Pan-Seared Shrimp with Coconut Lime Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp seared to golden perfection and served with a creamy coconut lime sauce, evoking tropical island flavors. This international-inspired seafood 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

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Instructions

  1. Step 1: Season 12 large peeled and deveined shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. 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.
  3. Step 3: Reduce heat to medium and add 2 minced garlic cloves to the same skillet, sautéing for 30 seconds until fragrant.
  4. 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.
  5. Step 5: Return the shrimp to the skillet, tossing gently to coat with the coconut lime sauce and warm through for 1 minute.
  6. Step 6: Remove from heat, garnish with 1 tablespoon chopped fresh cilantro, and serve immediately with steamed rice or greens.

Frequently asked questions

How long does Pan-Seared Shrimp with Coconut Lime Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sauce?

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 Sauce?

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 Sauce 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 Sauce?

International 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.

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