Coconut Lime Tequila Shrimp

A sweet and zesty meal that will transport you to the tropics.
Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Heather


  • For the Rice
  • 1 1/2 cup basmati or jasmine rice
  • 1 13.5-14 oz can light coconut milk
  • 3 tbsp lime juice
  • 1 cup chicken broth *liquids should equal 3 cups
  • 1/2 tsp lime zest
  • 2 tbsp toasted coconut flakes *optional
  • For the Main Dish
  • 1 lb large or jumbo raw deveined, cleaned shrimp *preferably wild caught
  • 2 tbsp coconut oil
  • 1 med red onion
  • 3 to 4 garlic cloves *peeled and crushed
  • 1 lb tri colored mini sweet peppers *cut into rings
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 5 tbsp good tequila
  • 1 med bunch cilantro *roughly chopped
  • 1 14 oz can extra thick coconut cream
  • toasted coconut for garnish *optional
  • chopped cilantro for garnish *optional


  1. Before starting the cooking process it is best to have all items cleaned, cut and measured.
  2. For the Rice-Measure rice and rinse thoroughly in a fine mesh colander. Drain well. Heat coconut oil in a medium size frying pan over medium high heat. Add rice and fry stirring frequently, for about 4-5 minutes or until some of the rice grains start to become lightly golden brown. Add coconut milk, broth, lime juice, lime zest and toasted coconut. Bring to a boil on med/high heat. Once boiling lower the flame to lowest setting. Cover with a tightly fitting lid and DO NOT stir. Cook until all broth is absorbed. Cooks for about 17-20 minutes depending on cookware.
  3. For the Coconut Lime Tequila Shrimp- In a large frying pan heat coconut oil over med/high heat. Once pan is hot, sauté onions until softened, about 2 mins. Add garlic and sauté for another min. Add peppers, stirring frequently continue to cook for another 4-5 mins or until softened. Add tequila, lime juice and lime zest. Cook until liquid is reduced by half. Add cilantro and continue stirring until cilantro is wilted, about 1 to 2 mins. Add shrimp, cook until just starting to turn pink. Once shrimp is slightly pink add coconut cream. Stir well and continue to cook for another 3-4 mins. Remove from heat. Will be a creamy broth when serving over rice. Garnish with toasted coconut and cilantro.

Recipe Notes

*Please use as many organic ingredients as possible.*
If replacing quinoa for the rice, prepare according to instructions but replace the liquids with half coconut milk, half chicken broth and 3 tbsp lime juice.