Coconut-Lime Poached Shrimp with Pineapple Salsa
Juicy shrimp gently poached in a fragrant coconut-lime broth, served with a bright and tangy pineapple salsa inspired by Tiki island flavors. This caribbean-inspired seafood ready in about 25 minutes blends large shrimp, peeled and deveined, coconut milk, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large shrimp, peeled and deveined
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 tsp jalapeño, seeded and minced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 cup coconut milk, 2 tbsp lime juice, 1 tsp grated ginger, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.
- Step 2: Add 1 lb peeled and deveined large shrimp to the simmering coconut-lime broth and poach for 3-4 minutes until shrimp turn pink and opaque.
- Step 3: While shrimp poach, mix together 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 tsp minced jalapeño in a bowl to make the pineapple salsa.
- Step 4: Drain shrimp from broth and arrange on serving plates. Spoon pineapple salsa over shrimp and garnish with extra cilantro if desired.
- Step 5: Serve immediately for a refreshing tropical appetizer or light meal.
Frequently asked questions
How long does Coconut-Lime Poached Shrimp with Pineapple Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Lime Poached Shrimp with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Lime Poached Shrimp with Pineapple Salsa?
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 Poached Shrimp with Pineapple Salsa 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 Poached Shrimp with Pineapple Salsa?
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.
