Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl
Tender shrimp sautéed with warm Caribbean spices and dark rum served atop fragrant coconut rice with fresh herbs. This caribbean-inspired seafood ready in about 30 minutes pairs medium shrimp, peeled and deveined, dark rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb medium shrimp, peeled and deveined
- 2 tbsp dark rum
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup uncooked jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/4 cup fresh cilantro leaves, chopped
- 2 wedges lime wedges
Instructions
- Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 1 cup coconut milk and 1 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. In a bowl, toss 1 lb peeled and deveined medium shrimp with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 3: Add shrimp to the hot skillet and sauté for 2 minutes per side until just pink and opaque. Pour in 2 tbsp dark rum and cook for an additional 1 minute, allowing the rum to reduce slightly and infuse the shrimp.
- Step 4: Fluff the cooked coconut rice with a fork and stir in 1/4 cup chopped fresh cilantro. Serve shrimp over rice with 2 lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 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 Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl?
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 dark rum from drying out.
Can I substitute ingredients in Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl?
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 Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl 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 Caribbean Rum-Spiced Shrimp and Coconut Rice Bowl?
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.
