Coconut-Lime Shrimp Rice Bowl with Cilantro
Bright and fragrant shrimp sautéed with lime and garlic, served over fluffy coconut rice and garnished with fresh cilantro. This rice and grain recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, coconut milk, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 cup long grain white rice
- 1 cup water
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro leaves, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium pot, combine the rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 4: Remove skillet from heat and stir in 2 tbsp lime juice over the shrimp for a bright finish.
- Step 5: Fluff the coconut rice with a fork and divide into 4 bowls. Top each bowl with the lime garlic shrimp and garnish with 1/4 cup chopped fresh cilantro leaves before serving.
Frequently asked questions
How long does Coconut-Lime Shrimp Rice Bowl with Cilantro take to make?
Total time is about 35 minutes (10 min prep + 25 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 Shrimp Rice Bowl with Cilantro?
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 coconut milk from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Rice Bowl with Cilantro?
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 Shrimp Rice Bowl with Cilantro 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 should I serve with Coconut-Lime Shrimp Rice Bowl with Cilantro?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
