Juicy shrimp sautéed in garlicky butter with a hint of chili, served over fragrant coconut-lime rice. It’s fast, fresh, and full of tropical flavor — a weeknight dinner that tastes like vacation.
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Ingredients:
For the shrimp: • 1 lb (450g) large shrimp, peeled and deveined • 3 tbsp unsalted butter • 4 cloves garlic, minced • ½ tsp red pepper flakes (optional) • Juice of ½ lime • Salt and pepper, to taste • Chopped parsley or cilantro (for garnish)
For the coconut-lime rice: • 1 cup jasmine or basmati rice • ¾ cup canned coconut milk • ¾ cup water • ½ tsp salt • Zest of 1 lime • Juice of ½ lime
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Instructions: 1. Make the rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Turn off heat and let rest 5 minutes. Fluff with a fork, then stir in lime zest and juice. 2. Cook the shrimp: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cook 30 seconds. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. 3. Finish: Squeeze lime juice over shrimp. Serve hot over coconut-lime rice. Garnish with herbs and extra lime if desired.
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