Creamy coconut rice studded with lime-seasoned shrimp, a quick one-pot dinner inspired by Colombia's coastal cooking.
Along Colombia's Pacific and Caribbean coasts, rice cooked in coconut milk is the default base for countless seafood dishes, prized for its subtle sweetness and rich texture. This version keeps things simple, pairing that coconut rice with quickly sauteed shrimp brightened by lime. The technique hinges on timing: the rice needs a full 18 minutes at a gentle simmer to cook through without scorching the coconut milk, while the shrimp need barely more than a few minutes per side to avoid turning tough. Keeping the two components separate until the very end lets each cook properly before combining. It's a fast, coastal-inspired dinner that captures the rich-meets-bright balance found throughout Colombia's seafood cooking, ready in well under 45 minutes.
Serves 4
Combine rice, coconut milk, water and half the salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer 18 minutes until the liquid is absorbed.
While the rice cooks, toss the shrimp with lime zest, remaining salt and pepper.
Heat oil in a skillet over medium heat. Cook onion until soft, about 4 minutes, then add garlic for 30 seconds.
Add the shrimp to the skillet and cook 2-3 minutes per side, until pink and just opaque throughout — don't overcook or they turn rubbery.
Fluff the coconut rice and fold in the shrimp along with the lime juice and cilantro. Serve immediately.
Pull the shrimp the moment they curl into a loose C shape — a tight O shape means they've overcooked.
Watch the shrimp closely — 2-3 minutes per side is usually enough; overcooked shrimp turn tough fast.
Lower the rice heat if it's browning too quickly on the bottom; coconut milk scorches more easily than water.
Zest the lime before juicing it — you'll lose the zest entirely if you juice first.
Add sliced red bell pepper to the aromatics for extra color and crunch.
Swap shrimp for firm white fish fillets, cut into chunks, for a different texture.
Stir in a spoonful of hogao (tomato-onion sauce) for a richer, more traditional coastal flavor.
Best eaten fresh, as shrimp toughens on reheating. If needed, refrigerate up to 1 day and reheat gently over low heat just until warmed through.
Coconut rice with shrimp reflects the everyday cooking of Colombia's Pacific and Caribbean coasts, where seafood and coconut are both abundant and rice serves as the anchor for nearly every meal.
Yes, just thaw completely and pat dry first so they sear instead of steam in the pan.
Plain water works for the rice, but you'll lose the signature richness — a can of coconut milk is worth seeking out.
They were overcooked — pull them from the heat as soon as they turn pink and curl slightly, usually within 4-5 minutes total.
Per serving (340g / 12.0 oz) · 4 servings total
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