Chili Lime Butter Shrimp with Coconut Rice
Can we talk about what happens when lime, chilli, and butter hit a hot pan full of shrimp?
The sauce turns glossy and punchy, the shrimp stay juicy, and that coconut rice underneath ends up catching every last bit of it.
Why does this combination work so ridiculously well?
The shrimp only need a few minutes, which is exactly enough time for the butter, chilli, garlic, and lime to turn into a sauce that tastes bright first and spicy a second later.
Then there’s the coconut rice.
Soft, slightly sweet, and mellow enough to calm everything down without making the plate boring.
I like the contrast more than anything else here: hot, buttery shrimp on one side, fluffy coconut rice on the other, with fresh lime squeezed over the whole lot right before eating.
A few slices of chilli and some coriander on top are plenty.
It’s quick, messy in the best way, and the rice somehow ends up stealing half the sauce before you even notice.
Why You’ll Want This ASAP
The shrimp cook in minutes.
The sauce is rich, garlicky, buttery, and sharp with lime, with enough chili to wake everything up.
The coconut rice gives you that mellow, slightly creamy contrast that makes the spicy shrimp even better.
And once the sauce runs into the rice, dinner is basically sorted.
What You’ll Need
For the coconut rice
- 1 cup jasmine rice
- 1 cup canned full-fat coconut milk
- 3/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar, optional
For the shrimp
- 1 1/2 pounds large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the chili lime butter sauce
- 4 tablespoons butter
- 4 garlic cloves, finely minced
- 1 small shallot, finely chopped
- 1 teaspoon chili flakes, or more to taste
- 1/2 teaspoon smoked paprika
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 tablespoons water or light stock, if needed to loosen the sauce
To finish
- 1 red chili, thinly sliced
- 2 tablespoons chopped fresh cilantro
- lime wedges
A Few Notes Before You Start
Use large shrimp if you can. They stay juicy and give you that proper plump look on the plate.
Leave the tails on if you like how it looks, or take them off if you want easier eating.
For the rice, jasmine works best here. It stays light and fluffy, which is exactly what you want next to a buttery sauce.
How to Make It
1. Get the rice going
Rinse the jasmine rice in cold water until the water runs mostly clear.
Add the rice, coconut milk, water, salt, and sugar to a medium saucepan.
Bring it to a gentle simmer over medium heat.
Once it starts bubbling, lower the heat, cover, and cook for 15 minutes.
Take it off the heat and let it sit, still covered, for another 10 minutes.
Fluff it with a fork just before serving.
2. Season the shrimp
Pat the shrimp dry with paper towels.
Put them in a bowl and toss with the olive oil, paprika, chili flakes, garlic powder, salt, and black pepper.
Set them aside while you make the start of the sauce.
3. Build the base of the sauce
In a large skillet, melt the butter over medium heat.
Add the shallot and cook for 2 minutes until softened.
Stir in the garlic, chili flakes, and smoked paprika, and cook for about 30 seconds. You want it fragrant, not browned.
Add the lime zest, lime juice, and honey. Stir well.
If it looks very thick already, add a splash of water.
4. Cook the shrimp
Add the shrimp to the pan in a single layer.
Cook for 1 to 2 minutes on the first side, then flip and cook for another 1 to 2 minutes, just until pink and cooked through.
Do not leave them too long or they’ll tighten up and go rubbery.
Turn them through the sauce so everything gets coated well.
Taste the sauce and add a little more lime juice, salt, or chili flakes if you want it sharper or hotter.
5. Finish and serve
Spoon the coconut rice into bowls or onto plates.
Pile the shrimp alongside and spoon any extra chili lime butter sauce over the top.
Scatter over the sliced red chili and chopped cilantro.
Serve with lime wedges on the side.
The Little Things That Make It Better
Patting the shrimp dry matters more than people think. If they go into the pan wet, they steam instead of picking up colour.
Don’t rush the rice resting time either. That ten-minute rest gives you fluffier rice instead of a sticky clump.
And for the sauce, fresh lime is not optional here if you want the flavour to taste bright and clean.
If You Want to Tweak It
If you like it hotter, add extra chili flakes or a finely chopped fresh chili straight into the butter.
If you want a slightly sweeter finish, add another small drizzle of honey.
If you want more sauce for the rice, add 2 or 3 tablespoons of water or stock to the pan right at the end and let it bubble for a few seconds.
You can also throw in a handful of baby spinach right at the end if you want some greens without making another side.
What to Serve With It
It honestly doesn’t need much beyond the rice, but a few extras work well.
A quick cucumber salad is great if you want something cool.
Steamed broccoli works too.
And if you’re feeding people who like a lot on their plate, some charred corn or a simple avocado salad would fit right in.
Leftovers
This is best the day it’s made, but leftovers are still worth keeping.
Store the shrimp and rice separately in airtight containers in the fridge for up to 2 days.
Reheat gently in a skillet or in the microwave in short bursts.
If the shrimp look dry, add a tiny splash of water and a small knob of butter while reheating.
Quick Questions
Can I use frozen shrimp?
Yes, just thaw them fully first and pat them very dry before seasoning.
Can I make the rice ahead?
Yes. Cook it, cool it, and reheat it with a splash of water. Fluff it again before serving.
Can I use chicken instead?
You can, but shrimp suit this sauce especially well because they cook so quickly and soak up the lime and chili without feeling heavy.
