Sautéed Shrimp with Puerto Rican Sofrito and Coconut Rice
Tender shrimp sautéed with fragrant Puerto Rican sofrito served over creamy coconut rice for a taste of the Caribbean. This caribbean-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, olive oil, Puerto Rican sofrito 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/4 cup Puerto Rican sofrito
- 3 cloves minced garlic
- 1 cup long grain white rice
- 1 cup coconut milk
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white 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 medium-high heat, then reduce to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/4 cup Puerto Rican sofrito, sautéing for 2-3 minutes until fragrant and aromatic.
- Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp black pepper, and cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
- Step 4: Fluff cooked rice with a fork and stir in 2 tbsp chopped fresh cilantro for brightness. Serve shrimp atop coconut rice with lime wedges on the side for squeezing.
Frequently asked questions
How long does Sautéed Shrimp with Puerto Rican Sofrito and Coconut Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 Puerto Rican Sofrito and 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Shrimp with Puerto Rican Sofrito and 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 Shrimp with Puerto Rican Sofrito and 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 Shrimp with Puerto Rican Sofrito and 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.
