Coconut Ginger Shrimp Rice Bowls

Ginger coconut sauce with shrimp and tender broccoli. Use small broccoli florets so they cook through in the coconut sauce.

Why you’ll love this recipe

• Ginger coconut sauce with shrimp and tender broccoli.
• Use small broccoli florets so they cook through in the coconut sauce.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz shrimp, peeled
• 3/4 cup rice
• 2 cups broccoli, small florets
• 3/4 cup coconut milk
• 2 tsp ginger, grated
• 1 1/2 cups water
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Cook rice with measured water: bring to a boil, cover and simmer low 15 minutes, then rest 5 minutes.

2. 02

   Heat oil in a saucepan and stir ginger for 30 seconds

   Heat oil in a saucepan and stir ginger for 30 seconds.

3. 03

   Add coconut milk and broccoli

   Add coconut milk and broccoli. Cover and simmer gently 6–8 minutes, adding a splash of water if thick.

4. 04

   Add shrimp and simmer 4–6 minutes until 145°F

   Add shrimp and simmer 4–6 minutes until 145°F. Spoon over the fluffed rice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use small broccoli florets so they cook through in the coconut sauce.

Make it your own

Use peas in place of broccoli, adding them with the shrimp.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.