This garlic shrimp with coconut rice is an easy weeknight dinner made with garlicky shrimp, creamy coconut jasmine rice, fresh lime, cilantro, and a drizzle of chili oil. It's simple, flavorful, and comes together in about 30 minutes.
The coconut rice is tender, fragrant, and lightly creamy from the coconut milk. It pairs perfectly with the savory garlic shrimp, fresh lime juice, and a little heat from the chili oil. Serve it as-is or add sautéed vegetables for a complete shrimp rice bowl.
As a cookbook author and professional recipe developer, I love recipes like this because they feel fresh and elevated without being complicated. The coconut rice makes the whole dish feel special, but the recipe still uses simple ingredients and quick cooking steps.
For more weeknight recipes, check out our: Blackened Shrimp Bowls, Shrimp Lettuce Wraps, or Shrimp and Spinach Pasta.
Jump to:
- Why You'll Love this Recipe
- Ingredients
- How to Make Shrimp with Coconut Rice
- Tina's Tips for the Best Coconut Rice
- Tina's Tips for Cooking Shrimp
- Substitutions and Variations
- What Vegetables Go Well with Shrimp and Coconut Rice?
- What to Serve with Shrimp and Coconut Rice
- Storage and Reheating
- Frequently Asked Questions
- Garlic Shrimp with Coconut Rice
Why You'll Love this Recipe
- Easy dinner:Â Simple ingredients and minimal prep.
- Full of flavor:Â Garlicky shrimp, creamy coconut rice, lime, and chili oil.
- Quick to make:Â Ready in about 30 minutes.
- Easy to customize:Â Add vegetables, avocado, or extra toppings.
- Great for weeknights:Â Fresh, filling, and not too heavy.
Ingredients
- Jasmine rice:Â The best rice for coconut rice because it's fragrant, tender, and slightly fluffy.
- Coconut milk:Â Gives the rice a creamy texture and subtle coconut flavor. Full-fat canned coconut milk works best.
- Sugar:Â Optional, but recommended. A small amount enhances the flavor of the coconut milk.
- Large shrimp:Â Use peeled and deveined shrimp for easy prep.
- Garlic:Â Adds savory flavor and pairs perfectly with the coconut rice.
- Cayenne pepper:Â Gives the shrimp a subtle kick.
- Fresh cilantro:Â Adds freshness and color.
- Lime wedges:Â Brighten the dish and balance the richness of the coconut milk.
- Chili oil:Â Adds heat and flavor for serving.
- Sautéed vegetables: Optional, but great for turning this into a complete bowl.
See recipe card below for quantities.
How to Make Shrimp with Coconut Rice
Cook the Coconut Rice
Add jasmine rice, coconut milk, water, salt, and sugar to a medium saucepan. Bring to a boil over medium heat.
Reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork.
Season the Shrimp
Pat the shrimp dry with paper towels. Season with salt, black pepper, and cayenne pepper.
Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes.
Flip the shrimp, then add the garlic to the pan. Cook for another 1-2 minutes, stirring gently, until the shrimp are pink and opaque. Squeeze fresh lime juice over the shrimp before removing from the pan.
Assemble the Bowls
Spoon the coconut rice into bowls and top with the garlic shrimp.
Finish with fresh cilantro, lime wedges, chili oil, and sautéed vegetables if using.
Tina's Tips for the Best Coconut Rice
- Add lime at the end:Â Fresh lime juice balances the richness of the rice.
- Use canned coconut milk:Â Full-fat canned coconut milk gives the rice the best texture and flavor.
- Do not skip the resting time:Â Letting the rice sit covered helps it finish steaming.
- Fluff with a fork:Â This keeps the coconut rice light instead of dense.
- Keep the heat low:Â Coconut milk can scorch if the heat is too high.
Tina's Tips for Cooking Shrimp
- Pat the shrimp dry:Â This helps the shrimp cook evenly instead of steaming.
- Use medium-high heat:Â Shrimp cook quickly and need just a few minutes.
- Do not overcook:Â Remove the shrimp once they are pink and opaque.
- Add garlic after flipping:Â This keeps the garlic from burning before the shrimp are done.
Substitutions and Variations
- Use light coconut milk for a lighter coconut rice.
- Swap jasmine rice for basmati rice.
- Use avocado oil instead of olive oil.
- Add red pepper flakes instead of cayenne.
- Top with sliced avocado, scallions, or toasted coconut.
- Use chili crisp, sriracha, or hot honey instead of chili oil.
- Add sautéed bell peppers, zucchini, broccoli, snap peas, or asparagus.
What Vegetables Go Well with Shrimp and Coconut Rice?
This shrimp and coconut rice is great with simple sautéed vegetables. Bell peppers, zucchini, broccoli, asparagus, green beans, snap peas, or mushrooms all work well.
For the easiest option, sauté the vegetables in the same skillet before cooking the shrimp. Transfer them to a plate, then cook the shrimp and assemble everything together in bowls.
What to Serve with Shrimp and Coconut Rice
Storage and Reheating
- Store leftover shrimp and coconut rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or in a skillet over low heat. Add a splash of water to the rice before reheating to loosen it.
- Shrimp is best reheated gently so it stays tender and does not become rubbery.
Frequently Asked Questions
Full-fat canned coconut milk is best for creamy coconut rice. Light coconut milk also works, but the rice will be less rich.
Jasmine rice is best for this recipe because it is fragrant and tender. Basmati rice can also work, but avoid short-grain rice because it may become too sticky with the coconut milk.
Coconut rice can become mushy if there is too much liquid or if it is stirred too much while cooking. Keep the heat low, let the rice steam covered, and fluff it gently with a fork at the end.
Garlic Shrimp with Coconut Rice
Ingredients
For the Coconut Rice
- 1 ½ cups jasmine rice uncooked
- 1 13.5 oz can coconut milk
- ¾ cups water
- ½ teaspoon kosher salt
- ½ teaspoon sugar optional but recommended
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- â…› teaspoon cayenne pepper
For Serving
- fresh cilantro chopped
- lime wedges
- chili oil optional
Instructions
- Cook the coconut rice. Add jasmine rice, coconut milk, water, salt, and sugar (if using) to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork.
- Season the shrimp. Pat the shrimp dry and season with salt, pepper, and cayenne.
- Cook the shrimp. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp, then add the minced garlic to the pan. Cook for another 1-2 minutes, stirring gently, until the shrimp are pink and opaque and the garlic is fragrant.
- Finish the shrimp. Squeeze a little fresh lime juice over the shrimp before removing from the pan.
- Assemble the bowls. Spoon coconut rice into bowls and top with shrimp. Garnish with fresh cilantro, lime wedges, and a drizzle of chili oil. Serve immediately.
Did You Make This Recipe?
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Theresa says
Excellent dish. Easy to make. My coconut rice did not have much rice flavor but I use the light coconut milk. The shrimp was wonderful. And I served it with green beans which was a perfect choice.
Christina Musgrave says
Thanks Theresa! So happy you enjoyed the dish!