Spicy Puerto Rican-Style Shrimp with Sofrito and Coconut Rice

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

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 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.

★ 3.9 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spicy Puerto Rican-Style Shrimp with 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 Spicy Puerto Rican-Style Shrimp with Sofrito and Coconut Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Puerto Rican-Style Shrimp with 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 Spicy Puerto Rican-Style Shrimp with 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 Spicy Puerto Rican-Style Shrimp with Sofrito and 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.

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