Caribbean-Spiced Guatemalan Shrimp with Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy shrimp sautéed with Caribbean spices served atop fragrant coconut-infused rice, blending Guatemalan and Caribbean coastal flavors. This Latin American-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, long grain white rice, coconut milk 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, peeled and deveined large shrimp
• 1 cup long grain white rice
• 1 cup coconut milk
• 1 cup water
• 3, minced garlic cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped for garnish fresh cilantro
• 2, thinly sliced for garnish scallions

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 cup coconut milk and 1 cup water, add 1/2 tsp salt, and bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
3. Step 3: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add 1 lb peeled and deveined shrimp, sprinkle with 1/2 tsp ground allspice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
5. Step 5: Remove skillet from heat and stir in 1 tbsp fresh lime juice.
6. Step 6: Fluff the cooked rice with a fork and serve the spiced shrimp over the coconut rice. Garnish with 2 tbsp chopped fresh cilantro and 2 thinly sliced scallions.