This honey lime shrimp with coconut rice is the perfect balance of sweet, tangy, and savory flavors. Made with fresh lime juice, sweet honey, and tender large shrimp, it’s a delicious meal that comes together in about 35 minutes. Whether served over coconut rice, in shrimp tacos, or alongside green beans, this flavorful shrimp recipe belongs on your dinner table any time of year.
Why You’ll Love This Recipe
- Quick and simple: An easy dinner idea ready in about 35 minutes.
- Perfect balance of flavor: Sweet honey, fresh lime juice, and garlic create tangy shrimp with just a bit of heat.
- Family-friendly: Adjustable spice level with additional sriracha or the addition of red pepper flakes or cayenne pepper.
- Great for busy weeknights: Minimal prep and simple sauce ingredients from the grocery store.
Try some of our other shrimp recipes!
Ingredient Notes
- Shrimp: Use peeled, deveined shrimp with tails removed for convenience. Large shrimp work best, but the size of your shrimp will affect cook time (smaller shrimp cook in about 2–3 minutes per side). If using frozen raw shrimp, thaw completely and pat dry before cooking.
- Honey: The tablespoons of honey add natural sweetness that balances the lime and soy sauce.
- Fresh lime juice: Fresh is best here for bright flavor. You can also add a little lime zest for extra citrus depth.
- Soy sauce or tamari: Tamari keeps it gluten-free.
- Cornstarch or arrowroot: This thickens the sauce.
- Oil: Olive oil or avocado oil both work well for cooking over medium heat.
- Spice: Sriracha adds subtle heat. You can swap for chili powder, cayenne pepper, or red pepper flakes.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Feel free to serve with plain white rice or brown rice instead of coconut rice.
- Serve this delicious recipe over rice, use in shrimp tacos, turn into a shrimp salad, or enjoy with crusty bread.
How to Make Honey Lime Shrimp and Coconut Rice
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: For the rice:
- Rinse the jasmine rice under cold water until the water runs mostly clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and kosher salt. Stir gently. Bring to a gentle boil over medium heat.
- Once boiling, reduce to low heat, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit covered for 5–10 minutes. Fluff with a fork before serving.
- Note: you can also make this coconut rice in the rice cooker. Simply add all the ingredients and select the most applicable method (white rice, quick rice, etc.)
Step 2: For the honey lime shrimp:
- Pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper.
- Heat the olive or avocado oil in a large skillet over medium heat. Add the shrimp in a single layer (cook in batches if needed).
- Cook for 1–2 minutes per side, until pink and opaque. Avoid overcooking. Transfer the shrimp to a plate and set aside. If excess liquid has accumulated in the pan, carefully drain it.
Step 3: In a small bowl, whisk together the honey, soy sauce (or tamari), lime juice, minced garlic, and sriracha.
In a separate small bowl, whisk together the cornstarch (or arrowroot powder) and water to create a slurry.
Return the skillet to medium heat. Pour the honey lime mixture into the pan and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Step 4: Return the cooked shrimp to the skillet. Toss gently to coat the shrimp evenly in the sauce.
Cook for another 1–2 minutes, just until heated through and fully coated.
Step 5: To serve, spoon the honey lime shrimp over the coconut rice.
Honey Lime Shrimp With Coconut Rice FAQs
Store leftover honey lime shrimp in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a large skillet over medium heat just until warmed through.
You can also microwave in short intervals, but avoid overheating to keep the shrimp tender.
This recipe is best enjoyed fresh, as shrimp can overcook easily when reheated.
This recipe is dairy free. It can be gluten free with the use of tamari instead of soy sauce.
Other Tasty Shrimp Recipes
If you make this honey lime shrimp with coconut rice recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Honey Lime Shrimp With Coconut Rice
Ingredients
For the stovetop coconut rice:
- 1 ½ cups jasmine rice, rinsed
- 1, 13.5 ounce can light coconut milk
- ½ cup water
- ½ teaspoon kosher salt
For the shrimp:
- 1 ½ pounds raw shrimp (peeled, deveined, tail-off)
- 1 tablespoon olive oil or avocado oil
- Salt & black pepper, to taste
For the honey lime sauce:
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce or tamari
- 1 lime, juiced (about 2 tablespoons)
- 2 teaspoons minced garlic
- 1 teaspoon Sriracha
- 2 teaspoons cornstarch or arrowroot powder
- 1 tablespoon water
Instructions
For the rice:
- Rinse the jasmine rice under cold water until the water runs mostly clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and kosher salt. Stir gently. Bring to a gentle boil over medium heat.
- Once boiling, reduce to low heat, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit covered for 5–10 minutes. Fluff with a fork before serving.
- Note: you can also make this coconut rice in the rice cooker. Simply add all the ingredients and select the most applicable method (white rice, quick rice, etc.)
For the honey lime shrimp:
- Pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper.
- Heat the olive or avocado oil in a large skillet over medium heat. Add the shrimp in a single layer (cook in batches if needed).
- Cook for 1–2 minutes per side, until pink and opaque. Avoid overcooking. Transfer the shrimp to a plate and set aside. If excess liquid has accumulated in the pan, carefully drain it.
- In a small bowl, whisk together the honey, soy sauce (or tamari), lime juice, minced garlic, and Sriracha.
- In a separate small bowl, whisk together the cornstarch (or arrowroot powder) and water to create a slurry.
- Return the skillet to medium heat. Pour the honey lime mixture into the pan and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Return the cooked shrimp to the skillet. Toss gently to coat the shrimp evenly in the sauce.
- Cook for another 1–2 minutes, just until heated through and fully coated.
- To serve, spoon the honey lime shrimp over the coconut rice.
Notes
- Save time/prep ahead:
- Whisk the marinade ingredients together in a small bowl ahead of time and store in the fridge.
- Prep rice earlier in the day and reheat while the shrimp cook.
- If your shrimp are frozen, be sure to thaw them ahead of time
- This recipe is dairy free. It can be gluten free with the use of tamari instead of soy sauce.
- The recipe can be found on My Fitness Pal by searching "BWB Honey Lime Shrimp." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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