Coconut-Lime Rice with Shrimp and Peas
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 (vegetarian-friendly) ready in about 35 minutes pairs jasmine rice, peeled and deveined shrimp, fresh or frozen 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Rice with Shrimp and Peas take to make?
Total time is about 35 minutes (20 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 Rice with Shrimp and Peas?
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 jasmine rice from drying out.
Can I substitute ingredients in Coconut-Lime Rice with Shrimp and Peas?
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 Rice with Shrimp and Peas 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.
Is Coconut-Lime Rice with Shrimp and Peas vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
