Coconut-Lime Poached Shrimp with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 210 cal/serving

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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

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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.