Garlic Lime Shrimp with Coconut Rice and mango is a winning combination! The flavors of this dish pair so well together and it makes me feel like I am on a little tropical vacation. It’s also really quick and easy to make. You can have this beautiful tropical vacation dinner ready in less than 30 minutes. I just love it!
Coconut, lime, and mango naturally go together. They are fresh and vibrant and they add the sweet and tangy flavors to this dish. The garlic-lime shrimp is a little bit spicy to compliment the sweet and tangy flavors. This coconut rice is just plain delicious! Seriously, you should save this recipe even if it is just for the rice. You can pair it with so many things and it only requires 3 ingredients.
Sweet, savory, spicy, tangy… This meal has got your tastebuds covered. I hope that you all enjoy it as much as I did. Happy cooking!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Garlic-Lime Shrimp Ingredients:
- raw shrimp peeled and deveined – jumbo or extra-large
- coconut oil
- minced garlic
- lime juice – or juice of 1 lime
- soy sauce
- ground coriander
- cayenne pepper
Coconut Rice Ingredients:
- unsweetened coconut milk
- jasmine rice
- coconut oil
Additional Ingredients:
- mango – chopped
- fresh cilantro – chopped
How to make Garlic Lime Shrimp:
If you are using frozen shrimp, thaw them first by running under cold water, then pat dry. Remove all of the tails.
In a small bowl, add the lime juice, soy sauce, coriander, and cayenne pepper, then whisk to combine. Pour over the shrimp and toss to coat. Set aside and start making the coconut rice while the shrimp marinates. Peel and chop the mango into small chunks while the rice is cooking, set aside until ready to serve. Cook the shrimp when the coconut rice is almost finished cooking, during the last 5 minutes.
In a large saute pan, melt the coconut oil over medium-high heat, then add the minced garlic and cook for about 30 – 60 seconds. Add the marinated shrimp to the pan then pour any excess marinade over the shrimp. Cook the shrimp for about 2 minutes per side or until the shrimp are pink, opaque and fully cooked.
Serve with Coconut rice and chopped mango. Spoon the juice from the pan over the shrimp and rice and garnish with fresh cilantro.
How to make Coconut Rice:
In a saucepan, melt 1 tablespoon of coconut oil over medium heat. Stir in the rice and keep stirring to coat the rice in oil for about 1 minute. Add the water and coconut milk to the saucepan and stir to combine. Bring to a boil then reduce the heat to low and cover with the lid. Cook for 18 – 20 minutes. Once finished, fluff the rice with a fork.
A tropical vacation in a bowl…
Spoon the coconut rice into serving bowls. Top with the garlic-lime shrimp. Spoon some of the juice from the pan over the shrimp and rice. Toss in the chopped mango and fresh cilantro. Serve, eat and enjoy!
| Prep Time | 5-10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 1 lb. Shrimp raw peeled and deveined / jumbo or extra-large (tail-off)
- 2 tablespoons coconut oil
- 2 teaspoons minced garlic 4 cloves
- 3 tablespoons lime juice juice of 1 lime
- 1 tablespoon Soy Sauce
- 1/2 teaspoon ground coriander
- 1/8 teaspoon Cayenne Pepper
- 1 tablespoon coconut oil
- 1 1/2 cups jasmine rice
- 1 can unsweetened coconut milk 13.5 oz. can
- 1 1/4 cups water
- 1 medium mango chopped
- fresh cilantro chopped
Ingredients
Garlic-Lime Shrimp Ingredients:
Coconut Rice Ingredients:
Additional Ingredients:
|
|
- If you are using frozen shrimp, thaw them first by running under cold water, then pat dry. Remove all of the tails.
- In a small bowl, add the lime juice, soy sauce, coriander, and cayenne pepper, then whisk to combine. Pour over the shrimp and toss to coat. Set aside and start making the coconut rice while the shrimp marinates. Peel and chop the mango into small chunks while the rice is cooking, set aside until ready to serve. Cook the shrimp when the coconut rice is almost finished cooking, during the last 5 minutes.
- In a large saute pan, melt the coconut oil over medium-high heat, then add the minced garlic and cook for about 30 - 60 seconds. Add the marinated shrimp to the pan then pour any excess marinade over the shrimp. Cook the shrimp for about 2 minutes per side or until the shrimp are pink, opaque and fully cooked.
- Serve with Coconut rice and chopped mango. Spoon the juice from the pan over the shrimp and rice and garnish with fresh cilantro.
- In a saucepan, melt 1 tablespoon of coconut oil over medium heat. Stir in the rice and keep stirring to coat the rice in oil for about 1 minute. Add the water and coconut milk to the saucepan and stir to combine. Bring to a boil then reduce the heat to low and cover with the lid. Cook for 18 - 20 minutes. Once finished, fluff the rice with a fork.