Pan-Seared Shrimp with Mango and Coconut Rice

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Succulent shrimp caramelized with garlic and lime, served atop fragrant coconut rice and fresh mango for a bright, tropical finish. This Tropical-inspired seafood recipe, ready in about 55 minutes, pairs shrimp, jasmine rice, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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
• 1 cup jasmine rice
• 2 cups coconut milk
• 1 medium mango
• 1 lime
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cilantro

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Instructions

1. Step 1: Prepare coconut rice: Combine 1 cup jasmine rice, 2 cups coconut milk, and 1/2 tsp salt in a saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 20 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
3. Step 3: Add 12 oz shrimp, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Sear for 2-3 minutes per side until shrimp turn pink and opaque, then remove from heat.
4. Step 4: Stir 1 diced mango, 1 tbsp lime juice, and 1/2 tsp lime zest into the shrimp mixture. Fold in 2 tbsp chopped cilantro, then serve immediately over the prepared coconut rice.