If you’ve been searching for a dish that is bursting with flavor, delightfully easy to prepare, and simply satisfying, you are going to adore this Coconut Basmati Rice & Shrimp Recipe. It brings together fragrant basmati rice cooked in creamy coconut milk with vibrant green veggies and tender shrimp tossed in a luscious green curry sauce. Every bite is a harmonious blend of tropical sweetness, zesty lime, and spice that feels like a mini getaway on your plate. Whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering, this recipe is your new go-to comfort food with flair.
Ingredients You’ll Need
The simplicity of this Coconut Basmati Rice & Shrimp Recipe is part of what makes it so special. With just a handful of vibrant, fresh ingredients, each element brings texture, color, and a burst of fresh flavor to the final dish.
- 1 & 1/2 cups basmati rice: A fragrant, long-grain rice that provides a perfect fluffy base.
- 1-1 & 1/2 Tbsp green curry paste: This adds a rich, spicy warmth and depth to the shrimp and veggies.
- 1 13.5oz can light coconut milk: Creamy and subtly sweet, it infuses the rice and curry sauce with tropical flavor.
- 2 cups frozen green beans: Adds crunch and a fresh green color, balancing the creamy textures.
- 1 & 1/2 cups frozen peas: Sweet little bursts of flavor and vibrant color.
- 1/2 lb frozen shrimp (peeled, deveined, tails removed): The star protein that cooks quickly and soaks up the curry sauce beautifully.
- 2 tbsp lime juice: A zesty finish that brightens and lifts the entire dish.
- Salt & pepper to taste: Essential for enhancing every flavor note.
How to Make Coconut Basmati Rice & Shrimp Recipe
Step 1: Preparing the Coconut Rice
Start by combining 2/3 cup of coconut milk with 2 & 1/3 cups of water in a saucepan and bring it to a gentle boil. Once bubbling, add 1 & 1/2 teaspoons of salt to season the liquid. This coconut-infused cooking liquid will make your basmati rice irresistibly fragrant and tender.
Step 2: Cooking the Rice
Next, stir in the basmati rice, reduce heat to a low simmer, and cover the pot tightly. Let the rice cook slowly so it absorbs the coconut flavors while becoming perfectly fluffy — this usually takes about 15 minutes. Keep the lid on to steam the grains without drying them out.
Step 3: Simmer Until Absorbed
Keep an eye on your rice as it simmers, and once most of the liquid has been soaked up, remove it from heat. Fluff the rice gently with a fork to separate the grains and set it aside, keeping it warm while you prepare the shrimp and veggies.
Step 4: Making the Curry Sauce
While the rice is cooking, heat the remaining coconut milk in a skillet over medium heat. Whisk in the green curry paste until fully combined and fragrant — this creamy, spicy base forms the dressing that will bring the shrimp and vegetables to life.
Step 5: Cooking the Vegetables
Add the frozen green beans and peas to the curry sauce. Cook them for 2 to 3 minutes until they’re warmed through but still have a slight snap. The vibrant green color will brighten the dish and add a refreshing crunch to every bite.
Step 6: Adding the Shrimp
Finally, stir in the shrimp and cook for another 3 to 4 minutes until they are pink, opaque, and perfectly tender. Add the lime juice and season with salt and pepper to taste. Let everything cook together for one more minute, allowing the flavors to meld beautifully before serving over the fluffy coconut rice.
How to Serve Coconut Basmati Rice & Shrimp Recipe
Garnishes
A sprinkle of fresh cilantro or chopped green onions on top adds a fresh herbal note and a pop of color that instantly makes the dish look as good as it tastes. A wedge of lime is always a nice touch for those who want an extra citrus kick.
Side Dishes
This dish pairs wonderfully with something light and crisp, like a simple cucumber salad or a crunchy slaw, to contrast the creamy, spicy elements. For a more substantial meal, steamed or roasted vegetables can complement the tropical flavors beautifully.
Creative Ways to Present
Serve the shrimp and vegetables ladled over the coconut basmati rice in colorful bowls or on large platters for a family-style feast. You can also stuff the rice and shrimp mixture into hollowed bell peppers or baked tomatoes for an impressive presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Basmati Rice & Shrimp Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop a little more overnight, making it a perfect option for next-day lunches.
Freezing
This recipe freezes well! Place cooled portions in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve the texture and taste of the shrimp and rice.
Reheating
Reheat leftovers gently in a skillet on medium-low heat, adding a splash of water or coconut milk if it seems dry. This will help maintain the creaminess of the rice and the tenderness of the shrimp without overcooking anything.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp will work beautifully and may even elevate the dish with an extra burst of freshness. Just be sure to adjust cooking time slightly, as fresh shrimp might cook faster than frozen.
Is there a substitute for green curry paste?
If you can’t find green curry paste, red or yellow curry paste can be used, but it will change the flavor profile slightly. Alternatively, a mix of fresh green chilies and herbs like cilantro with a bit of ginger can mimic some of the flavors.
Can I make this dish vegan?
Yes! Simply replace the shrimp with tofu or chickpeas to keep the protein component. The coconut milk and green curry paste already create a wonderfully rich vegan-friendly base.
What kind of rice can I use instead of basmati?
Basmati rice is preferred for its fragrance and texture, but jasmine rice is a good alternative. Avoid sticky or short-grain rice varieties to keep the fluffy consistency.
How spicy is this Coconut Basmati Rice & Shrimp Recipe?
The heat level depends on the brand and amount of green curry paste you use. It’s generally mild to medium spicy, but you can adjust the quantity to suit your palate or add a dash of chili flakes if you like it hotter.
Final Thoughts
This Coconut Basmati Rice & Shrimp Recipe has quickly become one of my all-time favorites for good reason. The balance of creamy coconut, fresh herbs, spicy curry, and succulent shrimp creates a meal that feels both indulgent and wholesome. I absolutely encourage you to give it a try and add your own personal twist. Once you do, it might just become a staple in your kitchen too!
Print
Coconut Basmati Rice & Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Description
This vibrant Coconut Basmati Rice & Shrimp recipe combines fragrant basmati rice cooked in creamy coconut milk with a flavorful green curry shrimp and vegetable sauté. Frozen green beans and peas add freshness and color, while lime juice brightens the dish. It’s a quick, delicious one-pan meal perfect for weeknight dinners.
Ingredients
Rice Ingredients
- 1 1/2 cups basmati rice
- 2/3 cup light coconut milk
- 2 1/3 cups water
- 1 1/2 tsp salt
Curry Shrimp Ingredients
- 1 to 1 1/2 tbsp green curry paste
- 2 cups frozen green beans
- 1 1/2 cups frozen peas
- 1/2 lb frozen shrimp (peeled, deveined, tails removed)
- 1/2 cup light coconut milk (remaining from the can)
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Boil coconut milk mixture: In a saucepan, combine 2/3 cup coconut milk and 2 1/3 cups water. Bring the mixture to a boil, then add 1 1/2 teaspoons of salt.
- Cook the rice: Stir in the basmati rice, reduce the heat to a simmer, and cover the saucepan. Let it cook until most of the liquid is absorbed, approximately 15 minutes.
- Prepare the curry sauce and vegetables: While the rice cooks, heat the remaining coconut milk (approximately 1/2 cup) in a skillet over medium heat. Whisk in the green curry paste until well combined.
- Cook the vegetables: Add the frozen green beans and peas to the skillet. Cook for 2 to 3 minutes until heated through.
- Add and cook the shrimp: Stir in the frozen shrimp and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through.
- Finish with lime juice and seasoning: Add the lime juice, then season everything with salt and pepper to taste. Cook for an additional 1 minute to combine flavors.
- Serve: Plate the cooked coconut basmati rice and spoon the shrimp curry mixture over the top. Enjoy immediately.
Notes
- Be sure to use light coconut milk to avoid the dish becoming too rich or oily.
- Frozen shrimp can be used directly without thawing, but adjust cooking time if needed.
- If green curry paste is too spicy, start with less and add more to taste.
- For added texture, garnish with fresh cilantro or chopped peanuts.
- Adjust salt carefully since coconut milk and curry paste can contain sodium.
