Pan-Seared Shrimp with Coconut Lime Rice

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Juicy pan-seared shrimp seasoned with tropical spices served over fragrant coconut lime rice for a bright and flavorful meal. This Caribbean-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, peeled and deveined, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 12 oz shrimp, peeled and deveined
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup jasmine rice
• 1 cup unsweetened coconut milk
• 1 cup water
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro leaves

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup unsweetened coconut milk, and 1 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and stir in 1 tsp lime zest and 2 tbsp fresh lime juice. Cover and let steam for 5 minutes.
2. Step 2: Meanwhile, 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.
3. Step 3: Add 12 oz peeled and deveined shrimp to the skillet, then sprinkle with 1 tsp ground coriander, 1/2 tsp ground turmeric, 3/4 tsp salt, and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque with a slight char.
4. Step 4: Remove shrimp from heat and stir 2 tbsp chopped fresh cilantro into the coconut lime rice.
5. Step 5: Serve the spiced shrimp over a bed of the coconut lime rice, garnished with additional cilantro if desired for a bright, tropical-inspired entrée.