Colombian Coconut-Lime Rice with Shrimp

About This Recipe

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.

Ingredients

Serves 4

• 1 cupwhite rice
• 1.5 cupscoconut milk
• 0.5 cupwater
• 1 lbshrimp(peeled and deveined)
• 2 tbspvegetable oil
• 3 clovesgarlic(minced)
• 0.5onion(diced)
• 1lime(zested and juiced)
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Cook the coconut rice

   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.

2. 2

   Season the shrimp

   While the rice cooks, toss the shrimp with lime zest, remaining salt and pepper.

3. 3

   Saute the aromatics

   Heat oil in a skillet over medium heat. Cook onion until soft, about 4 minutes, then add garlic for 30 seconds.

4. 4

   Cook the shrimp

   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.

5. 5

   Combine and finish

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions