Why I love this cilantro lime shrimp recipe
The marinade for this shrimp recipe, which ends up becoming a beautifully simple sauce, only requires a few ingredients and can be made the night before if you want to make this the quickest week night meal ever.
The coconut rice is so fluffy and with a hint of sweetness to balance the acidity of the lime. It’s perfect for the weather because it’s light and requires very little time in front of the stove.
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Here’s what you’ll need to make it:
- Chef’s knife *affiliate link
- Cutting board *affiliate link
- Measuring spoons *affiliate link
- Liquid measuring cup *affiliate link
- Large skillet *affiliate link
- Large saucepan *affiliate link
How to make cilantro lime shrimp
Marinade the shrimp.
Make the coconut rice.
Sauté the shrimp.
Garnish and serve.
More shrimp recipes:
More easy dinner recipes:
- Honey mustard chicken thighs
- Baked turkey meatballs
- Maple glazed salmon
- Bruschetta chicken
- Instant Pot Mississippi pot roast
Cilantro Lime Shrimp with Coconut Rice
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Description
Soaked in a marinade of tangy lime juice and garlic and served with fresh cilantro and coconut rice, this simple recipe for cilantro lime shrimp is perfect for a quick, flavorful weeknight meal.
Scale
Ingredients
- 1/4 cup chopped fresh cilantro
- 6 tablespoons lime juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pound large, peeled and deveined shrimp
- 1 cup unsweetened coconut milk
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup white rice
- 1 – 2 tablespoons chopped fresh cilantro (for garnish)
- 1 lime, sliced into wedges (for garnish)
Instructions
- In a bowl, whisk together cilantro, lime juice, olive oil, garlic, salt, pepper and crushed red pepper to make a marinade.
- In a large zip-top bag, combine shrimp with marinade and refrigerate for at least an hour.
- In a saucepan, combine coconut milk, water, salt and sugar. Bring to a boil and stir in rice.
- Reduce heat to medium-low and cover pot. Simmer for 20 – 25 minutes – until rice is fluffy and liquid has been absorbed. Remove from heat and allow rice to sit while preparing the shrimp.
- In a large skillet *affiliate link over medium-high heat, add the shrimp and its marinade. Sauté the shrimp, turning once, until completely shrimp is pink on both sides and sauce has slightly thickened – about 5 minutes.
- Serve shrimp with the sauce over rice and garnish with a lime wedge.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on July 5, 2020 by Melissa Belanger
