Thai Shrimp Coconut Fried Rice

Meta Description: Transport your taste buds to Thailand with this vibrant and fragrant Thai shrimp coconut fried rice recipe. It’s an easy, one-pan meal packed with succulent shrimp, fluffy rice, and a creamy coconut milk sauce. Perfect for a quick weeknight dinner or a special occasion.

The first time I tried authentic Thai food, I was on a backpacking trip through Southeast Asia. I was in a small, bustling food stall in Bangkok, surrounded by a symphony of sizzles, clangs, and the most incredible aromas I had ever encountered. I ordered something called “Khao Pad Goong” and what arrived was a plate of fried rice unlike any I had ever seen. It was vibrant, colorful, and smelled of something wonderfully sweet and savory. With the first bite, I was completely hooked. It was spicy, but not overwhelmingly so, with a perfect balance of salty, sour, and a creamy richness I couldn’t place. That taste was so fresh and complex, I knew I had to figure out how to recreate it at home.

After I got back, I spent months trying to replicate that magical dish. My early attempts were, to put it mildly, a disaster. The rice was mushy, the flavors were flat, and the final product was nothing like what I remembered. I was about to give up when I had a breakthrough: the secret wasn’t just in the ingredients, but in the technique, and in one crucial ingredient—coconut milk. While traditional Thai fried rice doesn’t always include it, a small amount of coconut milk provides a subtle sweetness and a luscious creaminess that perfectly balances the fiery chili and tangy lime. It was a game-changer. The result was this recipe for Thai shrimp coconut fried rice, a dish that captures the essence of that Bangkok street stall and brings it right into your kitchen. It’s a quick, easy, and incredibly flavorful one-pan meal that has become a staple in my home.

This recipe is more than just a dinner; it’s a culinary journey. It’s about combining fresh, simple ingredients to create a complex and deeply satisfying flavor profile. The succulent shrimp, the fluffy rice, the sweet coconut, and the bright lime all come together in a perfect harmony that will make you feel like you’ve been transported to a beach in Thailand. Whether you’re a seasoned cook or a complete beginner, this recipe is accessible and guaranteed to impress.

🌟 The Key to Perfect Fried Rice

The single most important rule for making great fried rice is to use day-old rice.¹ Freshly cooked rice is full of moisture, and when you try to fry it, it will just turn into a sticky, mushy mess.² Day-old rice, on the other hand, is firm and dry, which allows it to get that wonderful toasted texture and absorb all the flavors of the sauce without clumping together.³ So, plan ahead and cook your rice the night before!

Another crucial element is the wok or a large skillet.⁴ A wok is designed to distribute heat evenly and quickly, which is essential for stir-frying. If you don’t have a wok, a large, heavy-bottomed skillet will work just fine. You need a pan with enough surface area to allow the ingredients to fry rather than steam.

Finally, the sauce. This isn’t your average fried rice sauce. Our coconut milk fried rice gets its unique flavor from a blend of ingredients that hit all the key notes of Thai cuisine: sweet, spicy, salty, and sour. We’ll use a little bit of sugar for sweetness, a dash of soy sauce and fish sauce for saltiness, lime juice for sourness, and a bit of chili paste for heat. The coconut milk is what ties it all together, adding a rich and creamy base that makes this dish truly special.

✅ Ingredients You’ll Need

• For the Fried Rice:
  • 2 tablespoons vegetable oil or coconut oil
  • 1 pound large raw shrimp, peeled and deveined⁵
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, thinly sliced
  • 1 small white onion, finely chopped
  • 1 ½ cups day-old jasmine rice, cooked⁶
  • 1 cup frozen peas and carrots
  • 1 large egg, lightly beaten⁷
• For the Sauce:
  • ¼ cup full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce⁸
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon chili garlic sauce or Sriracha
• For Garnish (optional, but recommended):
  • ½ cup chopped cilantro
  • 1 lime, cut into wedges⁹
  • Red pepper flakes or extra chili garlic sauce
  • Toasted unsweetened coconut flakes

😋 Step-by-Step Cooking Instructions

1. Prep the ingredients: Make sure all your ingredients are prepped and ready to go before you start cooking.¹⁰ Stir-frying is a fast process, and you won’t have time to chop or measure things as you go.¹¹ Whisk together all the sauce ingredients in a small bowl and set aside.
2. Cook the shrimp: Heat the vegetable oil in a large wok or skillet over high heat.¹² Once the oil is shimmering, add the shrimp. Cook for about 2 minutes per side, or until they are pink and just cooked through. Be careful not to overcook them! Remove the shrimp from the pan and set them aside.¹³
3. Sauté the aromatics: Reduce the heat to medium-high. Add the garlic, red bell pepper, and white onion to the same wok. Sauté for 3-4 minutes, stirring constantly, until the vegetables are slightly softened and fragrant.
4. Add the rice and veggies: Turn the heat up to high again. Add the cooked day-old rice and the frozen peas and carrots to the wok. Use a spatula to break up any clumps of rice. Stir-fry for 2-3 minutes, pressing the rice against the hot surface of the pan to get a nice, toasted texture.
5. Pour in the sauce: Create a small well in the center of the rice.¹⁴ Pour the whisked egg into the well. Scramble the egg with your spatula until it is cooked through, then mix it into the rice. Add the pre-mixed sauce to the wok and stir everything together until the rice is evenly coated and the sauce has been absorbed.
6. Combine and garnish: Return the cooked shrimp to the wok. Toss everything together to combine. Cook for another minute, just to warm the shrimp through. Remove the pan from the heat.
7. Serve: Divide the Thai shrimp coconut fried rice into bowls. Garnish with a sprinkle of fresh cilantro, a few toasted coconut flakes, and a lime wedge. A squeeze of fresh lime juice right before you eat it will brighten all the flavors. Serve immediately and enjoy!

🍽 Serving & Pairing Suggestions

This shrimp fried rice with coconut milk is a showstopper on its own, but you can turn it into a full Thai-inspired feast with a few simple additions. For a spicy kick, serve it with a side of extra chili garlic sauce or a bowl of pickled jalapeños.

A simple side of steamed vegetables like broccoli or edamame can be a great way to add some freshness and crunch to the meal. For a little extra protein and a different texture, you could serve it with some chicken satay skewers and a peanut sauce on the side.

To drink, a cold bottle of Thai beer like Singha or Chang would be a perfect companion. For a non-alcoholic option, a refreshing glass of Thai iced tea or a simple coconut water would complement the flavors beautifully, especially if you added some heat to the dish.

📝 Recipe Variations to Try

This recipe is incredibly versatile. Once you’ve made it a few times, you can start experimenting with your own creative twists.

• Different protein: Not a fan of shrimp? No problem! This recipe works great with other proteins. Try using chicken, beef, or even some tofu for a vegetarian option. You could also use a mix of seafood, like scallops and mussels.
• Change the vegetables: Feel free to swap out the red bell pepper and peas and carrots for other vegetables. Broccoli, snow peas, baby corn, or bean sprouts would all be great additions.¹⁵ Just be sure to cut them into similar sizes so they cook evenly.
• Make it vegan: To make this a vegan coconut fried rice recipe, simply use a plant-based protein like tofu or tempeh. Replace the egg with a bit of extra firm tofu crumbled in or simply omit it. Swap the fish sauce for a vegan alternative like tamari or vegan fish sauce (which is made from seaweed).
• Adjust the spice level: The amount of chili garlic sauce in the recipe is a great starting point, but you can easily adjust it to your taste. For more heat, add an extra teaspoon or two. For a milder version, just use a small amount or omit it entirely.

❓ Common Questions & Troubleshooting

My fried rice is clumpy. What went wrong?

This is almost always due to using fresh rice. If you don’t have day-old rice, a trick is to cook your rice, spread it out on a baking sheet, and let it cool in the refrigerator for at least 30 minutes before you use it. This will help to dry it out and prevent it from clumping.

Can I use canned shrimp?

I wouldn’t recommend it. Canned shrimp is typically mushy and lacks the fresh texture and flavor of raw shrimp. For the best results, use fresh or frozen raw shrimp that you can cook right before adding to the rice.

What is fish sauce and do I really need it?

Fish sauce is a staple of Southeast Asian cuisine. It’s a fermented sauce made from fish that adds a salty, savory, and deep umami flavor to dishes. A small amount goes a long way. While you can technically substitute it with a little extra soy sauce, the flavor won’t be the same. I highly recommend buying a bottle; it keeps for a long time in the fridge and is a great way to add a complex, authentic flavor to your cooking.

How do I prevent my shrimp from being rubbery?

The key to tender shrimp is to not overcook them.¹⁶ They cook very quickly, so only leave them in the pan for a minute or two per side. As soon as they turn pink and opaque, they’re done. Pull them out of the pan and add them back in at the end just to warm them up.

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size. Data is based on a standard preparation with full-fat coconut milk and may change with substitutions.

❤️ My Final Thoughts

This Thai shrimp coconut fried rice recipe is one of my all-time favorites. It’s the perfect example of how a few simple ingredients, when used with the right technique, can create a truly incredible meal. It’s a dish that’s both comforting and exotic, satisfying and fresh. The combination of succulent shrimp, creamy coconut, and spicy chili is a flavor symphony that will transport you with every bite.

So, the next time you’re craving something special for dinner, skip the takeout menu and head to your kitchen. You have everything you need to create a truly magical meal. I hope this recipe brings a little bit of that Bangkok food stall magic into your home. Don’t forget to squeeze that lime wedge over the top! I’d love to hear how it turned out and what variations you tried. Happy cooking! 😋