Shrimp and Broccoli Curry over Fragrant Jasmine Rice

This simple Shrimp Curry is quick to prepare and full of flavor. Bright vegetables, creamy coconut milk, and tender shrimp come together for a hearty, satisfying meal. Using microwaveable brown rice makes this an easy weeknight dinner the whole family will enjoy.

👩🏻‍🍳 Why You’ll Love This Recipe

This shrimp curry is fast, healthy, and easy to customize. It cooks in one pan for minimal cleanup and delivers comforting curry flavor without a long ingredient list. The coconut milk creates a silky sauce that pairs perfectly with shrimp and broccoli, while brown rice adds whole-grain substance. The recipe is flexible — swap proteins or grains if you prefer.

In short: quick prep, simple ingredients, balanced nutrition, and family-friendly flavor.

🥘 Ingredients Needed

For convenience, the full ingredient list and measurements appear in the recipe card below.

• Broccoli florets – fresh is best for texture and color.
• Brown rice – microwaveable packets save time; cooked white rice or quinoa also work.
• Olive oil – for sautéing the shrimp.
• Frozen shrimp – raw and deveined (no need to thaw if cooking from frozen).
• Curry powder – the main seasoning; adjust amount to taste.
• Salt – to taste.
• Unsweetened coconut milk – creates a rich, aromatic sauce (lite works if you prefer).

🔪 Instructions

This overview highlights the key steps; the recipe card below lists exact measurements and full directions.

• Lightly steam the broccoli: place florets in a bowl, cover loosely, and microwave for about 90 seconds. Set aside.
• Cook the brown rice according to package directions and set aside.
• Heat olive oil in a large skillet over medium heat. Add the shrimp and cook 2–3 minutes until they begin to turn pink.
• Sprinkle in curry powder and salt, stirring so the spices coat the shrimp. Cook until shrimp are nearly done.
• Add the cooked rice, steamed broccoli, and coconut milk. Stir and heat for 3–4 minutes until the mixture is hot and the shrimp are fully opaque and cooked through.

Serve immediately while hot.

👪 FAQs

🧊 Storage

Allow the curry to cool completely before refrigerating. Store in an airtight container for up to 2–3 days. Reheat in the microwave in 30-second increments, covered with a damp paper towel, until warmed through.

Freezing is possible but may affect the texture of shrimp since seafood has already been frozen once. For best texture and flavor, enjoy this dish fresh.

💭 Helpful Tips

• No need to thaw shrimp if you’re using frozen raw shrimp; they can be cooked from frozen. If substituting with chicken, thaw and cook thoroughly.
• Avoid overcooking shrimp — they are done when they turn opaque and curl slightly.
• Use unsweetened coconut milk to keep the sauce balanced and not overly sweet.

📖 Variations

• Substitute cooked quinoa or a rice/quinoa blend for a gluten-free alternative and extra texture.
• Swap shrimp for bite-sized chicken pieces; cook until they reach 165°F (74°C).
• Make it vegan by using firm tofu or extra vegetables like bell peppers, cauliflower, or snap peas.
• Try scallops or mussels for a different seafood profile.
• Add spice with sliced jalapeños, a dash of cayenne, or sriracha to taste.

🥗 Suggested Side Dishes

Serve the curry with warm bread, mango chutney, or samosas to soak up the sauce. A simple apple-walnut salad or a green salad with a light vinaigrette also complements the richness of the curry and keeps the meal balanced.

🍞 Related Recipes

If you enjoy this shrimp curry, try other quick curry dishes such as a one-pot curry pasta, slow cooker red lentil curry, or a zucchini curry-lime soup for varied flavors and textures.

Shrimp and Broccoli Recipe

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📋 Recipe Card

Update Notes: This recipe post was originally published earlier and has been refreshed with clearer instructions and photos.