Caribbean-Style Shrimp and Coconut Rice Bowl

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

Juicy shrimp sautéed with island spices served over fragrant coconut rice with fresh herbs and a splash of lime for brightness. This caribbean-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup long grain white rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While the 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.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet along with 1/2 tsp ground allspice, 1 tsp ground thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. Step 4: Fluff the cooked coconut rice with a fork, then stir in 2 tbsp chopped fresh cilantro and 1 tbsp fresh lime juice for brightness.
  5. Step 5: Serve the spiced shrimp over the coconut rice, garnished with extra cilantro if desired.

Frequently asked questions

How long does Caribbean-Style Shrimp and Coconut Rice Bowl take to make?

Total time is about 35 minutes (10 min prep + 25 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 Shrimp and Coconut Rice Bowl?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Caribbean-Style Shrimp and Coconut Rice Bowl?

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 Shrimp and Coconut Rice Bowl 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 Shrimp and Coconut Rice Bowl?

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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