Have you ever had one of those weeks where you’re just craving a burst of sunshine on your plate? You know, something bright, flavorful, and utterly transportive, but without the hassle of complicated cooking or a long grocery list? That exact craving is how this Cilantro Lime Shrimp with Coconut Rice was born. I love the vibrant flavors of coastal Mexican and Caribbean cuisine, but I needed a way to bring that vacation feeling to a standard Tuesday night. By pairing quick cooking shrimp with a simple, one pot coconut rice, this recipe delivers an incredibly fresh, restaurant worthy meal in under 30 minutes. It’s become my secret weapon for turning an ordinary weeknight into a mini culinary getaway that’s as easy as it is impressive.
Let’s talk about the flavor explosion you’re about to create. The shrimp are the star, boasting a bright, zesty, and herbaceous punch from the fresh lime juice and cilantro marinade, with a subtle kick from garlic and optional red pepper flakes. They cook in their own marinade, which reduces into a tantalizingly tangy and savory pan sauce. The coconut rice is the perfect creamy, cooling counterpart. It’s lightly sweet, nutty, and luxuriously fragrant, with each grain fluffy and distinct. When you pile the juicy, citrusy shrimp and sauce over that fragrant rice, the combination is pure harmony: zesty, creamy, savory, and fresh, with a texture that’s both succulent and satisfyingly fluffy. Every bite feels like a celebration.
Expert Tips & Tricks for the Best Shrimp & Rice
- Don’t Overcook the Shrimp! Shrimp cook in a flash and go from perfect to rubbery in seconds. Cook them just until they turn opaque and form a loose “C” shape; this usually takes only 2-3 minutes per side over medium high heat. They will continue to cook slightly off the heat.
- Resist Stirring the Rice: Once you add the rice to the boiling coconut milk mixture, give it one good stir, cover the pot, and do not lift the lid for the full 20 minutes. This trapped steam is what cooks the rice evenly and makes it fluffy. Peeking releases the steam and can lead to uneven, gummy rice.
- Marinate for Flavor, Not Texture: While a 1 hour marinade infuses great flavor, if you’re short on time, even 15-20 minutes will make a difference. Be cautious of marinating shrimp in citrus for more than 2 hours, as the acid can start to “cook” the exterior and change the texture.
Make Ahead, Storage & Freezing
- Meal Prep Shortcut: You can whisk the marinade and chop the cilantro up to 2 days ahead. Store them separately in the fridge. Combine with the shrimp for a quick 20 minute marinate before cooking. The coconut rice is also excellent reheated.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at reduced power to prevent the shrimp from toughening. You may need to add a tiny splash of water or lime juice to refresh the sauce.
- Freezing Instructions: For best results, I recommend freezing components separately. The cooked coconut rice freezes very well for up to 3 months. The cooked shrimp can be frozen but may lose some tenderness upon thawing. Freeze the shrimp in the reduced sauce for best flavor protection, then thaw overnight in the fridge and reheat gently.
Step by Step Instructions
1Marinate the Shrimp: In a medium bowl, whisk together 1/4 cup chopped fresh cilantro, 6 tablespoons fresh lime juice, 1/4 cup olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). Place 1 pound of peeled and deveined shrimp in a large zip top bag or shallow dish, pour the marinade over them, and toss to coat. Refrigerate for at least 20 minutes, up to 1 hour.
2Cook the Coconut Rice: While the shrimp marinates, start the rice. In a medium saucepan, combine 1 cup of unsweetened coconut milk, 1 1/2 cups of water, 1/2 teaspoon of salt, and 1 teaspoon of sugar. Bring to a boil over high heat. Stir in 1 cup of white rice (like jasmine or basmati).
3Simmer the Rice: Immediately reduce the heat to the lowest setting, cover the pot with a tight fitting lid, and simmer for 20 minutes. Do not lift the lid. After 20 minutes, remove the pot from the heat and let it sit, still covered, for 5 minutes. Then, fluff the rice with a fork.
4Cook the Shrimp: Heat a large skillet over medium high heat. Add the shrimp and all of the marinade from the bag to the hot skillet. Cook the shrimp for 2-3 minutes per side, stirring occasionally, until they are pink and opaque and the sauce has slightly thickened.
5Assemble & Serve: Divide the fluffy coconut rice among plates or bowls. Top with the cooked shrimp and spoon the delicious pan sauce over everything. Garnish with extra chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of brightness.
Ingredient Substitutions
- Gluten Free: This recipe is naturally gluten free. Just ensure your coconut milk and other packaged ingredients don’t contain any hidden gluten additives.
- Dairy Free: This dish is naturally dairy free as written.
- For the Shrimp: Large chicken breast cut into bite sized pieces or scallops can be used. Adjust cooking time accordingly (chicken will take longer). For a vegan option, use extra firm tofu or chickpeas, though the cooking time will differ.
- For the Coconut Milk: Use full fat canned coconut milk for the creamiest, richest rice. “Lite” coconut milk will work but yield a less creamy result. In a pinch, you can use vegetable or chicken broth with a tablespoon of coconut oil for flavor.
- No Fresh Cilantro? If you’re one of those people who think cilantro tastes like soap, substitute with fresh flat leaf parsley. The flavor will be different but still fresh and herby.
Serving Suggestions
This dish is a complete and satisfying meal on its own! For a true fiesta, add a side of warm tortillas or crusty bread to soak up every last drop of sauce. A simple avocado salad, black bean salad, or grilled corn would be fantastic complementary sides. To add more vegetables, quickly sauté some bell peppers and onions in the skillet before adding the shrimp. The perfect beverage pairing is an ice cold Mexican lager, a crisp Sauvignon Blanc, or a refreshing agua fresca or mocktail with lime.
Frequently Asked Questions
- Q: Can I use frozen shrimp?
- A: Absolutely! Thaw them completely in the refrigerator overnight first. To quick thaw, place the sealed bag in a bowl of cold water for 15-20 minutes. Pat them very dry with paper towels before marinating to prevent a watery sauce.
- Q: My rice is still hard/watery after 20 minutes. What do I do?
- A: All stovetops vary. If there’s still water, cover it and cook for 5 more minutes on low. If the water is gone but the rice is hard, add 2-3 tablespoons of hot water, cover, and cook for 5 more minutes off the heat. Let it steam.
- Q: Can I make this in one pan?
- A: For the best texture, I recommend cooking the rice separately. However, for a true one pan method, cook the shrimp first and set them aside. Then, use the same skillet to make the rice, using the shrimp pan drippings as part of your liquid for extra flavor. Add the shrimp back at the end to warm through.
Recommended Equipment
- Large Skillet (10 or 12 inch): For cooking the shrimp with plenty of room to sear, not steam.
- Medium Saucepan with a Tight Fitting Lid: Essential for perfectly steamed coconut rice.
- Microplane or Garlic Press: For easily mincing the garlic into a fine paste that will flavor the marinade beautifully.
- Citrus Juicer: Makes quick work of juicing the limes and ensures you get every last drop of that essential flavor.
- Wooden Spoon or Spatula: For stirring the rice and sautéing the shrimp.
30 Minute Cilantro Lime Shrimp with Coconut Rice
Ingredients
For the Shrimp & Marinade:
- 1/4 cup finely chopped fresh cilantro plus more for garnish
- 6 tablespoons fresh lime juice about 3 limes
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 pound large shrimp peeled and deveined (tails on or off)
For the Coconut Rice:
- 1 cup unsweetened full fat coconut milk
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup long grain white rice jasmine or basmati preferred
For Garnish:
- Lime wedges
- Chopped fresh cilantro
Instructions
- Marinate Shrimp: In a bowl, whisk cilantro, lime juice, olive oil, garlic, salt, pepper, and red pepper flakes. Place shrimp in a dish or bag, add marinade, and toss. Refrigerate 20-60 minutes.
- Cook Rice: In a saucepan, combine coconut milk, water, salt, and sugar. Bring to a boil over high heat. Stir in rice, cover, and immediately reduce heat to low. Simmer for 20 minutes (do not lift lid). Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Cook Shrimp: Heat a large skillet over medium high heat. Add shrimp and all marinade to the skillet. Cook for 2-3 minutes per side, stirring occasionally, until shrimp are pink and opaque and sauce has slightly thickened.
- Serve: Divide coconut rice among bowls. Top with shrimp and pan sauce. Garnish with extra cilantro and serve immediately with lime wedges.
