CaribbeanLunch

Recipe Story

origins & traditions

This delightful Caribbean-inspired dish features plump shrimp marinated in a aromatic blend of coconut milk, fresh lime juice, and warming spices. The shrimp are quickly seared until golden and tender, then crowned with a refreshing mango salsa bursting with sweet mango, red bell pepper, cilantro, and a hint of jalapeño heat. The combination of creamy coconut, bright citrus, and tropical fruit creates a harmonious balance of flavors that exemplifies Caribbean coastal cuisine. Perfect for a light lunch that transports you to sun-drenched beaches, this dish pairs beautifully with steamed white rice or quinoa. The recipe showcases the Caribbean love for bold, fresh flavors while remaining surprisingly simple to prepare, making it ideal for both weekday meals and casual entertaining.

Instructions

step by step

0/10 done

In a medium bowl, combine coconut milk, lime juice, minced garlic, cumin, paprika, and salt to create the marinade.
Add shrimp to the marinade, toss to coat evenly, and let sit for 15 minutes at room temperature.
While shrimp marinates, prepare the mango salsa: dice mango, bell pepper, and red onion into small cubes. Mince jalapeño finely.
In a bowl, combine diced mango, bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt. Mix well and refrigerate.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Remove shrimp from marinade, shaking off excess liquid. Reserve marinade.
Add shrimp to hot skillet in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until pink and opaque.
Pour reserved marinade into the skillet and let it bubble and reduce for 1-2 minutes, coating the shrimp.
Transfer cooked shrimp to serving plates.
Top generously with chilled mango salsa and garnish with additional cilantro and lime wedges. Serve immediately.

Coconut Lime Shrimp with Mango Salsa

4.4 (111)

Succulent shrimp marinated in coconut and lime, pan-seared to perfection and topped with a vibrant fresh mango salsa. A tropical lunch that brings island flavors to your table in under 30 minutes.

medium

32 min

4 servings

Ingredients

0 of 12 checked

Main Ingredients

680 grams shrimp, peeled and deveined

Marinade

1/2 cups coconut, unsweetened coconut milk
2 pieces lime, juiced
3 cloves garlic, minced
1 teaspoons cumin, ground
1 teaspoons paprika

Salsa

2 pieces mango, diced
1 pieces bell-peppers, diced small, red
1/4 pieces onions, finely diced, red
3 tablespoons cilantro, chopped

Cooking

2 tablespoons olive-oil

Seasoning

1 teaspoons salt, to taste

Chef Tips

expert advice

•For extra depth of flavor, add a teaspoon of fresh grated ginger to the marinade.

•If you prefer less heat, remove the seeds from the jalapeño or omit it entirely.

•The mango salsa can be made up to 4 hours ahead and stored covered in the refrigerator.

•For a complete meal, serve over coconut rice or with warm tortillas.

•Frozen shrimp work perfectly for this recipe - just ensure they are fully thawed and patted dry before marinating.

•If fresh mangos are unavailable, peaches or pineapple make excellent substitutions.

Caribbean

⭐ Highly Rated

15 minmedium