Coconut-Lime Caribbean Shrimp Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant one-pan shrimp dish simmered in a creamy coconut-lime sauce with Caribbean spices. This caribbean-inspired caribbean ready in about 25 minutes pairs peeled and deveined large shrimp, can coconut milk, fresh 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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Coconut-Lime Caribbean Shrimp Skillet take to make?

Total time is about 25 minutes (10 min prep + 15 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-Lime Caribbean 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 can coconut milk from drying out.

Can I substitute ingredients in Coconut-Lime Caribbean 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 Coconut-Lime Caribbean 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 Coconut-Lime Caribbean Shrimp Skillet?

Caribbean caribbean 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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