Coconut Curry Shrimp Rice Bowl (Printable Version)

Shrimp simmered in coconut curry sauce, served on rice and finished with bright herbs for a satisfying meal.

# What You Need:

→ Proteins

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 1 tablespoon vegetable oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed

→ Rice & Sauce

08 - 1 cup jasmine rice, rinsed
09 - 1 can (13.5 ounces) full-fat coconut milk
10 - 1/2 cup low-sodium chicken or vegetable broth
11 - 2 tablespoons red curry paste
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime

→ Garnishes

15 - 1/4 cup fresh cilantro, chopped
16 - 2 green onions, sliced
17 - Lime wedges (optional)

# How to Make It:

01 - Cook jasmine rice in a saucepan following package directions. Set aside and keep warm.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
03 - Incorporate minced garlic and ginger; sauté for 1 minute until aromatic.
04 - Stir in red curry paste and cook for an additional minute to develop flavor.
05 - Mix in sliced red bell pepper and trimmed snap peas; sauté for 2 to 3 minutes until just tender.
06 - Pour in coconut milk, broth, soy sauce, and brown sugar. Combine thoroughly and bring to a gentle simmer.
07 - Add shrimp to the simmering sauce and cook for 3 to 4 minutes until pink and fully cooked.
08 - Stir in lime juice, taste, and adjust seasoning as desired.
09 - Divide cooked rice into bowls. Top with coconut curry shrimp and vegetables, then garnish with chopped cilantro, sliced green onions, and lime wedges.

# Expert Tips:

01 -
  • Quick weeknight dinner that feels special every time
  • Takes just one skillet and saucepan for less cleanup
  • Full of vibrant color and fresh flavor for an eye-catching meal
  • Dairy free and gluten free friendly for sharing with anyone
  • Leftovers taste just as good for lunch the next day
02 -
  • Packed with lean protein and vitamins from shrimp and fresh vegetables
  • Dairy free and can be gluten free with tamari
  • Freezes beautifully so you can prep ahead
  • The coconut milk makes the sauce satiny and fragrant—I always swipe the last of it with a spoon. My favorite part is loading up a bite with shrimp and a pop of just tender snap pea which reminds me of eating out at noodle joints with my sister.
03 -
  • Always cook the rice first so it stays warm and ready for plating
  • Do not skip sautéing onions till translucent for a naturally sweet base
  • Buy curry paste from Asian markets for better flavors and heat levels
  • When cooking shrimp stay close they cook so quickly and you want them just pink and tender
  • If you prep ingredients in advance especially shrimp the whole recipe happens even faster on busy nights

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