Pan-Seared Shrimp with Coconut Lime Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp seared to golden perfection and served with a creamy coconut lime sauce, evoking tropical island flavors. This seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 2 International cuisine 280 cal/serving

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Ingredients

12 pieces (6 oz) large shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup coconut milk
2 tbsp fresh lime juice
2 cloves garlic, minced
1/4 tsp red chili flakes
1 tbsp fresh cilantro, chopped

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Instructions

Step 1: Season 12 large peeled and deveined shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sear for 2 minutes on each side until pink and opaque, then remove from pan and set aside.
Step 3: Reduce heat to medium and add 2 minced garlic cloves to the same skillet, sautéing for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup coconut milk, 2 tablespoons fresh lime juice, and sprinkle 1/4 teaspoon red chili flakes. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Return the shrimp to the skillet, tossing gently to coat with the coconut lime sauce and warm through for 1 minute.
Step 6: Remove from heat, garnish with 1 tablespoon chopped fresh cilantro, and serve immediately with steamed rice or greens.