Pan-Seared Brazilian-Style Coconut Shrimp with Lime
Tender shrimp pan-seared and coated in a coconut-lime marinade, delivering a tropical flair inspired by Brazil’s coastal flavors. This brazilian-inspired seafood (gluten free, low carb) ready in about 25 minutes pairs large shrimp, peeled and deveined, fresh lime juice, 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp fresh lime juice
- 1/4 cup coconut milk
- 2 cloves minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a medium bowl, whisk together 2 tablespoons fresh lime juice, 1/4 cup coconut milk, 2 minced garlic cloves, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until combined.
- Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat; let marinate for 15 minutes at room temperature.
- Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Step 4: Add marinated shrimp in a single layer and sear for 2 minutes per side until the shrimp turn pink and opaque with a slight caramelized crust.
- Step 5: Remove from heat and sprinkle with 2 tablespoons chopped fresh cilantro before serving with steamed rice or a fresh salad.
Frequently asked questions
How long does Pan-Seared Brazilian-Style Coconut Shrimp with Lime take to make?
Total time is about 25 minutes (20 min prep + 5 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 Pan-Seared Brazilian-Style Coconut Shrimp with Lime?
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 fresh lime juice from drying out.
Can I substitute ingredients in Pan-Seared Brazilian-Style Coconut Shrimp with Lime?
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 Pan-Seared Brazilian-Style Coconut Shrimp with Lime 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 Pan-Seared Brazilian-Style Coconut Shrimp with Lime gluten free?
Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
