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Cilantro Lime Shrimp with Coconut Rice

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


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.


  • 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
  • 12 tablespoons chopped fresh cilantro (for garnish)
  • 1 lime, sliced into wedges (for garnish)


  1. In a bowl, whisk together cilantro, lime juice, olive oil, garlic, salt, pepper and crushed red pepper to make a marinade.
  2. In a large zip-top bag, combine shrimp with marinade and refrigerate for at least an hour.
  3. In a saucepan, combine coconut milk, water, salt and sugar. Bring to a boil and stir in rice.
  4. 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.
  5. In a large skillet 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.
  6. Serve shrimp with the sauce over rice and garnish with a lime wedge.

Keywords: dairy free, egg free, gluten free, seafood, shrimp, cilantro, rice, coconut