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 soup recipe, ready in about 55 minutes, pairs shrimp, coconut flakes, 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
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Equipment for this recipe
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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.
