Pan-Seared Shrimp with Coconut Lime Rice
Juicy pan-seared shrimp seasoned with tropical spices served over fragrant coconut lime rice for a bright and flavorful meal. This caribbean-inspired seafood 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove shrimp from heat and stir 2 tbsp chopped fresh cilantro into the coconut lime rice.
- 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.
Frequently asked questions
How long does Pan-Seared Shrimp with Coconut Lime Rice 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 Pan-Seared Shrimp with Coconut Lime Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Shrimp with Coconut Lime Rice?
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 with Coconut Lime Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 goes well with Pan-Seared Shrimp with Coconut Lime Rice?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
