Pan-Seared Shrimp in Coconut Sauce with Cilantro and Lime
Succulent shrimp sautéed and simmered in a fragrant coconut milk sauce with fresh cilantro and lime zest. This brazilian-inspired seafood (gluten free) ready in about 20 minutes blends large shrimp, peeled and deveined, coconut milk, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red chili flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Cook for 2 minutes per side until shrimp turn pink and opaque.
- Step 4: Pour in 1 cup coconut milk and bring to a gentle simmer, scraping any browned bits from the bottom of the pan.
- Step 5: Stir in 1/4 cup chopped fresh cilantro, 1 tsp lime zest, and 2 tbsp lime juice, cooking for an additional 2 minutes until the sauce thickens slightly and coats the shrimp.
- Step 6: Remove from heat and serve immediately over steamed rice or with crusty bread to soak up the flavorful sauce.
Frequently asked questions
How long does Pan-Seared Shrimp in Coconut Sauce with Cilantro and Lime take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Shrimp in Coconut Sauce with Cilantro and Lime?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Shrimp in Coconut Sauce with Cilantro and 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 Shrimp in Coconut Sauce with Cilantro and 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 Shrimp in Coconut Sauce with Cilantro and Lime gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
