2-3 minutes per side—until they turn pink and opaque. Remove them from the pan as soon as they’re done to prevent them from toughening.
4. Can I make this recipe ahead of time?
While the shrimp are best served fresh, you can prepare the sauce ahead of time and reheat it gently before adding the shrimp. Store the sauce in an airtight container in the fridge for up to 2 days. Cook the shrimp just before serving for the best texture.
5. What sides pair well with creamy coconut shrimp?
This dish pairs well with steamed jasmine rice, basmati rice, or cauliflower rice for a lighter option. You can also serve it with roasted vegetables, a fresh cucumber salad, or crusty bread to soak up the sauce.