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 ready in about 30 minutes pairs (peeled and deveined) large shrimp, (14 oz) coconut milk, medium, diced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean-Style Coconut Shrimp Skillet 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-Style Coconut Shrimp Skillet?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Caribbean-Style Coconut Shrimp Skillet?
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-Style Coconut Shrimp Skillet 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-Style Coconut Shrimp Skillet?
Caribbean one pot 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
