Easy Cilantro Lime Shrimp Recipe
Could there be a better way to enjoy summer than with this delicious tropical Cilantro-Lime Shrimp with Coconut Rice? I recently shared a salmon recipe with coconut rice and I fell absolutely in love with it so I decided to make something else along those lines and keep a great thing going. Believe it or not, with THIS recipe I was able to get my husband and my daughter who don’t like shrimp to eat it and love it! It has such a bright, fresh lime flavor and the cilantro and garlic add just that much more deliciousness. And this coconut rice, don’t get me started! I’ve been obsessed for the last few weeks since I first tried it (seriously though, where has it been all my life?) and I got my mom hooked too, she’s been eating it probably 5 times a week since she’s on a low gluten diet. It’s just so much more exciting than plain white rice and it’s so delicious plain on its own. It has such a rich flavor, a slightly creamy texture (but don’t worry it’s not mushy) and the coconut undertones will leave you craving more. If you, like I have been, are trying to get someone else in your family to enjoy shrimp then this may likely be the recipe to do just that! And better yet this is a quick and easy dish to prepare – all around dinner win! Plus it can be made into a fun family dinner if you serve it up island style with pineapple and some kind of tropical punch, then decorate the table with bright, tropical colored flowers.
Cilantro Lime Shrimp Ingredients
This dish is super flavorful thanks to the cilantro lime shrimp marinade. Here’s what you’ll need to make both the shrimp and the coconut milk rice:
Large shrimp Olive oil Green onions Garlic Ground cumin Salt and pepper Lime juice and zest Fresh cilantro Coconut Rice (calls for jasmine rice, coconut milk, coconut water, and salt)
How to Make Cilantro Lime Shrimp
This is a quick and easy skillet shrimp recipe. Here are the basics steps on how to cook shrimp in a skillet:
Cook the coconut rice 25 minutes before making the shrimp. Heat olive oil over medium-high heat, then green onions and garlic. Sauté until lightly golden. Add the shrimp to the skillet. Sprinkle with cumin, salt, and pepper. Once the shrimp is cooked, remove from heat and toss with lime juice, zest, and cilantro. Serve the cilantro lime shrimp over a bed of coconut milk rice.
Can I Use Frozen Shrimp?
Yes, frozen shrimp can be used in this recipe. Be sure to buy raw frozen shrimp and thaw them before cooking.
Can I Meal Prep This Recipe?
I suppose you could, but the cilantro lime shrimp is best enjoyed right away. Seafood in general doesn’t reheat well (it becomes rubbery), and cooked shrimp doesn’t last long in the fridge.
Tips for Making Cilantro Lime Shrimp
If you want a stronger coconut flavor, just stir in some shredded coconut when you fluff the rice after it has cooked. I don’t recommend using pre-cooked shrimp in this recipe. It’d be far too tough to eat after being cooked again in the sauce. For easier prep, buy shrimp that have already been peeled and deveined.
More Easy Shrimp Recipes to Try!
Orange Garlic Shrimp Shrimp and Asparagus Foil Packs Shrimp Boil Foil Packs One Pan Creamy Parmesan Shrimp Pasta Garlic Lemon Butter Shrimp Creamy Parmesan and Spinach Shrimp Honey Lime Shrimp
