FusionMedium · Hot
Coconut Curry Shrimp with Jasmine Rice
Aromatic shrimp simmered in a rich, spiced tomato-cream curry sauce served over fragrant jasmine rice. Kenji-style: bringing global flavors home with accessible ingredients and big umami impact.
Prep
15 min
Cook
25 min
Rest
5 min
Total
45 min
Method
1
Rinse jasmine rice under cold water until water runs clear. Combine with 2.5 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and keep warm.
2
3
Stir in the heavy-cream and tomato-sauce. Reduce heat to medium and let the sauce gently simmer for 5-7 minutes, stirring occasionally, until it starts to thicken slightly.
5
Sprinkle sesame-seeds over the top for texture and a nutty finish. Serve immediately with extra lime wedges on the side.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
1358
per serving
Source of protein · 49gLow sugar · 9g
Protein
49g
Carbs
210g
Fat
35g
Sat. fat
11g
Fiber
6g
Sugar
9g
Sodium
1426mg
Gluten FreeLow CarbPescatarianDiabetes FriendlyHeart HealthyHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.5
per serving
ECarbonBEU all-round· carbon sets the grade
Water
24m³
Land
66Pt
Runoff
1.1g P
Shrimp drives 68% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
2
Bitter
4
Spicy
Textures
TenderSilkyCreamyFluffy
Aromas
SpicedHerbalPungentWarmEarthy
Kitchen Equipment
Safety & Storage
Cooking Temperature
Cook shrimp to minimum internal temperature of 145°F (63°C) to ensure food safety. Use a calibrated meat thermometer to verify doneness.
Cross Contamination
Prevent cross-contact between shrimp and other ingredients during prep. Use separate cutting boards, utensils, and dishes. Clean surfaces with hot soapy water between uses.
Allergen Warning
Shellfish allergies can cause severe anaphylactic reactions. Shrimp is a major allergen requiring clear labeling if serving to others.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below for up to 3 days. Reheat to 165°F (74°C) before consuming.
High Risk Population
Individuals with shellfish allergies should avoid this dish entirely. For immunocompromised individuals, pregnant women, children, or elderly, ensure shrimp is fully cooked and served hot.
Handling
Keep shrimp cold until ready to cook. Do not let raw shrimp sit at room temperature for more than 30 minutes. Wash hands thoroughly with soap after handling raw shrimp.
Pro Tips
Technique
Bloom your spices in the oil before adding any liquid — this is where the flavor magic happens. Think of it like toasting a marshmallow: you're just giving the spices a chance to open up and release their full aromatic potential before they hit the heat of cooking.
Flavor Boost
Here's my secret: add a teaspoon of fish sauce or a pinch of MSG when you stir in the cream. It won't make the dish taste fishy — it'll deepen the umami and make people wonder why this curry tastes so much more satisfying than the restaurant version.
Substitution
No heavy cream? No problem. Full-fat coconut milk works beautifully here and keeps it dairy-free while adding a subtle tropical sweetness that complements the shrimp.
Time Saver
While your rice steams, prep your shrimp and measure out your spices. By the time you start the curry, everything's within arm's reach and the whole process takes just 25 minutes — faster than waiting for pizza delivery.
From the chef
This dish is my kind of bridge cooking — it takes everything you love about creamy pasta sauces and gives it a Southeast Asian glow-up with turmeric, ginger, and a squeeze of lime that wakes everything up. I always tell people: if you can make a batch of rice and sauté some shrimp, you can absolutely pull this off and feel like a world-class cook in your own kitchen. The tomato-cream base is incredibly forgiving, which means you can adjust the spices to your heat preference and it'll still taste like you know what you're doing.
TagsWeeknight DinnerSpicyQuickOne PotAromatic
AllergensMilkShellfishSesame
Source: generated · June 10, 2026