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Creamy Coconut Curry Shrimp Recipe Easy One-Pan Meal with Jasmine Rice

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A quick and easy one-pan meal featuring tender shrimp in a creamy coconut curry sauce served with fluffy jasmine rice. Perfect for busy weeknights, this comforting dish balances spice and creaminess with fresh lime brightness.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen, wild-caught preferred)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (185g) uncooked jasmine rice, washed and drained
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric (optional)
  • 1/4 teaspoon chili flakes (or to taste)
  • Juice of 1 lime
  • 1 tablespoon vegetable or coconut oil
  • Salt and pepper to taste
  • A handful fresh cilantro, roughly chopped (optional)
  • 1 cup (240ml) water or low-sodium chicken broth

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch. Peel and devein shrimp if needed. Chop onion finely, mince garlic, and grate fresh ginger.
  2. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes. Stir in garlic and ginger, cooking another 1-2 minutes until fragrant but not browned.
  3. Sprinkle in 2 teaspoons curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon chili flakes. Stir constantly to toast the spices gently, releasing their aroma without burning.
  4. Stir in rinsed jasmine rice, coating it in the spices and aromatics. Pour in coconut milk and water or broth. Stir gently to combine, then bring to a simmer.
  5. Cover skillet with a tight-fitting lid. Reduce heat to low and let rice cook in the coconut curry mixture for 15 minutes, absorbing the flavors. Avoid lifting the lid too often.
  6. Remove lid and nestle shrimp into the rice mixture in a single layer. Cover again and cook for 5 more minutes, or until shrimp turn pink and opaque. Do not overcook.
  7. Remove from heat. Squeeze juice of 1 lime over the dish and gently fluff the rice with a fork. Season with salt and pepper to taste. Stir in chopped fresh cilantro if using.
  8. Serve warm, spooning the creamy coconut curry shrimp and rice onto plates or bowls.

Notes

If curry is too thick, add a splash more water or broth to loosen it. If too thin, cook uncovered for a few minutes to reduce. Avoid overcooking shrimp to keep it tender. Leave lid on while rice simmers to trap steam for fluffy rice. Fresh lime juice added at the end brightens the dish.

Nutrition

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

Find it online: https://emmayum.com/creamy-coconut-curry-shrimp-recipe-easy-one-pan-meal-with-jasmine-rice/