This Whole30 Coconut Lime Shrimp skillet is a delicious 15-minute meal! It is packed with protein, healthy fats, and a tangy citrus sauce. Serve it over cauliflower rice for a low carb / Whole30 option, or regular rice for just gluten free!

When I asked about what kind of meals you want to see more of on the blog, there was an overwhelming response for more SEAFOOD and more VEGGIES! I heard you loud and clear, so I will try to bring more of this type of meal inspo for you. This Whole30 Coconut Lime Shrimp skillet is incredibly easy to make and uses very minimal ingredients.

What You Need to Make This Whole30 Cilantro Lime Shrimp

I used 2 lbs of shrimp, but you can just use 1 lb if you’re only feeling 2 people. Keep the remaining ingredients the same – you will just have a little extra sauce!

  • 2 lbs shrimp – I like to get peeled & deveined frozen shrimp from Costco. I thaw it in the sink under cold running water. You can remove the tails or keep them on – up to you!
  • Minced garlic
  • Lime – you will only need one for the recipe, but grab a second one if you want to cut some up and make it look pretty as a garnish! If you don’t have a zester, you can grab one here! Adding zest helps to increase the delicious lime flavor.
  • Full-fat Coconut milk – I love Thai Kitchen organic brand!
  • Coconut aminos – this adds a bit of sweetness to balance the sour.
  • Arrowroot powder – this is a paleo/Whole30 thickener (basically a good replacement for corn starch!) You can also use tapioca starch!

I served this over my Coconut Cilantro Lime Cauliflower Rice which was delicious! I’ve also included instructions in that post for using regular rice.

How to Make This Whole30 Coconut Lime Shrimp:

Heat the olive oil over medium high heat in a non-stick skillet. Add the thawed shrimp and sprinkle them with some salt. Cook for 1-2 minutes per side, until they are pink and no longer opaque. Add in the garlic and stir for 30 seconds until fragrant. Add in the can of coconut milk, lime juice, lime zest, coconut aminos, and salt and stir.

Mix the arrowroot powder and water together in a small bowl and pour it into the pan. Stir everything together while cooking over medium heat. It will thicken quickly as it bubbles. Serve over coconut cilantro lime cauliflower rice, regular caulirice, zoodles, or jasmine rice (not Whole30). Garnish with cilantro. Enjoy!

coconut lime shrimp

Can you save and reheat this meal?

Yes! You can eat leftovers but I would suggest discarding them after 3 days.

I would not suggest freezing this meal.

If you try this Whole30 Coconut Lime Shrimp, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for some other yummy shrimp recipes? Check these out:

Whole30 Shrimp Lo Mein

Whole30 Pumpkin Risotto with Shrimp

Easy Shrimp Ceviche

Happy cooking!

xo,
Mary

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Whole30 Coconut Lime Shrimp

This Whole30 Coconut Lime Shrimp Skillet is a delicious 15-minute meal packed with protein! Serve the shrimp over cauliflower rice, zoodles, or regular rice. Gluten Free, Dairy Free, Paleo!
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Ingredients

  • 2 lbs peeled & deveined shrimp, thawed if previously frozen
  • 1 tbsp olive oil
  • 3 cloves minced garlic
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 can full fat coconut milk, I like Thai Kitchen organic brand
  • 1 tbsp coconut aminos
  • 1 tsp arrowroot powder
  • 1 tbsp water
  • 1/2 tsp sea salt, more to taste
  • fresh cilantro, for garnish

Instructions
 

  • Heat the olive oil over medium high heat in a non-stick skillet. Add the thawed shrimp and sprinkle them with some salt. Cook for 1-2 minutes per side, until they are pink and no longer opaque. Add in the garlic and stir for 30 seconds until fragrant. Add in the can of coconut milk, lime juice, lime zest, coconut aminos, and salt and stir.
  • Mix the arrowroot powder and water together in a small bowl and pour it into the pan. Stir everything together while cooking over medium heat. It will thicken quickly as it bubbles. Serve over coconut cilantro lime cauliflower rice, regular caulirice, zoodles, or jasmine rice (not Whole30). Garnish with cilantro. Enjoy!

Nutrition

Calories: 458kcal, Carbohydrates: 5g, Protein: 48g, Fat: 27g, Saturated Fat: 19g, Cholesterol: 572mg, Sodium: 2151mg, Potassium: 401mg, Sugar: 1g, Vitamin C: 12mg, Calcium: 350mg, Iron: 8mg