Sofrito-Style Shrimp with Coconut Rice
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 ready in about 40 minutes pairs peeled and deveined Shrimp, medium, diced Red bell pepper, diced 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.
Ingredients
- 12 oz, peeled and deveined Shrimp
- 1 medium, diced Red bell pepper
- 1/2 cup, diced Yellow onion
- 3, minced Garlic cloves
- 1/4 cup, chopped Fresh cilantro
- 1/2 cup Coconut milk
- 1 cup Long-grain white rice
- 1 cup Chicken broth
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- 1/2 tsp Salt
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Style Shrimp with Coconut Rice take to make?
Total time is about 40 minutes (15 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 Sofrito-Style Shrimp with 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sofrito-Style Shrimp with 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 Sofrito-Style Shrimp with 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 Sofrito-Style Shrimp with Coconut Rice?
Puerto Rican 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.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
