Caribbean Shrimp Rice Bowl with Coconut Lime Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Succulent shrimp sautéed with Caribbean spices served over fluffy rice and drizzled with a tangy coconut lime sauce. This caribbean-inspired caribbean ready in about 25 minutes pairs large shrimp, peeled and deveined, cooked jasmine rice, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups cooked jasmine rice
• 1/2 cup coconut milk
• 3 tbsp lime juice
• 3 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 scallions, sliced
• 1/2 cup shredded carrot

Instructions

1. Step 1: In a large bowl, toss 1 lb peeled and deveined shrimp with 1 tsp ground allspice, 1 tsp paprika, 1/4 tsp cayenne pepper, 3 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper to evenly coat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until shrimp turn pink and opaque, then remove from heat.
3. Step 3: In a small bowl, whisk together 1/2 cup coconut milk and 3 tbsp lime juice until smooth to create the coconut lime sauce.
4. Step 4: To assemble, divide 3 cups cooked jasmine rice into four bowls. Top each with sautéed shrimp, 1/2 cup shredded carrot, 2 sliced scallions, and 2 tbsp chopped fresh cilantro.
5. Step 5: Drizzle each bowl generously with the coconut lime sauce and serve immediately for a bright, tropical flavor experience.