Coconut-Lime Rice with Shrimp and Peas

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A fragrant rice dish infused with coconut and lime, paired with tender shrimp and vibrant peas for a tropical comfort meal. This Tropical Fusion-inspired seafood recipe (vegetarian-friendly), ready in about 35 minutes, pairs jasmine rice, shrimp, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cup jasmine rice
• 200 g, peeled and deveined shrimp
• 1/2 cup, fresh or frozen peas
• 1/2 cup coconut milk
• 1 tbsp lime zest
• 2 tbsp lime juice
• 2 cloves, minced garlic
• 1/4 cup, finely chopped onion
• 1/4 cup, julienned carrots
• 1 tbsp soy sauce
• 1/2 tsp salt

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

Instructions

1. Step 1: In a large pot, bring 2 cups water to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and carrots, sauté for 3-4 minutes until softened. Stir in garlic and shrimp, cooking for 3-4 minutes until shrimp turn pink and opaque.
3. Step 3: Add peas, soy sauce, salt, lime zest, and lime juice. Cook for 2-3 minutes until peas are tender. Mix in cooked rice and coconut milk, stirring until rice is evenly coated and absorbs the coconut milk. Cook for 2-3 minutes until heated through.