Coconut Curry Shrimp Rice Bowl

Coconut Curry Shrimp and Rice Bowl is a vibrant meal that brings so much to the table in under forty minutes. Fresh shrimp simmer in creamy coconut sauce alongside colorful vegetables and are served over steaming jasmine rice with a scatter of bright herbs. It is the perfect blend of comfort and lively flavors for busy nights or relaxed gatherings.

When I first made this on a hectic weeknight, my kids devoured their bowls and asked for seconds. Now, any time I need a quick yet memorable dinner, it is my top choice.

Ingredients

• Large shrimp: Look for firm, fresh shrimp without a fishy smell These are packed with protein and cook quickly
• Jasmine rice: Choose aromatic, long-grain rice for fluffiness and subtle fragrance Rinsing removes excess starch
• Coconut milk: Use full-fat for silky richness Avoid watery brands by gently shaking the can in-store
• Red curry paste: Thai-style red curry pastes should look deep red and glossy These are key for bold flavor and adjust heat according to taste
• Vegetable oil: High-quality neutral oils help sauté aromatics without overpowering flavors
• Onion and garlic: Fresh, firm onions and plump garlic cloves build savory depth
• Ginger: Pick fresh ginger that feels heavy and has smooth skin This adds warmth and slight heat
• Red bell pepper: Aim for firm peppers without wrinkles for sweetness and color
• Snap peas: Crisp snap peas bring crunch and a pop of green
• Low-sodium broth: Choose broths that are clear and flavorful This keeps the dish balanced and not too salty
• Soy sauce or tamari: Use tamari for a gluten-free swap Select naturally brewed versions for deeper flavor
• Brown sugar: Just a touch balances heat and creaminess Unrefined is best for subtle molasses notes
• Lime juice: Freshly squeezed limes for brightness and zing
• Fresh cilantro and green onion: Look for vibrant herbs These add a fresh finish
• Lime wedges: For optional squeezing and extra brightness

Instructions

Cook the Rice:

Prepare jasmine rice according to package directions Rinse rice until water runs clear to remove extra starch Simmer until grains are fluffy and separate then keep warm for serving

Sauté the Aromatics:

Heat vegetable oil in a large skillet over medium heat Add chopped onion and stir gently for about three minutes or until translucent Lower the heat if the onions begin to brown too quickly as this develops a sweeter aroma

Bloom the Garlic and Ginger:

Add minced garlic and ginger Stir constantly for one minute until the kitchen smells fragrant Garlic can burn quickly so stir closely until just golden

Toast the Curry Paste:

Stir in red curry paste and let it cook for one full minute Scrape any bits off the pan with your spoon Toasting the paste here deepens the color and flavor and makes the spices come alive

Add Vegetables:

Add sliced red bell pepper and snap peas to the skillet Cook for three minutes stirring often The vegetables should become slightly tender but retain their crunch and vibrant color

Pour in Coconut Milk and Broth:

Slowly pour in coconut milk and broth Scrape the pan bottom to mix in all flavor bits The sauce should look creamy and slightly pale orange

Season the Curry:

Add soy sauce and brown sugar Stir until dissolved This step rounds off the sharp edges of the spice and ensures every bite tastes consistent

Simmer with Shrimp:

Add cleaned shrimp to the sauce Arrange them in a single layer so they cook evenly Watch closely as shrimp curl and turn pink in about four minutes Overcooking will make them rubbery so remove from heat promptly

Finish with Lime Juice:

Stir in lime juice for a bright lift Taste and adjust seasoning with more soy sauce or lime juice as needed

Assembly and Garnish:

Divide cooked rice into bowls Top with curry shrimp and scoop enough sauce for each bowl Finish with chopped cilantro green onions and a wedge of lime for squeezing

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Shrimp is my favorite part of this bowl I always buy it fresh the day I cook because my grandmother taught me the difference in taste is unmistakable Once my sister surprised the family by bringing local shrimp and now it is our tradition for celebrations

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days For best results reheat gently over low heat so the shrimp stays tender Rice can be microwaved with a splash of extra broth to revive moisture

Ingredient Substitutions

Swap shrimp for diced chicken or extra-firm tofu for a plant-based option Use tamari instead of soy sauce for gluten-free Or choose brown rice or even cauliflower rice if you want to lower carbs

Serving Suggestions

Serve this bowl with a quick cucumber salad or edamame on the side For gatherings top with extra lime wedges and herb sprigs or layer over greens for a lighter twist This recipe pairs with chilled white wine or sparkling water with citrus

Cultural and Historical Inspiration

Coconut curry shrimp bowls are inspired by Thai and Southeast Asian cooking The curry paste base and coconut milk are traditional staples but the technique and veggies adapt to pantry basics My aunt traveled to Thailand and this streamlined version is our homage

Seasonal Adaptations

Use asparagus or zucchini instead of snap peas in spring Add sliced carrots or broccoli in colder months Swap cilantro for basil when available

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This dish has become my quick go-to for potlucks and family gatherings The bowl always empties fast and people ask for the recipe Friends have swapped shrimp for tofu and everyone is thrilled by the result

Recipe FAQs

→ Can I substitute the shrimp with other proteins?

Yes, chicken, tofu, or mixed vegetables work well as alternatives to shrimp while maintaining delicious flavor.

→ How can I make this dish gluten-free?

Use tamari instead of soy sauce and ensure all ingredients are labeled gluten-free to create a gluten-free version.

→ What type of rice pairs best with this bowl?

Jasmine rice is recommended for its fragrant, fluffy texture, but brown rice or cauliflower rice can also be used.

→ How spicy is the curry sauce?

The sauce is mildly spicy, but you can add sliced red chili or chili flakes for extra heat to match personal preferences.

→ What garnishes enhance the finished bowl?

Fresh cilantro, green onions, and lime wedges bring brightness and color to the dish while complementing its flavors.

→ What wine pairs well with this bowl?

A crisp, aromatic white wine such as Riesling is an excellent choice to match the vibrant flavors.