Coconut Lime Shrimp Recipe

This Coconut Lime Shrimp Recipe is simple but flavorful - and ready in 30 minutes or less! |

I love this Coconut Lime Shrimp recipe because even though it is simple, it is so, so delicious. A can of coconut milk + a few magic ingredients really creates a depth of flavor in this dish. Scoop it over a pile of fluffy basmati rice for a dinner ready in 30 minutes or less.

My new favorite thing to do at restaurants is flip through the menu and say "I could make that, I could make that..." I got this from my mom. It makes it rather annoying to eat out with me. But for real, why would I order something I can make at home? This dish tastes restaurant quality but is easy and straightforward for anyone to make at home. You're chopping things, you're heating things together in a pan, and you're tossing shrimp in and flipping them over once. You got it.

Even though you add a dash of brown sugar to the coconut milk, the ginger, garlic, and shallots keep this dish from becoming overly sweet. Finished with a burst of fresh lime juice and cilantro, it's like you ordered it on Friday night at the hottest restaurant in town. Next time you go out to eat, you'll be saying, "I did make this!"

Coconut Lime Shrimp

Makes 2 servings
Other recipes with these ingredients: Shrimp: Easy Shrimp Scampi or Coconut Shrimp with Mango Dipping Sauce // Coconut milk: Chickpea Chicken Curry or Coconut Lemongrass Salmon // Cilantro: Easy Chicken Enchiladas or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 20 minutes
Cook time: 10 minutes
Total Time: 30 minutes


  • 2 servings of shrimp (10-15 depending on your appetite, defrosted if previously frozen)
  • 1/2 shallot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1 tablespoon brown sugar
  • 1 can of coconut milk
  • Juice of 1 lime
  • Cilantro, for garnish
  • Salt & pepper, to taste
  • Oil, for sautéing 
  • Rice (for serving, optional)

Dietary Substitutions Dairy Free
Gluten Free
Not vegetarian- or vegan-friendly


1. Peel & devein your defrosted shrimp (if necessary - it's always better to buy peeled and deveined shrimp in your frozen fish section, just to save yourself the time & hassle!)

2. Dice 1/2 shallot and 2 cloves minced garlic.
3. Add 1 tablespoon of oil to a pan and let it heat up.
4. Add the shallot and garlic to the pan and sauté for 1-2 minutes.
5. Add 1 teaspoon ginger to the pan and stir.
6. Add the can of coconut milk and whisk if necessary.
7. Add 1 tablespoon brown sugar to the coconut milk mixture.

8. Add the shrimp to the bubbling sauce mixture. Cook for about 4 minutes, and then flip over to the other side.
9. Cook shrimp for another 4 minutes or so. Check for doneness (shrimp should be pinkish white and opaque when cut in half)
10. Add juice of 1 lime to the pan.
11. Serve over rice with a generous scoop of sauce and garnish of cilantro.


Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - There are some recipes that I look forward to more on the second day, and this is one of them. The sauce soaks into the rice and everything just tastes SO GOOD and yummy. 

STORING - Store in an airtight container in the fridge for 3-4 days. Enjoy as soon as possible given that you have seafood, which is always the best closest to the day you cooked it!

EXTRA INGREDIENTS - If you have extra shrimp my absolute favorite (and easiest) shrimp recipe is Easy Shrimp Scampi. You can also store shrimp in single serving freezer packs (Read how at Why Every Millennial Needs a FoodSaver) if you're not ready to use them right away.

This recipe was adapted from Salt & Lavender's Coconut Lime Shrimp recipe. I have adapted and simplified it for the millennial cook.

Easy Shrimp Scampi Recipe

Easy Shrimp Scampi is ready in 20 minutes! the perfect weeknight dinner. |

This recipe for Easy Shrimp Scampi is one of my go-to weeknight meals. It's filling but still feels light and healthy,'s delicious. Lemon, butter, garlic, parsley all meld together to coat the shrimp and pasta so that each bite is full of flavor. It only takes about 20 minutes to come together, meaning you can have a delicious homemade dinner on the table fast right after you walk in the door. 

One of my favorite things about this recipe is it's a Millennial Staple Meal. That means you can keep every single one of these ingredients in your freezer, pantry, or fridge and they won't go bad before you use them. I always have a bag of frozen shrimp stocked away in my freezer. One thing that makes this so convenient is even if you forget to defrost the shrimp ahead of time, it takes all of 5 minutes under cold running water in a strainer to defrost them. I've always got a box of pasta and a head of garlic in my pantry - those are absolute staples for so many meals. Lemons and butter are staples in my fridge. Lastly, I always have a tube of parsley paste on hand. Parsley paste may sound weird, but it's the easiest way to add flavor to your dishes without having to buy a huge bunch of fresh herbs that will go bad before you can use them all. Find out more about why pastes are the secret to cooking with herbs and spices. I made this recipe probably twice a week in college. Partially because it's so delicious but also partially because it was just so easy to pull together. 

Another perk of this recipe is you can't really mess it up - as long as your shrimp are cooked, you're good. The entire ratio of the recipe is flexible and to taste. I start with the butter and garlic to cook the shrimp in, then add lemon juice and parsley. If anything is too strong or too weak, it's safe to add more salt, pepper, and parsley, and then a drizzle of olive oil until the flavors are just right. 20 minutes, all the ingredients you need in your place, and a recipe you can't mess up...this recipe for Easy Shrimp Scampi needs to be added to your weekly dinner rotation!

Shrimp Scampi

Makes 2 servings
Other Recipes With These Ingredients: Shrimp: Coconut Shrimp with Mango Dipping Sauce // Parsley: Middle Eastern Grain Bowl
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes


  • 10-15 jumbo shrimp
  • 1/2 box long, skinny pasta (like spaghetti or linguine)
  • 2 cloves garlic, minced
  • 1 tablespoon parsley paste or 2 tablespoons fresh chopped parsley
  • 3 tablespoons lemon juice
  • 4 tablespoons butter
  • Olive oil, salt, & pepper to taste

Dietary Substitutions:
Gluten Free: Choose a gulten-free pasta. Dairy Free
Pescetarian Friendly
Not Vegetarian or Vegan Friendly


1. Boil a pot of salted water for pasta.
2. Add ~1/2 box of pasta and cook for 8-10 minutes, stirring occasionally.

3. Melt 4 tablespoons of butter in a saucepan.
4. Once the butter melts, add 2 cloves garlic, minced (use a garlic press!)
5. Add your shrimp. Flip when shrimp begin to turn pink, about 2 minutes.
6. Salt & pepper your shrimp, to taste.
7. After about 2-3 minutes, flip your shrimp over. Continue cooking until shrimp are entirely white/pink and opaque.
8. Add 1 tablespoon parsley paste (or 2 tablespoons fresh chopped parsley) and 3 tablespoons lemon juice and stir to coat the shrimp evenly. 
9. Add 1-2 tablespoons olive oil to thin the sauce, if desired.
9. When the pasta is done, drain it and add it to the saucepan. Toss to combine.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like almost all pasta dishes, this recipe tastes just as good if not better one day later, once the sauce has had a chance to soak into the pasta and the flavors really fuse together. Reheat in the microwave or on the stovetop for a filling but still light lunch.

STORING - Store in an airtight container in the fridge and enjoy within 2-3 days.

EXTRA INGREDIENTS - If you have extra shrimp, check out my Coconut Shrimp with Mango Dipping Sauce. Looking to use up the rest of your parsley? Try my Middle Eastern Grain Bowl or head over to my secret about cooking with herbs & spices post. Use up any lemon in a nice homemade cocktail.

Sweet Chili Salmon Bowl Recipe

This Sweet Chili Salmon Bowl is a simple and refreshing weeknight meal. |

These gray, dreary days here in New England need a fun, feisty boost - enter this Sweet Chili Salmon Bowl recipe. Everything yummy piled high in a bowl topped with tangy sweet chili sauce brings the heat to these chilly winter days. The whole meal takes 30 minutes or less. All you need to do is preheat the oven, get the rice cooking and some water boiling, roast your salmon, and cook your veggies. The final touch is drizzling the sauce right over the top of it all - and digging right in!

One of the things I love about this recipe is it's super flexible - you can put the salmon on top of just about anything, from basmati rice, like I use here, to brown rice to quinoa. I love broccoli and edamame together for the veggies, but you could also add shredded carrots or sub in snow peas. There are plenty of options for the sweet chili sauce - whether you take the easy (and still delicious) way out and go with my mom's favorite Iron Chef brand or get adventurous and make your own, it's just the right addition of tangy, sweet heat to a bowl full of fluffy rice, flaky, moist salmon, and tender veggies.

Sweet Chili Salmon Bowl

Makes 2 servings
Other Recipes With These Ingredients: Sweet Chili SauceSweet Chili Calamari Salad // Salmon: Coconut Lemongrass Salmon
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes


  • 1/2 cup dry basmati rice (yields 1 cup cooked) Substitute: brown rice, white rice, quinoa, etc.
  • 1/2 cup broccoli
  • 1/4 cup edamame
  • 1 serving of salmon - (4-6 oz., depending on your appetite)
  • 1 tablespoon rice vinegar
  • 2-3 tablespoons Sweet Chili Sauce, to taste
  • Salt, pepper & olive oil

Dietary Substitutions:
Gluten Free: Make sure to buy a gluten free sweet chili sauce.
Dairy Free
Not Vegetarian or Vegan-Friendly


1. Preheat the oven to 425°F.
2. I cook my 1/2 cup basmati rice in the Instant Pot in just 4 minutes - it's magical. The Instant Pot has exploded across the internet in recent weeks - but it's been a favorite of mine for over a year now. Find out why it's the one appliance you can't live without. Learn to cook the normal (and longer) way here
2. While you're at it, start 2 cups of water boiling in a small sauce pan and 2 cups of water boiling in a steamer.

3. Drizzle your salmon with olive oil and season with salt & pepper. Roast at 425°F until the salmon reaches an internal temperature of 145°F If you have a meat thermometer (and you should, because it's one of my Five Kitchen Essentials), this will be much easier to do. If you don't, no worries! Salmon is done when it is opaque (not translucent like raw fish) and flakes with a fork - about 12-15 minutes. Learn how to known when your fish is done.

4. Using the boiling water you started in step 2, boil 1/4 cup frozen edamame for 3-5 minutes, until tender.
5. Using the water you started in step 2steam 1/2 cup broccoli 5-6 minutes, until tender. (I do this in my double boiler steaming pot)

Once the rice is done, your salmon is cooked, and your veggies are tender, assemble everything into a bowl. I layer the rice on the bottom first and splash about a tablespoon of rice vinegar over it for flavor. Then, I scoop the veggies on top and place the salmon on top of that. Glaze the salmon and the veggies with 2-3 tablespoons of sweet chili sauce. 


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This zesty bowl is exactly what you need to liven up your work day. I would store a little extra sweet chili sauce on the side to add on top after you heat it up for lunch - I'm a big sauce person :)

STORING - Enjoy the salmon within 1-2 days of cooking it so your fish doesn't get funky.

EXTRA INGREDIENTS - If you have extra sweet chili sauce, test out my Sweet Chili Calamari Salad for another light and flavorful meal. If you buy more than one portion of salmon, my recipe for Coconut Lemongrass Salmon is quite delicious. 

Coconut Lemongrass Salmon Recipe

Coconut Lemongrass Salmon with Shiitake Mushrooms, Bok Choy, and Red Onion over Rice. Can you say YUM? And it's SO easy! |

Fish, rice, and veggies is always a go-to well balanced meal but this recipe for Coconut Lemongrass Salmon takes it up a notch with a flavorful coconut milk & lemongrass broth and earthy shiitake mushrooms. Every step is also simple and straightforward, making it an easy way to impress your tastebuds - or your friends and family! All you need to know how to do is cook some rice, sauté veggies, roast your fish with olive oil and salt and pepper, and heat up two ingredients to make the broth.

A note on salmon - good salmon makes a world of difference. I picked up my salmon from the fish counter at the Boston Public Market (disclaimer: this year-round local market might be my favorite thing about Boston). It's sushi grade fish, so the flavor is so fresh compared to salmon that has been previously frozen and re-thawed at the typical grocery store seafood counter. I'm not saying you have to buy your salmon straight from the source (though it's worth it if you can), but I definitely recommend thinking twice about where you're buying your fish. The next best thing after fresh, never-frozen fish is high quality frozen fish. Subscribe to the blog for a future post that goes in-depth about buying frozen seafood, but for now, know that most seafood at the grocery store has been previously frozen and arrives thawed and waterlogged with less taste to your own kitchen. Buying fish that remained frozen or was never frozen in the first place are your two best bets. 

Serving a piece of perfectly baked salmon over the coconut lemongrass infused rice adds a burst of flavor to the caramelized onions, buttery shiitake mushrooms, and crunchy greens. The impressive presentation (and taste!) of this dish hides the simple steps required to make it happen. 

Coconut Lemongrass Salmon

Makes 1 serving
Other Recipes With These Ingredients: Coconut milk: Chickpea Chicken Curry // Bok choy/kale/swiss chard, red onion, mushrooms: all good ingredients in stir fry // Rice: If you make rice, use it in a stir fry the next night with some veggies & an egg! 
Serving Suggestion: Serve over rice (basmati or jasmine would be some good suggestions!)
Prep Time: 10 minutes
Cook Time: 15 minutes or less (depends on size of salmon filet)
Total Time: 25 minutes


  • 1 serving of salmon (3-6 oz., depending on your appetite)
  • 1 - 15.5 oz. can of coconut milk
  • 1-2 tablespoons lemongrass paste Substitute: fresh lemongrass. See Grocery Guide for more info on the paste - it's one of my secrets to cooking with herbs and spices.
  • 1/2 red onion
  • 1 bunch bok choy Substitute: swiss chard or kale (I used kale this time!)
  • 1 cup mushrooms (Any kind will work - I used shiitake in this recipe, but the white mushrooms you buy at the grocery store will work too! Again, see the Grocery Guide if you want more info.)
  • Optional: rice of your choosing (serving suggestion)

Dietary Substitutions
Dairy Free
Gluten Free
Not Vegetarian or Vegan-Friendly


1. Preheat the oven to 425°F. 
2. If you're serving your salmon over rice, get the rice going. Learn How to Cook Rice.
3. Drizzle a bit of olive oil on your salmon and rub it in. Season with salt & pepper. Bake in the oven for 12-15 minutes, or until done. If you have a meat thermometer (and you should, because it's one of my Five Kitchen Essentials), salmon should be cooked to 145°F. If you don't, no worries! Salmon is done when it is opaque (not translucent like raw fish) and flakes with a fork - learn how to known when your fish is done.


4. Turn your stovetop to medium heat. Add a bit of butter (1-2 tablespoons, depending on how much you're feeling like treating yourself) to a saucepan. You can use a bit of olive oil here too, but I just love the flavor butter gives to the sautéed veggies.
5. While the butter is melting, chop up your onion and bok choy and rinse your mushrooms. Your onion should be in thin slices. 
6. Add the mushrooms & onion to the pan. Sauté until veggies become soft and translucent, around 5 minutes.
7. Add chopped bok choy, kale, or swiss chard. (Don't add it too early, because you don't want it to over-wilt!) Sauté for 1-2 minutes.
8. Take the veggies out of the pan and set aside.


9. If you're not making rice, add 1/2 of the 15.5oz. can of coconut milk to the pan you were just cooking the veggies in. If you are making rice, add 1 - 15.5 oz. can of coconut milk to the pan you were just cooking the veggies in. Add 1-2 tablespoons of lemongrass paste to the pan and mix in (to taste - add more or less if you prefer).
10. Let the coconut milk and lemongrass mixture cook and become fragrant while the salmon finishes cooking. 
11. When the rice is ready and your salmon is almost done, pour half of your coconut milk lemongrass broth into the rice to let it absorb and flavor the rice. Add the veggies to the other half of the broth left behind in the pan.


12. Now get ready to plate! If you are making rice, add a scoop to the bottom of your bowl or plate (a wide bowl/deep plate works best for this dish because of the broth). Place your salmon onto the plate/bowl (potentially on top of the rice if you're having it).
13. Spoon the broth and veggies over the top of the salmon. Feel free to add all of the broth - it makes the whole dish more flavorful! 


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This is just a recipe for one serving, but if you were to buy two portions of salmon, it would be easy to up your veggies and rice and have leftovers for lunch! The salmon, veggies, and rice soak up the broth a bit and taste delicious!

STORING - Store in an airtight container in the fridge and eat as soon as possible afterwards, ideally the next day (for lunch or dinner) since you don't want fish sitting in your fridge too long - it starts to smell just a little too fishy.

EXTRA INGREDIENTS -  You might have some extra veggies leftover from this recipe, depending on the quantities you buy in your grocery store. They're great for throwing into a stir fry with some of that extra rice - with some soy sauce and an egg, maybe! If you have extra coconut milk check out my Chickpea Chicken Curry recipe.

Sweet Chili Calamari Salad Recipe

This Sweet Chili Calamari Salad takes 5 minutes and is oven-free - just order from your grocery store seafood counter, chop up some veggies, add the sweet chili sauce, and enjoy! |

This recipe for Sweet Chili Calamari Salad is a whimsical dish full of sweet and crunchy goodness. It can serve as an entree or double as a salad to bring to a party. The crunchy, salty calamari is coated in a sweet heat from the chili sauce, complemented by the crunchy lettuce and veggies and juicy burst of mandarin oranges. This dish is based on something my mom ate once at one of our favorite restaurants and said, "I could make that" (This is literally her favorite thing to say at restaurants - and it's often true). My adapted recipe for Sweet Chili Calamari Salad is even better than the original - and cheaper, too!

Whenever I eat calamari, I think of my childhood. I was one the first time I went to a restaurant. My dad took me to dinner at an old Italian place, and the only thing I would eat was calamari - yep, that's right, fried squid. I've loved it ever since. This is probably also the root of my food obsession, considering my one year old self was more interested in the strange, tentacled dish in front of me than the all-too-familiar breads and pastas (though I love those too). 

If you're looking for something fun to mix up your boring weeknight routine, this dinner is it! Stop by the grocery store on your way home (did you even know that many seafood counters at grocery stores would fry your calamari for you!? Now you do!), spend a few minutes chopping up some veggies, and you're enjoying a delicious, restaurant-quality dish within minutes of walking in the door - without even turning on your oven.

Sweet Chili Calamari Salad Recipe

Makes 1 serving
Prep time: 5 minutes
Cook time: 0 minutes - the seafood counter does it all for you!
Total time: 5 minutes (plus time to pick up the calamari)


  • 1/2 bag of Romaine lettuce (or 1/2 head of Romaine lettuce)
  • 1 pepper (any color)
  • 1/3 long cucumber (~3 inches of cucumber)
  • 1 - 11 oz. can mandarin oranges
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 lb. calamari, fried and breaded Substitute: fried shrimp (at counter or in frozen food section) or baked/stovetop shrimp marinated in the Sweet Chili Sauce
  • Sweet Chili Sauce, to taste (I use about 4-5 oz., or 1/4 of a 15 oz. bottle, or 1/2 cup)

Dietary Substitutions
Dairy Free
Not Gluten Free
Not vegetarian friendly
Not vegan Friendly





1. The first step to this recipe is to acquire the calamari. Call the seafood counter at your local grocery store and order 1 lb. of fried calamari, clarifying you'd like it fried and breaded. In Connecticut, where I'm cooking for the summer, it's only $5.99 a pound at Price Chopper for the calamari to come fully prepared and ready for the salad! That means I pay $3 for my single serving of 1/2 a pound. We call that morning and tell them when we'll be there to pick it up.

2. Slice your pepper, slice your cucumber, and chop your salad (if needed). Combine into a salad bowl.
3. Drain the juice from the entire 11 oz. can of mandarin oranges over the sink. Dump the oranges onto a paper towel and pat them dry to soak up any extra moisture. Add the oranges to the salad bowl.
4. Drizzle one tablespoon of red wine and one tablespoon of olive oil over your salad and toss to coat.

5. Transfer the calamari into a large mixing bowl. Drizzle calamari with approximately 1/2 cup Sweet Chili Sauce, and gently toss to coat (be careful, you don't want the breading to come off the calamari!)
6. Add the calamari to your salad bowl. Mix. If you'd like, you can drizzle the salad with a little extra Sweet Chili sauce for flavor.


Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Since you get your calamari hot and freshly fried, I wouldn't recommend this for leftovers - plus it's only one serving, so you shouldn't have any anyways. 

STORING - Sweet chili sauce should be stored in the fridge once opened. It will last at least 6 months.

EXTRA INGREDIENTS - Save the sweet chili sauce to make this salad again - trust me, you'll want to. You can also use it for as a marinade for chicken, salmon, tilapia, or shrimp. It would also be yummy as the dressing in a wrap with some type of protein (chicken, shrimp), lettuce, carrots, etc. Cucumber and lettuce can go into any salad or sandwich!

This salad is inspired by a dish that used to be on the menu at Joey Garlic's.