Coconut-Crusted Shrimp with Rice Pilaf
Succulent shrimp encrusted with coconut and spices, served over a fragrant saffron-infused rice pilaf. This puerto rican-inspired soups ready in about 55 minutes pairs large, peeled and deveined shrimp, coconut flakes, minced garlic 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.
Ingredients
- 12 large, peeled and deveined shrimp
- 1/4 cup coconut flakes
- 3 cloves, minced garlic
- 1/2 tsp saffron threads
- 1 cup long-grain rice
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
Instructions
- Step 1: In a bowl, mix 1/4 cup coconut flakes with 3 minced garlic cloves and 1/2 tsp saffron threads. Press the mixture onto 12 large shrimp to coat evenly.
- Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: In a pot, bring 1 cup long-grain rice and 1/2 cup coconut milk to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Step 4: Garnish the rice with fresh cilantro and serve alongside the shrimp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Crusted Shrimp with Rice Pilaf take to make?
Total time is about 55 minutes (30 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 Coconut-Crusted Shrimp with Rice Pilaf?
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 coconut flakes from drying out.
Can I substitute ingredients in Coconut-Crusted Shrimp with Rice Pilaf?
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 Coconut-Crusted Shrimp with Rice Pilaf 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 Coconut-Crusted Shrimp with Rice Pilaf?
Puerto Rican soups 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
