Turmeric Shrimp Rice

This turmeric shrimp rice is an easy one-pot meal made with juicy shrimp, fluffy basmati rice, coconut milk, and warm spices. The turmeric gives the rice its beautiful golden color, while the coconut milk adds a lovely richness and subtle sweetness.

Everything cooks in one pan, making this a flavorful and satisfying meal for busy weeknights. It’s a delicious way to turn simple shrimp and rice into a complete dinner.

I love rice dishes because you can turn a few simple ingredients into a complete meal. And when you have shrimp in the freezer, dinner doesn’t need much planning.

I usually keep frozen shrimp on hand because they thaw quickly and cook in minutes. For this recipe, I like to sear them first with a few spices before cooking the rice in the same pan. That way, you get all that lovely flavor in the rice, too.

The coconut milk is a nice addition here. It gives the rice a little richness without overpowering the turmeric and spices. Add some green peas and fresh cilantro, and you’ve got a colorful, flavorful meal without much effort.

Why You’ll Love This Recipe

• One-pot meal – The shrimp and rice cook in the same pan, so there’s less washing up.
• Full of flavor – Turmeric, cumin, coriander, ginger, and garlic give the rice a warm, aromatic flavor.
• Coconut milk – Adds a subtle sweetness and richness that works beautifully with the spices.
• A complete dinner – With shrimp, rice, and green peas, you don’t need much else.
• Easy to customize – Use fresh or frozen shrimp and adjust the spices to your taste.

Ingredients and Substitutions

• Shrimp – I usually use frozen shrimp because they’re convenient and thaw quickly. Fresh shrimp work just as well. Use peeled and deveined shrimp, and pat them dry before seasoning.
• Basmati rice – I prefer white basmati rice for its long, fluffy grains. Rinse it well to remove excess starch, then soak and drain before cooking.
• Coconut milk – Adds richness and a subtle coconut flavor. You can replace it with additional chicken or vegetable stock if you prefer.
• Onion, ginger, and garlic – These form the flavor base of the rice. I prefer fresh ginger and garlic because they make a noticeable difference.
• Turmeric – Gives the rice its golden color and earthy flavor. A little goes a long way, so there’s no need to add more than the recipe calls for.
• Cumin and coriander – Add warmth and depth without making the rice spicy.
• Paprika – Adds color and mild flavor to the shrimp.
• Green peas – Fresh or frozen peas work well. I usually add frozen peas directly to the rice without thawing them.
• Stock or broth – Chicken or vegetable stock adds flavor. Use a good-quality stock and adjust the salt accordingly.
• Fresh cilantro – Adds freshness to the finished rice. Parsley is a good alternative if you don’t enjoy cilantro.

Step-by-step: How to Make Turmeric Shrimp Rice

Prepare and Sear the Shrimp

Season the shrimp – Clean and devein the shrimp if necessary, then pat them dry with paper towels. Toss with salt, pepper, turmeric, paprika, coriander, and cumin until evenly coated.

Sear – Heat the oil in a large skillet over medium heat. Add the seasoned shrimp and sear for 2 to 3 minutes, turning as needed. Remove from the pan and set aside.

Pro tip: Pat the shrimp dry before adding them to the skillet. Excess moisture makes them steam instead of sear. The shrimp will finish cooking later, so avoid overcooking them at this stage.

Prepare the Rice

Rinse and soak – Rinse the basmati rice until the water runs mostly clear. Soak in cold water for 30 minutes, then drain well.

Sauté the aromatics – In the same skillet, heat the remaining oil. Add the onions and sauté until translucent. Add the grated ginger and garlic, followed by turmeric, coriander, and cumin. Season with salt and pepper.

Pro tip: Keep the heat at medium-low when adding the spices. Ground spices burn quickly and can make the rice taste bitter.

Toast the rice – Add the drained basmati rice and sauté for 2 to 3 minutes, stirring gently to coat the grains with the spices.

Add the liquids – Pour in the coconut milk and stock. Add the green peas and stir gently to combine.

Cook – Bring the liquid to a boil, then reduce the heat to low. Cover the skillet and simmer gently for about 15 minutes, or until the rice is tender and the liquid has been absorbed.

Finish – Return the seared shrimp to the rice toward the end of cooking so they heat through and finish cooking without becoming rubbery. The shrimp should be opaque and cooked through.

Rest – Turn off the heat and leave the skillet covered for 10 minutes. Fluff the rice gently with a fork and finish with fresh cilantro.

Pro tip: Don’t stir the rice repeatedly while it cooks. Keeping the lid closed helps the rice steam evenly and prevents the grains from breaking.

Storage and Make-Ahead

• Refrigerator – Cool the shrimp rice quickly and refrigerate in an airtight container within one hour. Store for up to 24 hours.
• Freezer – Cool completely and freeze promptly in individual airtight portions for up to one month for best quality. Thaw overnight in the refrigerator.
• Reheating – Reheat thoroughly until steaming hot throughout, ideally to 165°F (74°C). Add a tablespoon or two of water if the rice seems dry. Reheat only once.
• Make ahead – You can clean and season the shrimp, chop the vegetables, and measure the spices ahead of time. Keep the prepared shrimp refrigerated until you’re ready to cook.
• For the best texture, I prefer cooking the rice fresh. Shrimp can become rubbery when reheated repeatedly.

Turmeric Shrimp Rice

5 from 16 votes

Veena Azmanov

This easy turmeric shrimp rice is a flavorful one-pot meal made with juicy shrimp, fluffy basmati rice, coconut milk, green peas, and aromatic spices.

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

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Ingredients 

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For the Shrimp

• ▢ 450 g (1 lb) Shrimp peeled and deveined
• ▢ ½ tsp Ground turmeric
• ▢ ½ tsp Ground cumin
• ▢ ½ tsp Ground coriander
• ▢ ½ tsp Paprika
• ▢ ½ tsp Salt
• ▢ ¼ tsp Black pepper
• ▢ 1 tbsp Cooking oil

For the Rice

• ▢ 200 g (1 cup) White basmati rice
• ▢ 145 g (1 cup) Green peas fresh or frozen
• ▢ 120 ml (½ cup) Coconut milk
• ▢ 240 ml (1 cup) Chicken or vegetable stock
• ▢ 1 med Onion finely chopped
• ▢ 3 med Garlic cloves minced
• ▢ 1 tsp Fresh ginger grated
• ▢ ½ tsp Ground turmeric
• ▢ ½ tsp Ground cumin
• ▢ ½ tsp Ground coriander
• ▢ ½ tsp Salt or to taste
• ▢ ¼ tsp Black pepper
• ▢ 1 tbsp Cooking oil
• ▢ ½ cup Fresh cilantro chopped

Instructions

Prepare the shrimp

1. Season – Pat the shrimp dry with paper towels. Combine the turmeric, cumin, coriander, paprika, salt, and pepper. Toss the shrimp with the spices until evenly coated.
   450 g Shrimp, ½ tsp Ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp Paprika, ½ tsp Salt, ¼ tsp Black pepper
2. Sear – Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and sear briefly, about 1 minute per side, depending on their size. Transfer to a plate and set aside. They will finish cooking later.
   1 tbsp Cooking oil

Prepare the Rice

1. Rinse and soak – Rinse the basmati rice several times until the water runs almost clear. Soak in cold water for 30 minutes, then drain thoroughly.
   200 g White basmati rice
2. Sauté – Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the onion and sauté until translucent, about 3 to 4 minutes. Add the ginger and garlic and cook for another 30 seconds.
   1 med Onion, 3 med Garlic cloves, 1 tsp Fresh ginger, 1 tbsp Cooking oil
3. Spices – Add the turmeric, cumin, coriander, salt, and pepper. Stir for 20 to 30 seconds until fragrant, taking care not to burn the spices.
   ½ tsp Ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp Salt, ¼ tsp Black pepper
4. Rice – Add the drained basmati rice and sauté gently for 1 to 2 minutes, coating the grains with the spices.
5. Liquid – Pour in the coconut milk and stock. Add the green peas and stir gently to combine.
   145 g Green peas, 120 ml Coconut milk, 240 ml Chicken or vegetable stock
6. Simmer – Bring to a boil, then reduce the heat to low. Cover and simmer for about 12 to 15 minutes, until the rice is almost tender and most of the liquid has been absorbed.
7. Finish – Arrange the seared shrimp over the rice during the last 3 to 5 minutes of cooking. Cover and continue cooking until the shrimp are opaque and cooked through.
8. Rest – Turn off the heat and leave the skillet covered for 10 minutes. Fluff the rice gently with a fork, garnish with fresh cilantro, and serve.
   ½ cup Fresh cilantro

Video

Notes

• Rice: Use white basmati rice. Rinse, soak for 30 minutes, and drain well before cooking.
• Liquid: The coconut milk and stock together provide 1½ cups of liquid for 1 cup of rice.
• Shrimp: Pat dry before searing. Add back toward the end of cooking to prevent overcooking.
• Frozen peas: Add directly without thawing. Storage: Cool quickly and refrigerate within one hour.
• Store for up to 24 hours and reheat thoroughly only once.

Nutrition per serving

Calories 445kcal

Fat 13g

Sat. fat 7g

Protein 29g

Sugar 4g

Fiber 4g

Sodium 970mg

Equipment

Mixing Bowl

Saute Pan L

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Pro Tips for Perfect Shrimp and Rice

• Use long-grain basmati rice. Basmati produces light, separate grains that work particularly well in this recipe. Rinse and soak it before cooking.
• Dry the shrimp before searing. This helps them develop a little color instead of releasing moisture into the skillet.
• Don’t overcook the shrimp. Shrimp cook much faster than rice. Sear them briefly and finish cooking them toward the end.
• Toast the rice. Sautéing the drained rice with the aromatics and spices helps coat every grain with flavor.
• Watch the spices. Turmeric, cumin, and coriander need only a short time in the hot oil. Keep the heat moderate to prevent burning.
• Measure the liquid. For white basmati rice, I generally use 1 cup of rice to 1½ cups of liquid. In this recipe, the liquid includes both coconut milk and stock.
• Let the rice rest. Once cooked, leave it covered for 10 minutes before fluffing. This allows the remaining moisture to distribute evenly.

More rice recipes

• 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
• See all rice recipes

Delicious Saffron Rice Recipe

How to cook basmati rice

Fried Rice with Simple Ingredients

Boneless Chicken Biryani Recipe

Frequently asked questions

Can I use frozen shrimp?

Absolutely. I often use frozen shrimp for this recipe. Thaw them completely in the refrigerator or under cold running water, then drain and pat dry before seasoning.

Can I make turmeric shrimp rice without coconut milk?

Yes. Replace the coconut milk with additional chicken or vegetable stock. The rice won’t have the same subtle coconut flavor, but it will still be delicious.

Can I use jasmine rice instead of basmati?

Yes, although the texture will be slightly different. Jasmine rice is softer and more fragrant. Adjust the cooking liquid and timing according to the rice you’re using.

Can I add other vegetables?

Yes. Finely diced carrots, bell peppers, or other quick-cooking vegetables work well. Add firmer vegetables when sautéing the onions so they have enough time to soften.

Is turmeric shrimp rice spicy?

No. Turmeric, cumin, coriander, and paprika add flavor without much heat. If you prefer spicy rice, you can add a little chili powder or finely chopped fresh chili.

How do I keep shrimp from becoming rubbery?

Avoid cooking the shrimp for the entire time the rice simmers. Sear them briefly, remove them from the skillet, and return them toward the end so they finish cooking without becoming tough.

What is the best rice-to-liquid ratio?

For white basmati rice, I generally use 1 cup of rice to 1½ cups of liquid. Remember that coconut milk counts toward the total liquid in this recipe.

What can I serve with turmeric shrimp rice?

This is a complete meal on its own, but you can serve it with a simple cucumber salad, fresh vegetables, or a light yogurt dressing.

More Shrimp Recipes

• Shrimp with Rice Pilaf Recipe
• Quick and Easy Shrimp Curry
• Tandoori Shrimp Prawn Masala
• Honey Ginger Shrimp Stir fry Recipe

Quick and Easy Shrimp Curry

Honey Ginger Shrimp Stir fry Recipe

Shrimp with Rice Pilaf

Tandoori Shrimp Prawn Masala

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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.

about me