Whole30 Coconut Lime Shrimp
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!
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 Pumpkin Risotto with Shrimp
Happy cooking!
xo,
Mary
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Whole30 Coconut Lime Shrimp
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
- ½ 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!
10 Comments on “Whole30 Coconut Lime Shrimp”
This was so good! Thank you for sharing. I’m going to try it with chicken next!
This was so good. The coconut milk bubbled and thickened on its own. I didn’t have to add arrowroot.
It was a quick meal, very tasty with cauliflower rice. I added the recipe to my Whole30 collection and will definitely be making again.
Sooo tasty and incredibly easy to make as a weeknight dinner. The leftovers reheated well, too! Thanks for another winner, Mary!
Thank you Kelsey!
This was so delicious! Husband ate three helpings! Good thing I doubled the cauliflower rice recipe!
Can we use almond milk instead of coconut milk?
I love this recipe! It came together so fast and easy. I served it with rice and roasted asparagus, it was all delicious! The sauce is incredible!
This was easy to make, and had amazing flavor! Served it w/ the coconut cilantro lime cauliflower rice which was the perfect side for this dish!
I can’t wait to eat the leftovers!
I was nearly licking my plate to finish the sauce in this dish. We served over cilantro lime cauliflower rice from a frozen bag. Delicious and easy. From a fellow Westminster friend <3
Thank you Robin!!