Caribbean-Style Coconut Shrimp Skillet
A tropical twist on a classic, featuring succulent shrimp sautéed with coconut milk, tomatoes, and a splash of lime for a creamy, tangy finish. This Caribbean-inspired one-pot recipe, ready in about 30 minutes, pairs large shrimp, coconut milk, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 can (14 oz) coconut milk
- 2 medium, diced tomato
- 1/2, diced red bell pepper
- 2, sliced green onions
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp and cook for 3-4 minutes until pink and opaque, then remove and set aside.
- Step 2: In the same skillet, add tomato, bell pepper, and green onions. Cook for 5 minutes until softened. Stir in coconut milk, lime juice, cumin, salt, and pepper. Bring to a simmer.
- Step 3: Return shrimp to the skillet, reduce heat to low, and let everything braise for 10 minutes until shrimp are fully cooked and the sauce thickens slightly. Serve immediately.
