ATM-Style Coconut Rice with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy jasmine rice cooked in coconut milk with plump shrimp and a hint of lime, evoking the tropical energy of Puerto Rico's financial centers. This puerto rican-inspired seafood ready in about 40 minutes pairs jasmine rice, coconut milk, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse jasmine rice until water runs clear, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until tender.
  2. Step 2: While rice cooks, peel and mince shallot and garlic. Heat 2 tbsp vegetable oil in a skillet over medium heat, sauté shallot and garlic for 2 minutes until softened.
  3. Step 3: Add shrimp to the skillet, cook for 2 minutes per side until pink and opaque. Stir in 1 tbsp fish sauce and 2 tbsp lime juice, then remove from heat.
  4. Step 4: Gently fold cooked shrimp mixture into the rice. Stir in 1/4 cup chopped cilantro and 1/4 cup coconut milk (reserved from can).
  5. Step 5: Let rest covered for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does ATM-Style Coconut Rice with Shrimp take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover ATM-Style Coconut Rice with Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in ATM-Style Coconut Rice with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale ATM-Style Coconut Rice with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with ATM-Style Coconut Rice with Shrimp?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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