Sautéed Garlic Butter Shrimp with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp sautéed in garlic butter served over fragrant coconut-infused jasmine rice for a comforting, island-inspired meal. This caribbean-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare coconut rice by cooking 2 cups jasmine rice with 1/2 cup coconut milk and 1 cup water in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until rice is tender; fluff with a fork and stir in 1 tsp salt and 1/4 cup chopped fresh cilantro.
  2. Step 2: While rice cooks, heat 3 tbsp unsalted butter in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Cook shrimp for 2-3 minutes per side until opaque and curled.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lime juice to the shrimp and garlic butter sauce.
  5. Step 5: Serve the garlic butter shrimp over the warm coconut rice, garnishing with extra cilantro if desired.

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Frequently asked questions

How long does Sautéed Garlic Butter Shrimp with Coconut Rice take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Garlic Butter Shrimp with Coconut Rice?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Shrimp with Coconut 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 Sautéed Garlic Butter Shrimp with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Garlic Butter Shrimp with Coconut 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.

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