Sautéed Shrimp with Coconut-Lime Rice

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Succulent shrimp sautéed with garlic and chili paired with fragrant coconut-lime rice for a tropical-inspired meal. This Caribbean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs raw shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
  2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque with slightly crisp edges.
  4. Step 4: Remove the cooked rice from heat and fluff with a fork. Stir in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro, mixing gently.
  5. Step 5: Serve the sautéed shrimp over the coconut-lime rice, garnishing with extra cilantro if desired for a bright and flavorful plate.

Frequently asked questions

How long does Sautéed Shrimp with Coconut-Lime 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 Shrimp with Coconut-Lime 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 Shrimp with Coconut-Lime 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 Shrimp with Coconut-Lime 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.

Is Sautéed Shrimp with Coconut-Lime Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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