Recipe

Luxurious Shrimp and Coconut

Tender shrimp in a silky coconut sauce with lime, ginger, and crisp edges, served over fluffy jasmine rice for a cozy, restaurant-feeling dinner at home.

By Matt Campbell

•

4.8

A shallow bowl of shrimp in a creamy coconut sauce garnished with cilantro and lime wedges, served over fluffy jasmine rice on a wooden table

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If you have shrimp in the freezer and a can of coconut milk in the pantry, you are dangerously close to a dinner that tastes like you spent money and wore shoes with laces. This is my go-to “luxurious but not fussy” shrimp and coconut situation: quick sear for those crisp edges, then a bright, silky sauce that hits creamy, citrusy, and just a little spicy if you want it.

The vibe is simple: fluffy rice, saucy shrimp, a squeeze of lime, and the kind of seasoning that makes you pause mid-bite like, okay wow. It is weeknight-friendly, but it absolutely holds its own if you are feeding friends.

Shrimp sizzling in a skillet with golden edges

Why It Works

Fluffy and moist, not watery: We simmer the coconut milk briefly to concentrate flavor, then finish with lime for lift.
Crisp edges, tender centers: A fast high-heat sear gives shrimp that golden edge without overcooking.
Balanced richness: Ginger, garlic, and lime keep the sauce bright so it eats like comfort food, not a heavy cream bomb.
Accessible ingredients: Everything is easy to find, and swaps are built in if you are missing something.

Pairs Well With

Storage Tips

Best case scenario: store shrimp and sauce separately from rice if you can. Rice loves to soak up sauce and go a little too soft.

Refrigerator

Shrimp and coconut sauce: Cool, then store in an airtight container for up to 2 days. Shrimp is best sooner rather than later.
Rice: Store up to 4 days. For best food safety and texture, cool it quickly (spread on a tray if you can) and refrigerate within 1 hour. Reheat until steaming hot.

Reheating without rubbery shrimp

Stovetop (best): Warm sauce gently over low heat with a splash of water or broth. Add shrimp at the end just to heat through, 1 to 2 minutes.
Microwave: Use 50 to 70 percent power in short bursts, stirring between. Stop the second the shrimp is warm.

Freezing

I do not love freezing cooked shrimp because texture can get bouncy. If you want to prep ahead, freeze the sauce only for up to 2 months, then cook shrimp fresh.

Common Questions

Can I use frozen shrimp?

Yes. Thaw overnight in the fridge, or quick-thaw in a bowl of cold water for 15 to 25 minutes, stirring once or twice, until fully pliable. Pat very dry before searing so you get browning instead of steaming.

Is coconut milk the same as coconut cream?

Not exactly. Coconut cream is thicker and richer. If you use it, dilute with a little water or broth until it looks like heavy cream. If you use light coconut milk, the sauce will be thinner, but still tasty.

How do I keep shrimp tender?

Cook shrimp fast. Sear briefly, pull them out, then return them at the end just to finish. Overcooked shrimp turns firm and rubbery fast. Look for shrimp that are opaque and curled into a gentle C-shape (a tight O usually means they went a little too far).

What makes the rice fluffy?

Rinse it well, use the right water ratio, and let it steam off-heat for 10 minutes with the lid on. That rest is where the magic happens. If your rice tends to run firm or soft, adjust the water next time by 2 to 3 tablespoons.

Can I make it dairy-free and gluten-free?

It is naturally dairy-free. For gluten-free, use tamari instead of soy sauce and confirm your fish sauce brand is gluten-free if you use it. Also, check your curry paste label, because some brands sneak in wheat or soy sauce.

A pot of jasmine rice resting with the lid on and a fork ready to fluff

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Medium saucepan with a tight-fitting lid (2 to 3 quart is great for this amount of rice)
Microplane or fine grater (for ginger, optional but nice)
Chef’s knife and cutting board
Measuring cups and spoons
Tongs or a spatula

I started making some version of this when I realized “nice” dinners are usually just two things: a good sear and a sauce that tastes like you cared. The first time I nailed it, I was cooking with one eye on the skillet and the other on a pot of rice I was absolutely convinced I would mess up. But the coconut sauce came together, the lime woke everything up, and suddenly my kitchen smelled like a place that charges for appetizers. Now it is my reliable flex when I want comfort food that still feels a little fancy, even if I am in sweatpants and using the good bowl.

Luxurious Shrimp and Coconut

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the fluffy jasmine rice

1 1/2 cups jasmine rice
2 1/4 cups water
1/2 teaspoon kosher salt
1 teaspoon neutral oil or butter (optional, for extra fluff and shine)

For the shrimp and coconut sauce

1 1/2 pounds large shrimp (16/20 count), peeled and deveined, tails on or off
1 teaspoon kosher salt, plus more to taste (see note below)
1/2 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, grapeseed)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 to 2 teaspoons red curry paste (optional, for gentle heat and color)
1 (13.5-ounce) can full-fat coconut milk, shaken well
1 tablespoon soy sauce or tamari
1 teaspoon fish sauce (optional, but adds restaurant-style depth)
1 to 2 teaspoons brown sugar or honey (optional, to balance lime and salt)
Zest and juice of 1 lime, plus wedges for serving
1/2 cup chopped cilantro (optional)
2 scallions, thinly sliced (optional)

Optional add-ins

1 cup sugar snap peas or baby spinach
1 red bell pepper, thinly sliced
1 tablespoon toasted coconut flakes, for garnish

Salt note: If you are using fish sauce, you can start with 1/2 to 3/4 teaspoon salt on the shrimp and adjust at the end. Between soy sauce and fish sauce, the sauce brings plenty of seasoning.

Instructions

Rinse the rice. Put jasmine rice in a fine mesh strainer and rinse under cool water until it runs mostly clear, 30 to 60 seconds. This helps keep it fluffy, not gummy.
Cook the rice. Add rice, water, and salt to a 2 to 3 quart saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Stir once, cover, reduce heat to low, and simmer 12 minutes. Turn off heat and let it sit, covered, 10 minutes. Fluff with a fork. If using, stir in the teaspoon of oil or butter. If your rice is consistently a little firm or a little soft, adjust the water next time by 2 to 3 tablespoons.
Season and dry the shrimp. Pat shrimp very dry with paper towels, then season with salt and pepper. Dry shrimp equals crisp edges. Wet shrimp equals sadness.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add oil. When it shimmers, add shrimp in a single layer. Cook 60 to 90 seconds per side, or up to 2 minutes per side depending on your stove, until just pink and lightly golden. (You want them mostly opaque and curled into a gentle C.) Transfer shrimp to a plate. Do not overthink it. They will finish later.
Build the flavor base. Reduce heat to medium. Add garlic and ginger and cook 20 to 30 seconds until fragrant. If using curry paste, stir it in and cook 30 seconds to bloom.
Make it luxurious. Pour in coconut milk, soy sauce or tamari, and fish sauce if using. If you want the bell pepper more crisp-tender than crunchy, add it here. Simmer 3 to 5 minutes, stirring occasionally, until glossy and lightly reduced. If you want a thicker sauce, simmer 6 to 8 minutes.
Brighten and balance. Remove the skillet from the heat, then stir in lime zest and lime juice (this helps keep the sauce silky). Taste. If it needs balance, add a tiny bit of brown sugar or honey. If it needs punch, add another pinch of salt or a splash more soy sauce.
Finish the shrimp gently. Return shrimp and any juices to the skillet. Set over low heat and cook 1 to 2 minutes, just until warmed through. If adding snap peas, add them when you return the shrimp so they stay crisp-tender. If adding spinach, stir it in at the very end so it just wilts.
Serve. Spoon fluffy rice into bowls, ladle over shrimp and sauce, and finish with cilantro, scallions, and extra lime wedges. If you want maximum cozy, drizzle a little of the sauce over everything and call it a night.

A serving spoon ladling creamy coconut shrimp sauce over a bowl of fluffy jasmine rice

Nutrition information is estimated.

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