Coconut Thai Shrimp and Rice Crock Pot
Transform your weeknight dinners into an exotic getaway with this Coconut Thai Shrimp and Rice Crock Pot recipe—a vibrant fusion of creamy coconut milk, aromatic jasmine rice, and bold Thai red curry paste. Perfectly cooked shrimp, tender vegetables, and a harmonious blend of fresh ginger, garlic, and lime juice infuse every bite with irresistible Southeast Asian flavors. This one-pot crock pot recipe is as easy as it is flavorful—simply layer the ingredients, let the slow cooker do the work, and enjoy a comforting, restaurant-quality meal at home. Ideal for busy nights, this gluten-free dish is customizable with your choice of protein or extra veggies, and it’s perfect for meal prep or family dinners. Pair it with a side of naan or fresh salad for a satisfying meal that will transport your taste buds!
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Recipe Information
Ingredients
- 1 pound medium shrimp (peeled and deveined)
- 1.5 cups jasmine rice
- 14 ounces coconut milk (full-fat)
- 2 cups chicken or vegetable broth
- 3 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic cloves (minced)
- 2 bell peppers (sliced into strips)
- 2 carrots (sliced into thin rounds)
- 1 lime (juiced)
- 2 green onions (sliced)
- 0.25 cup fresh cilantro (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then set aside.
In a small bowl, mix the coconut milk, chicken or vegetable broth, red curry paste, fish sauce, brown sugar, grated ginger, and minced garlic. Whisk until well combined.
Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side, just until pink but not fully cooked. Remove from heat and set aside.
In the crock pot, layer the rinsed jasmine rice at the bottom. Add the sliced bell peppers and carrots on top.
Pour the coconut milk and broth mixture over the rice and vegetables, making sure the rice is fully submerged. Sprinkle the salt and black pepper evenly over the contents.
Cover and cook on high for 2.5 to 3 hours, or until the rice is tender and the liquid is absorbed. Stir occasionally if possible to ensure the rice doesn’t stick to the bottom.
In the last 15 minutes of cooking, add the pre-cooked shrimp on top of the rice and cover again, allowing them to heat through.
Once cooked, stir in the lime juice, green onions, and cilantro. Taste and adjust seasoning with additional salt or lime juice, if needed.
Serve hot and garnish with extra cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
