This coconut and turmeric prawn rice is the quickest one-pot meal you can make in 20 minutes. It uses fresh prawns or shrimps, turmeric, coconut milk, and a few spices. This rice is a meal on its own or can be served on the side with other main courses.
Turmeric is a bright yellow spice that comes from the turmeric plant. It is commonly used in Asian and Middle Eastern cooking and is known for its earthy flavor and vibrant color. Turmeric contains a compound called curcumin, which has antioxidant and anti-inflammatory properties and is believed to have various health benefits.
In this shrimp pilaf recipe, turmeric is added for both flavor and color. It adds a warm, slightly bitter flavor to the dish, which complements the sweetness of the coconut milk and the richness of the shrimp. Additionally, turmeric gives the rice a beautiful golden color, making the dish visually appealing.
Why is this the best recipe?
- Rich and Creamy Texture: Using coconut milk instead of broth gives the rice a rich, creamy texture and a subtly sweet flavor that complements the shrimp perfectly.
- Bold and Flavorful Spices: The combination of curry powder, cumin, coriander, and turmeric adds layers of flavor and aromatic complexity to the dish.
- Perfectly Cooked Shrimp: Pan-frying the shrimp separately ensures they are cooked to perfection—tender, juicy, and flavorful—without overcooking.
- Impressive Presentation: The vibrant colors of the red bell pepper and fresh cilantro make this dish visually appealing and perfect for serving at dinner parties or special occasions.
Ingredients and substitutes
- Prawns – I use frozen prawns – they take just about 10 to 20 minutes to thaw. You can use shrimps just as well.
- Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe without these. So, make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
- Onion – I love using sweet red onions and shallots in my rice recipes. But you can also use any onions you have on hand.
- Whole spices – The whole spices add a warm aroma and flavor without making this dish spicy. Do not add too much, as it can be overpowering as well.
- Cilantro – I love using fresh cilantro, but parsley works just as well.
Step-by-step: Shrimp/Prawn Rice Pilaf
For the prawns
- Clean the prawns or shrimp, and pat them dry. Then, marinate them with salt, pepper, and spices (turmeric, paprika, coriander, cumin). Set aside.
Pro tip – Make sure the prawns are dry. Otherwise, they will stew rather than sear. - To a large skillet, add the oil and the marinated prawns. Sear on medium heat for 2 to 3 minutes. Remove from the pan and set aside.
Pro tip – Prawns need only 2 to 3 minutes to sear as they will continue to cook in the rice. If overcooked, they will become chewy.
For the rice
- Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- In the same skillet, add the remaining oil. Sauté the onions until translucent. Then, add the grated ginger and garlic. Followed by the spices (turmeric, coriander, and cumin. Season with salt and pepper.
Pro tip – Keep the heat to medium-low when you add the spices, as we do not want them to burn.
- Add the drained rice, saute for 2 to 3 minutes until lightly toasted. Next, add coconut milk, herbs, green peas, cilantro, and stock/broth. Then, return the prawns to the pan, making sure to distribute them evenly inside the rice.
- Let it come to a boil. Then, reduce the heat and cover the pan. Cook on a low simmer for 15 minutes. After 15 minutes, turn the heat off and keep covered for another 10 minutes.
Pro tip – Let the rice continue to cook in its residual heat for 10 minutes. This will ensure a light and fluffy rice.
- As soon as the stock comes to a boil, reduce the heat to a low simmer and cover the pan with a lid.
- Finally, add the shrimp to the rice along with the fresher herbs (cilantro and dill). Fluff the rice with a fork to ensure everything is well combined.
- Sprinkle more chopped cilantro before serving.
- Chicken with Rice Pilaf or classic Rice Pilaf
- Cajun Chicken with Rice
- Turmeric Rice with Chicken and Peas
- Coconut Turmeric Rice
- Quick One-Pot Vegetable Rice
- Turmeric Cauliflower Rice Pilaf or Mustard Dill Cauliflower Rice Pilaf
- See all rice recipes
Frequently asked questions
This recipe will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.
Veggies! You can add more veggies to this rice. Chopped carrots, squash, and parsnips are great additions, but they must be cut into small pieces similar to the peas. Otherwise, they will not cook at the same time as the rice.
Always read the package instructions for the required amount of water. Most manufacturers will usually tell you the best ratio needed for their brand of rice. It can make a huge difference to the end result of your recipe.
If you are using Basmati or Jasmine rice, it usually is a 1 to 1 ½ ratio. So, for every one cup of rice, I will use 1 ½ cups of water. If you add veggies, I add 1/4 cup of water for every 1 cup of veggies added.
Shrimp Turmeric Prawns Rice
This coconut and turmeric prawn rice is the quickest one-pot meal you can make in 20 minutes. It uses fresh prawns or shrimps, turmeric, coconut milk, and a few spices. This rice is a meal on its own or can be served on the side with other main courses.
Video
Ingredients
- 1 cup (200 g) Basmati rice washed, soaked for 30 minutes then drained
- 1 cup (145 g) Green peas (Fresh or frozen)
- 1 tbsp Cooking Oil
- 1 cup Onion finely chopped
- 1 tsp Garlic minced
- 1 tsp Ginger grated
- ½ cup (120 ml) Coconut milk (or more stock)
- 1 cup (240 ml) Stock or broth vegetable or chicken
- ½ tsp Salt
- ¼ tsp Pepper
- ½ cup Cilantro chopped
- ½ tsp Turmeric powder
- ½ tsp Corinader powder optional
- ½ tsp Cumin powder optional
- 1 lb (450 g) Prawns shelled, deveined, washed and drained
- ½ tsp Paprika
- ¼ tsp Turmeric
- ½ tsp Coriander powder
- ¼ tsp Cumin powder
- ½ tsp Paprika optional
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Cooking Oil
Method
- Clean the prawns or shrimp, and pat them dry. Then, marinate them with salt, pepper, and spices (turmeric, paprika, coriander, cumin). Set aside.
- To a large skillet, add the oil and the marinated prawns. Sear on medium heat for 2 to 3 minutes. Remove from the pan and set aside.
- Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- In the same skillet, add the remaining oil. Saute the onions until translucent. Then, add the grated ginger and garlic. Followed by the spices (turmeric, coriander, and cumin. Season with salt and pepper.
- Add the drained rice and saute for 2 to 3 minutes until lightly toasted. Next, add coconut milk, herbs, green peas, cilantro, and stock/broth. Then, return the prawns to the pan, making sure to distribute them evenly inside the rice.
- Let it come to a boil. Then, reduce the heat and cover the pan. Cook on a low simmer for 15 minutes. After 15 minutes, turn the heat off and keep covered for another 10 minutes.
- As soon as the stock comes to a boil, reduce the heat to a low simmer and cover the pan with a lid.
- Finally, add the shrimp to the rice along with the fresh herbs (cilantro and dill). Fluff the rice with a fork to ensure everything is well combined.
- Sprinkle more chopped cilantro before serving.
Notes
- Use High-Quality Ingredients: Using fresh shrimp, good quality rice, and aromatic spices will enhance the flavors of the dish.
- Rinse the Rice: Rinsing the rice before cooking removes excess starch and helps prevent the rice from becoming too sticky.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so be careful not to overcook them. They should be pink and opaque when done.
- Adjust the Spices: Feel free to adjust the amount of spices according to your taste preferences. You can also add other spices or herbs for additional flavor.
- Use Coconut Milk Wisely: Coconut milk can be quite rich, so be mindful of the amount you use. You can always dilute it with a bit of water if you prefer a lighter coconut flavor.
- Let it Rest: Allow the pilaf to rest for a few minutes after cooking. This allows the flavors to meld together and makes for a more flavorful dish.
- Garnish Before Serving: Adding fresh cilantro just before serving adds a pop of color and freshness to the dish.
- Serve Hot: This pilaf is best served hot, so try to serve it immediately after cooking for the best flavor and texture.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I love the idea of adding cardamom to rice – sounds amazing!
Thank you, Shivani.
Just love everything about Indian food! I have been to India 5 times and i keep cooking indian dishes. i will try it out and let you know!
Me too Penelopi. I hope you try this.
Wow! This was an amazing recipe! Easier than I initially thought and full of flavor!
Thanks, Sara.. yes, very easy recipe
This looks fabulous! Basmati or jasmine are my favorite rices to cook because they are so flavorful but this is also quick & easy so this is already a favorite recipe of mine!
Yes, Beth. Basmati or jasmine both are very flavorful rice.
This looks ah-mazing. Picking up some rice to test out on my grocery trip this week! Thanks for sharing!
Thank you so much Michelle. Hope you like it. Let me know
My rice didn’t come out right. It was very soggy! 🙁
Ah, Anissa. I’m sorry. What type of rice did you use? Was it basmati?
If you use basmati then 1 cup rice to 1.5 cup water or stock is a good ratio.
For other rice, you will need to see package instruction for recommended water/stock ratio.
Did the recipe taste good though?
Prawn pilaf looks delicious Veena love it.
Thank you Swathi.
I love quick meals and I love shrimp.This recipes is a WINNER!
Thank you Julie <3
You had me at “quickest”. Then you really had me at this recipe…oh my word, it looks and sounds absolutely wonderful! Can’t wait to give it a try!
Thank you Sarah!!
rice dishes are perfect for quick meals! Especially when it has fresh herbs and onion/garlic/ginger combo!
That is very true Anjali.. Those flavors really go well together. Thanks
I love throwing together quick meals! I love the combo of cilantro, garlic and ginger! Yum!
Thank you Sophia.. Cilantro is my all time favorite herb!!