By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
198 cal · 10 min
Coconut Lime Shrimp
Recipe GLPR92e2890ef71cf8
A quick and vibrant seafood dish featuring succulent shrimp seared until pink, then simmered in a creamy coconut milk sauce brightened with fresh lime juice and a touch of spicy sriracha. Finished with fresh cilantro for a burst of color and flavor, this dish comes together in just 10 minutes and makes an elegant, restaurant-quality main course.
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Ingredients
1 tbsp Extra-virgin olive oil
1 lb Medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup Coconut milk
½ Fresh lime juice
2 tbsp Fresh cilantro, chopped
1 tbsp Sriracha
Directions
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the shrimp in a single layer and season generously with kosher salt and freshly ground black pepper.
Cook the shrimp for approximately 2 minutes on the first side without stirring. Flip each shrimp and cook for another 2 minutes until the shrimp are opaque and pink throughout (the internal temperature should reach 145°F). Transfer to a plate if needed.
Pour the coconut milk into the skillet with the shrimp, then add the fresh lime juice, chopped cilantro, and sriracha. Stir gently to combine all ingredients.
Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld and the sauce to warm through. Do not allow the mixture to boil.
Transfer the shrimp and coconut sauce to serving plates or bowls. Garnish with additional fresh cilantro and serve immediately.
Comments
All ingredients are readily available at Charlotte chains—coconut milk and sriracha stock at Harris Teeter, Food Lion, Walmart, and Kroger without a second trip. The stated 10 minutes is honest for cooking but ignores 3–4 minutes of shrimp prep (deveining, patting dry), making the true active time closer to 14 minutes; this is still quick for a weeknight. Cost per serving runs $4–5, driven entirely by fresh shrimp at $12–16/lb, which is reasonable for a protein-centered dish. The sauce builds bold flavor fast and reheats adequately in a skillet, though the shrimp texture fades slightly on the second day, so plan to serve it fresh or use as a next-day taco filling.
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