Arroz con Coco y Camarones

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy coconut rice dish with plump shrimp and a hint of citrus, inspired by Puerto Rican coastal flavors. This Puerto Rican-inspired seafood recipe, ready in about 45 minutes, pairs short-grain rice, shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups short-grain rice
• 12 oz, peeled and deveined shrimp
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1, zested and juiced lime
• 1/2 cup, diced red bell pepper
• 1/4 cup, diced red onion
• 2 garlic cloves
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant. Add onion and bell pepper, cook for 4 minutes until softened.
2. Step 2: Stir in rice and cook for 2 minutes, coating grains with oil. Add coconut milk, broth, lime zest, and 1/2 cup lime juice. Bring to a gentle simmer.
3. Step 3: Cover pot, reduce heat to low, and cook for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
4. Step 4: While rice cooks, heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from pan.
5. Step 5: Fluff rice with a fork, fold in shrimp, and adjust seasoning with salt and additional lime juice if needed. Serve immediately.