Coconut Lime Shrimp With Rice – Bright, Creamy, and Weeknight-Friendly

Coconut Lime Shrimp with Rice is one of those dishes that tastes like a vacation but comes together on a regular Tuesday. Juicy shrimp simmer in a silky coconut sauce, brightened with fresh lime and a hint of ginger. It’s comforting without feeling heavy, and it uses simple ingredients you can find anywhere.

Serve it over fluffy rice and you’ve got a complete meal that feels special but takes minimal effort. If you love big flavor with little fuss, this recipe is for you.

What Makes This Special

This dish pairs the creaminess of coconut milk with the zing of lime for a balanced, restaurant-worthy flavor. The sauce is quick to build and forgiving, so you can adjust the heat and acidity to your liking.

Shrimp cook in minutes, which keeps the meal fast and the protein tender. It’s also highly adaptable—swap vegetables, tweak spices, or use different rice varieties without losing the core flavor.

Shopping List

• Shrimp: 1 to 1.25 pounds, peeled and deveined (medium or large)
• Coconut milk: 1 can (13.5–14 oz), full-fat for best texture
• Limes: 2 (you’ll use zest and juice)
• Rice: 1 cup uncooked (jasmine or basmati recommended)
• Garlic: 3–4 cloves, minced
• Fresh ginger: 1 tablespoon, finely grated
• Shallot or onion: 1 small shallot or 1/2 small onion, finely chopped
• Red pepper flakes or fresh chili: to taste (optional)
• Cooking oil: 1–2 tablespoons (neutral oil or coconut oil)
• Fish sauce or soy sauce: 1–2 teaspoons (for depth; optional)
• Brown sugar or honey: 1 teaspoon (balances acidity)
• Fresh cilantro or scallions: for garnish
• Salt and black pepper: to taste
• Vegetables (optional but recommended): 1 cup snap peas, bell pepper strips, or baby spinach

Step-by-Step Instructions

1. Rinse and start the rice. Rinse 1 cup of rice under cold water until the water runs mostly clear. Cook according to package directions.

   For jasmine rice: add 1.25–1.5 cups water, a pinch of salt, and simmer covered until tender. Fluff and keep warm.

2. Prep the aromatics and shrimp. Pat the shrimp dry with paper towels and season with salt and pepper. Mince the garlic, grate the ginger, and finely chop the shallot or onion.

   Zest one lime and juice both.

3. Heat the pan. Set a large skillet over medium heat and add 1–2 tablespoons of oil. When it shimmers, add the shallot/onion and a pinch of salt. Cook 2–3 minutes until softened, stirring often.
4. Bloom the aromatics. Add the garlic, ginger, and a pinch of red pepper flakes (if using).

   Stir 30–45 seconds until fragrant. Avoid browning the garlic.

5. Build the sauce base. Pour in the coconut milk and stir in the lime zest. Add fish sauce or soy sauce (start with 1 teaspoon) and the brown sugar or honey.

   Bring to a gentle simmer, then taste. Adjust salt, sweetness, and heat as needed.
6. Add vegetables (if using). Stir in snap peas, bell pepper, or spinach. Simmer 2–3 minutes until crisp-tender (or wilted for spinach).

   Keep the sauce at a gentle simmer—no rapid boiling.

7. Cook the shrimp. Add the shrimp in an even layer. Simmer 2–4 minutes total, flipping once, until they turn pink and opaque. Do not overcook.

   They’re done when C-shaped and just firm.

8. Finish with lime. Turn off the heat and stir in 1–2 tablespoons fresh lime juice. Taste again. Add more lime for brightness or a pinch of sugar if it’s too tangy.

   Adjust salt to balance the flavors.

9. Serve. Spoon the coconut lime shrimp over warm rice. Top with chopped cilantro or scallions and extra lime wedges. Sprinkle more red pepper flakes if you like heat.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently on the stove over low heat or in the microwave at 50% power to avoid overcooking the shrimp. If the sauce thickens after chilling, add a splash of water or coconut milk while reheating. For best texture, keep rice and shrimp stored separately.

Benefits of This Recipe

• Fast and weeknight-ready: Shrimp cook quickly, and the sauce comes together in one pan.
• Balanced flavor: Creamy coconut, bright lime, a little heat, and a touch of sweetness.
• Flexible and forgiving: Works with various vegetables, different rice, or even noodle swaps.
• Nutrient-friendly: Shrimp offer lean protein; add fiber with veggies and whole-grain rice.
• Scalable: Easy to double for meal prep or a small dinner party.

Pitfalls to Watch Out For

• Overcooking shrimp: They go from perfect to rubbery fast.

  Pull them as soon as they’re opaque and pink.

• Boiling the coconut milk hard: A rapid boil can split the sauce. Keep it at a gentle simmer.
• Skipping the lime zest: Zest adds deep citrus flavor that juice alone can’t match.
• Under-seasoning: Taste often. Coconut milk needs salt and acid to shine.

  A dash of fish sauce adds depth.

• Watery vegetables: If using high-moisture veggies, cook off excess water before adding coconut milk to keep the sauce creamy.

Variations You Can Try

• Herb swap: Use Thai basil instead of cilantro for a peppery, fragrant twist.
• Curry vibe: Stir in 1–2 teaspoons red curry paste with the aromatics for a spicier, deeper sauce.
• Veg-forward: Add mushrooms, zucchini, or broccoli. Par-cook firmer veggies so the shrimp don’t overcook.
• Noodle night: Serve over rice noodles or soba instead of rice. Toss noodles in the sauce just before serving.
• Lightened sauce: Use light coconut milk and reduce it a bit longer.

  Finish with an extra squeeze of lime for punch.

• Creamier finish: Whisk in a tablespoon of coconut cream at the end for extra richness.
• Citrus twist: Add a little orange or grapefruit zest with the lime for a layered citrus profile.

FAQ

Can I use frozen shrimp?

Yes. Thaw them fully in the fridge overnight or under cold running water for 10–15 minutes. Pat dry very well so they sear nicely and don’t water down the sauce.

Do I need full-fat coconut milk?

Full-fat gives the creamiest sauce and best mouthfeel.

You can use light coconut milk, but the sauce will be thinner. Simmer a bit longer to reduce, and balance with extra lime juice and salt.

What rice works best?

Jasmine is ideal for its fragrance and fluffy texture. Basmati also works.

For more fiber, use brown jasmine or brown basmati and cook a little longer with extra water.

How spicy is this recipe?

It’s mild by default. Add red pepper flakes, fresh chili, or a small spoon of chili crisp to heat it up. Taste as you go so the spice doesn’t overwhelm the lime and coconut.

Can I substitute the shrimp?

Yes.

Use thinly sliced chicken breast, tofu, or scallops. Adjust cook time: chicken needs longer to cook through; tofu should be pan-seared first for texture.

Why did my sauce split?

High heat is usually the culprit. Keep the sauce at a gentle simmer and avoid boiling after adding coconut milk.

If it does split, stir in a splash of water and whisk gently off heat.

How do I make it dairy-free and gluten-free?

It’s naturally dairy-free. For gluten-free, use tamari instead of soy sauce and check labels on fish sauce and rice noodles if you swap the rice.

Final Thoughts

Coconut Lime Shrimp with Rice is a bright, comforting meal you can make without breaking a sweat. The flavors are fresh and balanced, the method is simple, and the results feel special every time.

Keep limes and coconut milk in your pantry, and this becomes an easy go-to. Once you try it, you’ll probably add it to your weeknight rotation—and tweak it with your favorite veggies and heat level to make it truly your own.