Pineapple-Coconut Shrimp with Lemongrass and Lime

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

Plump shrimp seared in a vibrant coconut-lime sauce with aromatic lemongrass, evoking Tiki bar freshness. This one pot ready in about 25 minutes pairs shrimp, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.0 (14 ratings) Prep: 15 min Cook: 10 min Serves 2 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 12 ounces shrimp, then pat dry with paper towels. Mince 2 garlic cloves and finely chop 1 stalk lemongrass (using only the tender inner part, discarding tough outer layers).
  2. Step 2: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  3. Step 3: Add minced garlic and chopped lemongrass to the skillet, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add 12 ounces shrimp to the skillet, spreading in a single layer, and cook for 2 minutes per side until pink and opaque.
  5. Step 5: Stir in 1/4 cup coconut milk, 2 tablespoons fresh lime juice, 1 teaspoon fish sauce, and 1/2 teaspoon sugar, then reduce heat to medium-low.
  6. Step 6: Simmer gently for 3-4 minutes, stirring occasionally, until sauce thickens slightly and coats the shrimp.
  7. Step 7: Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Pineapple-Coconut Shrimp with Lemongrass and Lime take to make?

Total time is about 25 minutes (15 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 Pineapple-Coconut Shrimp with Lemongrass and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Pineapple-Coconut Shrimp with Lemongrass and Lime?

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 Pineapple-Coconut Shrimp with Lemongrass and Lime 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 should I serve with Pineapple-Coconut Shrimp with Lemongrass and Lime?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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