Sofrito-Style Shrimp with 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 developed and reviewed.

Sweet shrimp cooked in a vibrant sofrito base with coconut milk and fragrant rice, offering a tropical twist on a Puerto Rican staple. This Puerto Rican-inspired seafood recipe, ready in about 40 minutes, pairs Shrimp, Red bell pepper, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced yellow onion, 1 medium diced red bell pepper, and 3 minced garlic cloves, and cook for 5-6 minutes until softened and fragrant, stirring occasionally.
  2. Step 2: Stir in 12 oz peeled shrimp, 1/4 cup chopped fresh cilantro, 1/2 cup coconut milk, 1 cup long-grain white rice, 1 cup chicken broth, and 1/2 tsp salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
  3. Step 3: Remove the lid, fluff the rice with a fork, and stir in 1 tbsp lime juice. Cook uncovered for 2 more minutes to evaporate excess moisture, ensuring the rice is fluffy and the shrimp are opaque and pink. Serve immediately.

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