Coconut Curried Shrimp with Coconut Rice

Alright. Show of hands. Who has cooked white rice in coconut milk?

No? Yes? Sound intriguing? It’s like my new favorite thing in the world. Right after guacamole and champagne of course.

In fact, I don’t just use coconut milk. I also throw in some lime zest, lime juice, chopped cilantro and a touch of salt. It’s bananas.

Coconut Curried Shrimp w: Coconut Rice

So good that I’m going to attempt it with quinoa next and see how it goes.

Ok so imagine a bowl filled with coconut rice and then topped with coconut curried glazed shrimp that have been sauteed in bunch of garlic, ginger and scallions. Ummm yes please. This Coconut Curried Shrimp with Coconut Rice is like my dream meal. It’s packed with flavor. Super delicious and it’s pretty light too, seeing as how I’m still keeping things light around here for the month of January.

Well… doesn’t that sound good? It’s a quick weeknight meal that you can scale up or down depending on how many people you’re planning on feeding. It’s kinda a crowd pleaser if you ask me. And it’s another dish that won’t take you too much time in the kitchen because I know you have more important things to go do, like watch the latest episodes of Scandal, Shameless, Revenge, Downton Abbey and House of Lies, right? No? You’re not a professional TV watcher like me? I don’t believe you. Especially when it comes to those shows! Can we just discuss how many amazing shows are on this coming Sunday? I’m going to have to stay up waaaay past my bedtime just so I can squeeze them all in before Monday. Because, I absolutely, under no circumstances, can go to bed without watching all of them. Why? Because what if I wake up in the morning, sign onto twitter or or something like that and there’s a spoiler! GASP. I would be devastated. But then again, I have major issues.

So I’m just going to go on my merry way and make some more Coconut Curried Shrimp with Coconut Rice. It’s the right thing to do.

Coconut Curried Shrimp with Coconut Rice

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-3 servings

Coconut Curried Shrimp with Coconut Rice


  • 1 pound medium shrimp, peeled and de-veined
  • 3 tablespoons unsalted butter, divided
  • 1 cup white rice
  • 2 cups coconut milk, divided
  • 1 1/2 cup water
  • 1/4 cup chopped cilantro
  • 1 lime, zested and juiced
  • 2 tsp spicy curry powder
  • 1/4 cup chopped scallions
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • kosher salt and red pepper flakes to taste


  1. Make sure the shrimp and cleaned and pat them dry with a paper towel.
  2. Place 1 tbsp of butter in a medium pot. Add the white rice and saute for about 1 minute, just to toast the rice. Add the water and 1 cup of the coconut milk and turn heat to medium. Cook the rice until all the liquid has evaporated and the rice is tender.
  3. Transfer the cooked rice to a bowl and let cool for a few minutes before adding the cilantro, lime zest, lime juice and salt. Toss to combine and set the rice aside.
  4. In a small bowl, whisk together the remaining cup of coconut milk and the curry powder and set aside.
  5. In a large skillet, melt the remaining 2 tbsp butter over medium high heat. Add the scallions, garlic and ginger and saute for 1 minute until fragrant. Add the shrimp and cook for about 2 minutes on each side until pink. Add the curried coconut milk and let the shrimp finish cooking for about 1-2 more minutes while the coconut milk slightly reduced. Remove the shrimp from the heat and taste for seasoning. Add more salt if needed, or you can add more chili flakes if you want more heat.
  6. Serve a few pieces of the shrimp over a spoonful of rice immediately.

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  1. This recipe sounds amazing. How about using sticky rice? Would it be weird with coconut milk?

  2. so super AWESOME to cook white rice in coconut milk. i bet it’s PHENOMENAL!! you just gave me an idea for dinner this weekend and i love you for it!! this looks sooo good! i’m all about curried dishes!

  3. We definitely have the same same taste in food. Coconut anything…I’ll eat it. Squeeze a whole lot of lime in there and it’s even better. I know you are in SoCal – have you ever been to any of the Northgate Markets? They are Latin/Mexican stores that are REALLY authentic. Last weekend I picked up the most beautiful key limes from Mexico and a perfect white coconut. I take my son who is in High School Spanish to translate!

  4. My grocery store doesn’t carry the spice islands spicy curry powder. Do you know of another brand you could substitute it for?

  5. Gaby! I cooked this last night with Luke and it was AMAZING! Substituted with brown rice instead of white rice, which took a little longer to cook but a bit “healthier” and more filling. The spice combo is perfect – beautifully creamy with the coconut to balance the spice too. I usually stay away from coconut recipes because they can be a bit bland but this is delicious and packs a bit of a punch. Well done my dear!! On to trying another one of your genius recipes 🙂 xx

  6. I made this recipe tonight but I didn’t have cilantro, lime and ginger. It still turned out tasty and my teenager’s comment was that i haven’t made anything good like this in a long time. I will have to check on your other good recipes.

  7. My husband and I discovered a dish very similar to this one in Puerto Rico a few weeks ago. I loved it so much we went two nights in a row to have it. Awesome!!

  8. So I just made this and my rice came out great, my shrimp I put in with the curry and coconut milk mixture but it didnt evaporate very much. I used the shrimp that was precooked, could that have been an issue?

  9. HI!
    I made this tonight as a “pinch hit” , because I spaced out defrosting chicken for my chicken dish! WOW. Just WOW! DEEEEEEElicious.
    I did reduce the amount of liquid for the rice to 2 cups. I used Basmati and it was plenty(!)moist with that amount of liquid. Can’t imagine how it would have been with 2.5 cups.
    Thank you Gaby!

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