Name: Spicy Chili Garlic Shrimp with Coconut Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: For the Shrimp:; 1 pound large shrimp (21/25 count), thawed, peeled, deveined, tails removed; ½ teaspoon Italian seasoning; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 4 tablespoons olive oil, divided; For the Orzo:; 1 medium shallot, finely chopped (about ¼ cup); 4 cloves garlic, minced; ½ cup sun-dried tomatoes, drained and julienned; 8 oz dry orzo pasta (about ½ a box); 1 teaspoon Italian seasoning; 2½ cups chicken stock; 3 cups fresh baby spinach; ½ cup heavy cream; ¼ cup grated Parmesan cheese; Salt and pepper to taste

Jump to Recipe·Leave a Review

A bold, Burmese-inspired dish featuring succulent shrimp stir-fried in chili, garlic, and tomatoes, served over fragrant coconut jasmine rice. Topped with toasted coconut, fresh lime, and cilantro, it’s a quick, vibrant meal packed with flavor and texture.

Why You’ll Love This Recipe

This dish is bursting with bold flavors. The spicy, savory shrimp is perfectly complemented by the aromatic, creamy coconut rice, making each bite a perfect balance of heat, richness, and freshness. It’s a flavorful, satisfying meal that comes together in just 25 minutes, ideal for a weeknight dinner with a twist.

Spicy Chili Garlic Shrimp with Coconut Rice

Ingredients

For the Coconut Rice:
1 (14 oz) can unsweetened coconut milk
1 teaspoon sugar
½ teaspoon kosher salt
1 cup jasmine rice
¼ cup shredded coconut

For the Spicy Chili Garlic Shrimp:
2 tablespoons canola or vegetable oil
1 small onion, cut into wedges
6 garlic cloves, thinly sliced
1 knob fresh ginger, peeled and grated
2 dried red chili peppers (optional)
3 plum tomatoes, diced
2 tablespoons sambal oelek
2 teaspoons paprika
½ teaspoon kosher salt
1 tablespoon fish sauce
1 pound medium shrimp, peeled and deveined
Torn cilantro, for garnish
1 lime, quartered

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Rice: Rinse rice under cold water until water runs clear. In a saucepan, bring coconut milk, sugar, and salt to a simmer (do not boil). Add rice, stir, cover, and reduce heat to low. Cook for 15 minutes. Turn off heat, fluff with a fork, and steam covered for 10 minutes. Adjust salt to taste.
Toast the Coconut: In a dry pan over medium heat, toast shredded coconut, stirring often until lightly browned. Set aside.
Cook the Shrimp: Heat oil in a large wok or skillet over medium-high. Add onion, garlic, ginger, and chilies. Stir-fry until lightly browned. Add tomatoes, sambal oelek, paprika, and salt. Reduce heat to medium and cook until tomatoes soften. Stir in fish sauce and shrimp. Increase heat and stir-fry for 3–4 minutes until shrimp are opaque.
Serve: Plate the coconut rice, top with spicy shrimp mixture, and garnish with toasted coconut, cilantro, and lime wedges.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Variations

Vegetarian: Replace the shrimp with tofu or tempeh for a vegetarian version.
Extra Heat: Add more sambal oelek or fresh chili to increase the spice level.
Coconut Flavor: Use coconut oil to cook the shrimp for an extra coconut flavor.

Storage/Reheating

Store leftover shrimp and rice separately in airtight containers in the fridge for up to 2 days. Reheat in the microwave or on the stovetop with a splash of coconut milk or water to loosen up the rice.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw them properly before cooking.

Can I make the rice ahead of time?

Yes, the rice can be made up to a day in advance and stored in the fridge.

Can I add more vegetables to this dish?

Absolutely! Add bell peppers, spinach, or snap peas for extra color and nutrition.

How can I make the shrimp spicier?

Add extra sambal oelek or use fresh chilies to adjust the heat level.

What if I don’t have sambal oelek?

You can substitute with chili paste or a mix of hot sauce and crushed red pepper flakes.

Can I make this dish ahead of time?

You can prepare the rice and shrimp separately, but it’s best to assemble and serve it fresh for the best texture.

Is this recipe gluten-free?

Yes, it is naturally gluten-free, but always check the labels of any condiments (like sambal oelek) to ensure they’re gluten-free.

Can I use another type of rice?

You can substitute jasmine rice with basmati or short-grain rice, though the texture may vary slightly.

What’s a good side dish for this meal?

Serve with steamed vegetables, a green salad, or crusty bread to soak up the extra sauce.

How can I make this recipe vegetarian?

Replace the shrimp with tofu or your choice of plant-based protein and use vegetable broth instead of chicken stock for a vegetarian meal.

Conclusion

Spicy Chili Garlic Shrimp with Coconut Rice is an explosive combination of flavors that’s perfect for anyone who loves bold, aromatic dishes. The creamy coconut rice pairs beautifully with the zesty shrimp, making this a must-try for a quick and satisfying dinner.

Emma