Coconut-Lime Caribbean Shrimp Skillet

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant one-pan shrimp dish simmered in a creamy coconut-lime sauce with Caribbean spices. This Caribbean recipe, ready in about 25 minutes, pairs large shrimp, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 14 oz can coconut milk
• 2 tbsp, fresh lime juice
• 2 tbsp olive oil
• 3, minced garlic cloves
• 2, sliced scallions
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Sprinkle 1/2 tsp ground allspice, 1/2 tsp ground cumin, and 1/4 tsp red pepper flakes into the skillet; stir for 30 seconds to toast the spices.
3. Step 3: Pour in 14 oz can coconut milk and bring to a gentle simmer; cook for 4 minutes until slightly thickened.
4. Step 4: Stir in 2 tbsp fresh lime juice and 1 tsp salt, then add 1 lb peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, turning shrimp once, until they turn pink and opaque.
5. Step 5: Remove from heat and fold in 2 sliced scallions and 1/4 cup chopped fresh cilantro. Serve immediately with rice or crusty bread.