Coconut Lime Shrimp with Jasmine Rice
Creamy Coconut-Lime Shrimp over Fragrant Jasmine Rice
About This Recipe
Coconut Lime Shrimp with Jasmine Rice brings a complete dinner together in one bright, aromatic rhythm. Fragrant rice gives the meal a soft foundation, while seared shrimp, sweet bell pepper, creamy coconut milk, and fresh lime create contrast in every bowl. Toasted coconut and cilantro finish the dish with texture and a fresh green lift.
Coconut, lime, shrimp, and rice have long traveled through Caribbean and coastal kitchens, where ingredients reflect Indigenous foodways alongside African, European, South Asian, and Chinese-Caribbean influences. The balance of sweetness, acid, heat, and richness changes from island to island and from one household to the next. This recipe draws on that wide culinary exchange as a contemporary home-cooking interpretation rather than assigning it to one single place of origin.
The rice deserves a little attention because it carries the sauce. Rinse the jasmine rice, let it cook covered, and give it a full rest before fluffing so the grains stay separate instead of turning sticky or waterlogged. Starting it first also creates a calm window for the shrimp and sauce to finish at the same time.
The skillet method is quick once the ingredients are measured. Season and sear the shrimp until they are opaque and reach 145°F (63°C), then move them to a plate while the pepper, garlic, and coconut mixture develop. A small cornstarch slurry gives the sauce a gentle gloss, and the shrimp return only at the end so they stay tender.
Coconut milk softens the lime and carries the brown sugar and red pepper flakes across the plate. Bell pepper adds mellow sweetness and color, while garlic gives the sauce a savory base and lime zest makes the citrus aroma noticeable before the juice reaches the pan. Toasted coconut and cilantro bring two different finishes: one nutty and crisp, the other cool and herbal.
Serve the bowls with cucumber salad, steamed greens, or extra lime wedges for a crisp counterpoint. Frozen shrimp work well once thawed and patted dry, and pressed tofu can replace them when you want a plant-based variation with a different doneness cue. Refrigerate leftovers promptly for 3 to 4 days, reheat them gently to 165°F (74°C), and add fresh cilantro and coconut after warming.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 759 kcal |
| Protein | 40 g |
| Total Fat | 35 g |
| Saturated Fat | 24 g |
| Carbohydrates | 78 g |
| Fiber | 3 g |
| Sugars | 20 g |
| Sodium | 616 mg |
Nutrition is an estimate based on the listed ingredients and four servings.
Ingredients
- 1 cup jasmine rice, rinsed (200g)
- 1 1/4 cups water for the rice (300mL)
- 1 lb large shrimp, peeled and deveined (450g)
- 1/2 teaspoon kosher salt (3g)
- 1 tablespoon neutral oil (15mL)
- 1 red bell pepper, thinly sliced (150g)
- 2 garlic cloves, minced (6g)
- 3/4 cup unsweetened coconut milk (180mL)
- 1 tablespoon brown sugar (13g)
- 1 teaspoon finely grated lime zest (2g)
- 2 tablespoons fresh lime juice (30mL)
- 1/4 teaspoon red pepper flakes (1g)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water for the slurry (15mL)
- 1/4 cup fresh cilantro, chopped (15g)
- 2 tablespoons toasted unsweetened coconut flakes (10g)
Step by Step Instructions
- Cook the jasmine rice Combine the rinsed jasmine rice and 1 1/4 cups water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove it from the heat and rest it covered for 10 minutes.
- Prepare the sauce ingredients Slice the bell pepper, mince the garlic, chop the cilantro, and measure the coconut milk, brown sugar, lime zest, lime juice, and red pepper flakes. Stir the cornstarch and its water together in a small bowl until smooth.
- Season the shrimp Pat the shrimp dry and season them with the kosher salt. Keeping the shrimp dry helps them sear rather than steam in the skillet.
- Sear the shrimp Heat the neutral oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until opaque and 145°F (63°C), then transfer them to a clean plate.
- Cook the pepper and garlic Add the sliced bell pepper to the skillet and cook for about 3 minutes, until crisp-tender. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Build and thicken the coconut sauce Pour in the coconut milk and stir in the brown sugar, lime zest, and red pepper flakes. Simmer for about 3 minutes, then whisk in the cornstarch slurry and cook until the sauce lightly coats a spoon.
- Return the shrimp Add the shrimp and any collected juices back to the skillet. Turn them through the sauce for no more than 1 minute, then remove the skillet from the heat and stir in the lime juice.
- Fluff the rice Remove the lid from the rested rice and fluff it gently with a fork. Divide the rice among four serving bowls while the shrimp sauce is warm.
- Assemble the bowls Spoon the Coconut Lime Shrimp and bell pepper over the jasmine rice, making sure each bowl receives an even share of sauce.
- Garnish and serve Finish with the chopped cilantro and toasted coconut flakes. Serve immediately with extra lime wedges or a crisp vegetable side if desired.
Utensils
- Fine-mesh strainer
- Saucepan with lid
- Measuring cups and spoons
- Small bowl for the slurry
- Whisk
- Large skillet
- Tongs
- Wooden spoon or heat-safe spatula
- Paper towels
- Citrus juicer
- Zester or microplane
- Chef's knife
- Cutting board
- Instant-read thermometer
- Clean plate for the shrimp
- Fork for fluffing the rice
- Serving bowls
- Serving spoon
Storage & Reheating
Storage
Refrigerate leftover Coconut Lime Shrimp with Jasmine Rice within 2 hours in a shallow airtight container at 40°F (4°C) or below. Use it within 3 to 4 days, or freeze it sooner if it will not be used in that window.
Reheating
Reheat the shrimp, sauce, peppers, and rice gently in a covered skillet or microwave-safe dish with a small splash of water or broth until the shrimp and sauce reach 165°F (74°C). Stop as soon as they are hot to avoid toughening the shrimp, then finish with fresh cilantro and toasted coconut.
Practical Cooking Notes
Use a saucepan with a lid, large skillet, small bowl, whisk, sharp knife, fine measuring tools, and an instant-read thermometer so the rice and shrimp can be managed together.
Shrimp should be opaque and curled into a loose C rather than a tight O; confirm 145°F (63°C) at the thickest piece and avoid extended cooking.
Plan for about 20 minutes of rinsing, chopping, measuring, and rice preparation, followed by 25 minutes of cooking, for 45 minutes total.
Troubleshooting
The rice is sticky or mushy.
Likely cause: The rice was not rinsed, too much water remained, or the covered rest was skipped.
Fix: Rinse the rice until the water runs mostly clear, measure the 1 1/4 cups carefully, keep the lid closed, and rest it covered for 10 minutes before fluffing.
The shrimp are rubbery.
Likely cause: They cooked past 145°F (63°C) or stayed in the sauce while it reduced.
Fix: Sear briefly, remove the shrimp while building and thickening the sauce, and return them only for the final minute before removing the skillet from the heat.
The sauce is too thin.
Likely cause: The cornstarch slurry was not smooth or the sauce did not simmer long enough after it was added.
Fix: Stir the cornstarch and water until smooth, whisk it into the simmering coconut mixture, and cook until it lightly coats a spoon before returning the shrimp.
Frequently Asked Questions
How do I keep the shrimp tender?
Pat the shrimp dry, sear them briefly over medium-high heat, and remove them as soon as they are opaque and reach 145°F (63°C). Reduce and thicken the coconut sauce separately, then return the shrimp for no more than one minute so they do not simmer for too long.
Can I use frozen shrimp?
Yes. Thaw 1 pound of frozen shrimp in the refrigerator, drain it, and pat it very dry before seasoning. Start checking the thickest shrimp at 145°F (63°C), since thawed shrimp can cook quickly once the pan is hot.
What can replace coconut milk?
Replace the 3/4 cup coconut milk with 1/2 cup unsweetened cashew cream plus 1/4 cup seafood or vegetable broth. Simmer the sauce gently and taste it before serving because the substitute will be less coconut-forward.
Can I prepare components ahead?
Cook and cool the rice up to one day ahead, and measure the sauce ingredients separately. Keep the raw shrimp covered in the refrigerator, add the lime juice at the end of cooking, and garnish with fresh cilantro and toasted coconut just before serving.