Sautéed Garlic Shrimp with Coconut Rice

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

Tender shrimp sautéed in garlic and butter paired with fragrant coconut-infused jasmine rice for a tropical-inspired seafood meal. This caribbean-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  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 1 minute until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp black pepper and 1/2 tsp salt. Cook for 2-3 minutes per side until shrimp turn pink and opaque with slightly crispy edges.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp chopped fresh cilantro leaves for a burst of freshness.
  5. Step 5: Fluff the coconut rice with a fork, then serve shrimp over the rice with lime wedges on the side for squeezing.

Frequently asked questions

How long does Sautéed Garlic 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 Shrimp with Coconut Rice?

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 Sautéed Garlic 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 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 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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