Simmered Shrimp in Coconut Lime Sauce

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

Quick-cooking shrimp simmered in a bright coconut and lime sauce with subtle spices. This indian ready in about 30 minutes blends Shrimp, Coconut milk, Lime into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook for 3 minutes until soft.
  2. Step 2: Add 4 minced garlic cloves, 1 inch minced ginger, and 1 chopped green chili; cook for 2 minutes until fragrant.
  3. Step 3: Stir in 1/2 tsp turmeric powder and 1/2 tsp coriander powder; cook for 1 minute until aromatic.
  4. Step 4: Add 450g shrimp and cook for 2 minutes until they turn pink.
  5. Step 5: Pour in 400ml coconut milk and 3 tbsp lime juice; stir to combine.
  6. Step 6: Bring to a gentle simmer and cook for 5 minutes until shrimp are fully cooked and sauce has thickened slightly.
  7. Step 7: Season with 1/2 tsp salt and simmer for 1 more minute.
  8. Step 8: Serve hot.

Frequently asked questions

How long does Simmered Shrimp in Coconut Lime Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Simmered Shrimp in Coconut Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Simmered Shrimp in Coconut Lime Sauce?

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 Simmered Shrimp in Coconut Lime Sauce 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 Simmered Shrimp in Coconut Lime Sauce?

Indian indian 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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