Caribbean Shrimp Pelau with Coconut Rice

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

A one-pot Caribbean pelau blending succulent shrimp, pigeon peas, and coconut-flavored rice for a vibrant and comforting meal. This caribbean-inspired seafood ready in about 45 minutes pairs peeled and deveined medium shrimp, vegetable oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 cups rinsed long grain rice and 2 tbsp brown sugar, stirring constantly for 5 minutes until the rice is golden brown and caramelized.
  2. Step 2: Add 1 large chopped onion, 4 minced garlic cloves, and 1 chopped scotch bonnet pepper, sautéing for 3 minutes until fragrant and translucent.
  3. Step 3: Stir in 1 cup cooked pigeon peas, 2 tbsp soy sauce, 1 1/2 tsp salt, 1 tsp black pepper, and 2 sprigs fresh thyme.
  4. Step 4: Pour in 1 1/2 cups coconut milk and 1 1/2 cups chicken broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Step 5: Nestle 1 lb peeled shrimp into the rice mixture, cover again, and cook for another 7-8 minutes until shrimp are pink and rice is tender.
  6. Step 6: Remove from heat, discard thyme sprigs, fluff with a fork, and garnish with 2 chopped green onions before serving.

Frequently asked questions

How long does Caribbean Shrimp Pelau with Coconut Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Shrimp Pelau with Coconut Rice?

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 vegetable oil from drying out.

Can I substitute ingredients in Caribbean Shrimp Pelau with Coconut Rice?

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 Shrimp Pelau with Coconut Rice 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 Shrimp Pelau with Coconut Rice?

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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