Sautéed Shrimp with Garlic, Lime, and Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp sautéed in garlic and lime juice served atop fragrant coconut rice, bringing tropical Brazilian flavors to your home kitchen. This Brazilian-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, garlic cloves, olive oil 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 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: 15 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 cups cooked jasmine rice with 1/2 cup coconut milk and 1/2 tsp salt in a saucepan over low heat, stirring occasionally until heated through and fragrant, about 5 minutes.
  2. Step 2: While the rice warms, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 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, season with 1/2 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Remove skillet from heat, stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, coating the shrimp.
  5. Step 5: Serve the garlic-lime shrimp immediately over warm coconut rice, garnished with additional cilantro if desired.

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