Coconut Shrimp Ceviche

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing ceviche made with tender shrimp marinated in tangy lime juice and creamy coconut milk, topped with fresh herbs. This puerto rican-inspired mediterranean (vegetarian) ready in about 15 minutes pairs large shrimp, lime, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (14 ratings) Prep: 15 min Serves 4 Puerto Rican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 1 lb large shrimp. Pat dry and set aside.
  2. Step 2: Juice 3 limes (about 1/3 cup juice). In a large bowl, combine lime juice, 1 cup coconut milk, 1 tsp salt, and 2 tbsp olive oil. Whisk until well blended.
  3. Step 3: Add 1/4 cup finely chopped red onion, 1/3 cup chopped cilantro, and 1 seeded and minced jalapeño to the marinade. Stir to combine.
  4. Step 4: Submerge shrimp in the marinade. Cover and refrigerate for 1 hour, stirring occasionally.
  5. Step 5: After 1 hour, drain shrimp and arrange on a serving plate. Pour remaining marinade over shrimp. Garnish with additional cilantro and serve chilled.

Frequently asked questions

How long does Coconut Shrimp Ceviche take to make?

Total time is about 15 minutes (15 min prep + 0 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 Shrimp Ceviche?

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 large shrimp from drying out.

Can I substitute ingredients in Coconut Shrimp Ceviche?

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 Shrimp Ceviche 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 Shrimp Ceviche vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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