Spicy Puerto Rican-Style Shrimp with Sofrito and Coconut Rice

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Succulent shrimp sautéed with classic Puerto Rican sofrito and served over fragrant coconut rice for a vibrant and comforting meal. This Puerto Rican-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 cup sofrito
• 3 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup long grain white rice
• 1 cup coconut milk
• 1 cup water
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine rice with 1 cup coconut milk and 1 cup water, adding 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until liquid absorbs and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup sofrito and 3 minced garlic cloves, sauté for 2-3 minutes until fragrant.
3. Step 3: Add 1 lb peeled and deveined shrimp, 1/2 tsp red chili flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque, stirring occasionally.
4. Step 4: Fluff the cooked coconut rice with a fork, stir in 2 tbsp chopped fresh cilantro.
5. Step 5: Serve the spicy sofrito shrimp over the coconut cilantro rice with lime wedges on the side for squeezing.