Thai Style Shrimp and Veggies with Toasted Coconut Rice
Indulge in a symphony of flavors with this Thai Style Shrimp and Veggies with Toasted Coconut Rice recipe—a perfect blend of vibrant, fresh ingredients and aromatic spices. Succulent shrimp are stir-fried with colorful bell peppers, zucchini, and carrots, then coated in a savory-sweet sauce infused with red curry paste, soy sauce, and a hint of lime. Paired with fluffy jasmine rice cooked in creamy coconut milk and topped with golden toasted coconut, every bite is a tropical escape. Ready in under an hour, this crowd-pleasing dish is garnished with cilantro, green onions, and lime wedges for a burst of freshness. Perfect for a weeknight dinner or special occasion, this recipe delivers bold Thai-inspired flavors with ease.
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Recipe Information
Ingredients
- 1 cup uncooked jasmine rice
- 1.5 cups coconut milk
- 0.5 cup water
- 0.25 cup shredded unsweetened coconut
- 1 pound raw shrimp, peeled and deveined
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, julienned or thinly sliced
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoons red curry paste
- 2 tablespoons vegetable oil
- 0.25 cup cilantro, chopped
- 1 for serving lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
While the rice is cooking, toast the shredded coconut. Heat a small dry skillet over medium heat, add the shredded coconut, and stir frequently until golden brown, about 3-5 minutes. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, zucchini, and carrots. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, lime juice, and red curry paste. Pour this sauce into the skillet with the vegetables. Stir to combine and heat through.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to ensure everything is heated through.
Fluff the cooked coconut rice with a fork and gently stir in the toasted coconut.
To serve, divide the toasted coconut rice among four plates. Top with the shrimp and vegetable mixture. Garnish with chopped cilantro and green onions. Serve with lime wedges on the side.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 902 mg | 19% | |
*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.
