Baked Coconut-Chili Shrimp with Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp baked in a spicy coconut-lime marinade, delivering tropical heat and bright citrus notes in every bite. This caribbean-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a mixing bowl, whisk together 1/2 cup coconut milk, 2 tbsp lime juice, 1 tsp red chili powder, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade and toss gently to coat. Let marinate for 10 minutes at room temperature.
  3. Step 3: Arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Drizzle 1 tbsp olive oil evenly over the shrimp.
  4. Step 4: Bake for 8-10 minutes until shrimp are opaque, curled, and cooked through.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro on top. Serve immediately with steamed rice or a fresh salad to balance the heat and tropical flavors.

Equipment for this recipe

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Frequently asked questions

How long does Baked Coconut-Chili Shrimp with Lime take to make?

Total time is about 25 minutes (15 min prep + 10 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 Baked Coconut-Chili Shrimp with Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Baked Coconut-Chili Shrimp with Lime?

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 Baked Coconut-Chili Shrimp with Lime 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 Baked Coconut-Chili Shrimp with Lime?

Caribbean 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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