Chili Lime Coconut Shrimp
Chili Lime Coconut Shrimp
Chili Lime Coconut Shrimp is a Mexican, Caribbean recipe categorized as dinner, appetizer, with 10 min of prep, 12 min of cooking, and 22 min total. It yields 4 servings.
Chili Lime Coconut Shrimp combines shrimp, chili powder, unsweetened coconut milk, and lime juice using gentle simmering.
Mealtime: Dinner, Appetizer
Cuisine: Mexican, Caribbean
Dietary Preferences: Gluten-Free, Pescatarian
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
| Calories | 397 kcal |
|---|---|
| Protein | 45 g |
| Total Fat | 22 g |
| Fiber | 1 g |
| Sodium | 883 mg |
Ingredients
- 1 lb shrimp, peeled and deveined (450g)
- 1 tablespoon coconut oil (15mL)
- 1 teaspoon chili powder (2g)
- 1 teaspoon smoked paprika (2g)
- 1 teaspoon garlic powder (3g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1/4 teaspoon red pepper flakes (0.5g)
- 1/2 cup unsweetened coconut milk (120mL)
- 1 tablespoon lime juice (15mL)
- 1 teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped (8g)
Utensils
- Skillet
- Mixing bowl
- Measuring spoons
- Spatula
- Zester
- Cutting board
- Knife
- Serving plate
Step by Step Instructions
Seasoned Shrimp Prep
- Combine the chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and red pepper flakes.
- Pat the shrimp dry and toss them with the spice mixture.
- Heat the coconut oil in a large skillet over medium-high heat.
- Cook the shrimp for 1 to 2 minutes per side, until nearly opaque, then transfer them to a plate.
- Pour the coconut milk into the skillet and simmer for 3 to 4 minutes, scraping up the browned spices.
- Stir in the lime juice and lime zest, return the shrimp, and simmer for 1 minute, until the shrimp are opaque and the sauce coats them.
- Remove from the heat, finish with the cilantro, and serve the Chili Lime Coconut Shrimp.
Sear & Simmer
- Once the skillet is hot, add the seasoned shrimp to the pan in a single layer.
- Cook the shrimp for about 2-3 minutes on one side, or until they turn pink and opaque, then flip them over to cook the other side for an additional 2-3 minutes.
- When the shrimp are fully cooked, pour in the coconut milk and lime juice, stirring to combine all the ingredients in the skillet.
- Allow the mixture to simmer for a couple of minutes, letting the flavors meld together and the sauce thicken slightly.
Finish & Garnish
- Remove the skillet from heat and stir in the lime zest and chopped cilantro for a fresh finish.
- Serve the whimsical chili lime coconut shrimp immediately, garnishing with additional cilantro if desired. Enjoy your dish!
Variations & Serving Suggestions
- Omit the red pepper flakes and halve the chili powder for a mild version.
- Replace coconut milk with equal-volume unsweetened cashew cream.
- Serve with rice, warm tortillas, or a cabbage slaw.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Chili Lime Coconut Shrimp into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Chili Lime Coconut Shrimp in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
measuring tools, mixing bowl, large skillet, tongs.
Seafood should be opaque and firm rather than translucent; avoid extended cooking once that cue is reached.
Recipe FAQs & Expert Tips
Can I season the shrimp ahead?
Mix the dry spices ahead, but season the shrimp no more than 15 minutes before cooking so the salt does not draw out excess moisture.
Can I reduce the heat?
Omit the red pepper flakes and reduce the chili powder to 1/2 teaspoon. Keep the smoked paprika, lime, and coconut milk unchanged.
What can replace coconut milk?
Replace the 1/2 cup coconut milk with 1/2 cup unsweetened cashew cream. The sauce will be thicker, so loosen it with a tablespoon of water if needed.
How do I keep shrimp tender?
Sear only until nearly opaque, remove them while the coconut sauce reduces, and return them for just 1 minute at the end.