Entree: United States – Florida (Florida Keys) – Key West Pink Shrimp

Serving Size: 4

Approximate Time

Prep 20 min

Cook 28 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) Key West pink shrimp, peeled and deveined (approx. usable weight)
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter
- 4 cloves garlic, minced
- Zest and juice of 1 lime (zest ~1 tsp / 2–3 g; juice ~2 tbsp / 30 ml)
- 1/4 tsp (1.5 g) red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste

Coconut-Lime Rice
- 1 cup (200 g) long-grain white rice, rinsed until water runs clear
- 1 cup (240 ml) light canned coconut milk
- 1 cup (240 ml) water or low-sodium chicken broth
- 1/2 tsp (3 g) salt
- 1 tsp (2–3 g) lime zest
- 1 tbsp (15 ml) fresh lime juice

Corn-Tomato Succotash
- 2 cups (300 g) fresh corn kernels (from about 3 ears) or frozen, thawed
- 1 cup (150 g) cherry tomatoes, halved
- 1 small red bell pepper, diced, approx. 6 oz (170 g)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (8 g) chopped fresh cilantro (or parsley)
- 2 green onions, thinly sliced (white and green parts)
- Salt and pepper, to taste

Garnish
- Lime wedges
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

Short Description:
Sweet Key West pink shrimp are simply sautéed with garlic, lime, and butter and served over coconut-lime rice with a quick corn-tomato succotash for a bright, complete Florida Keys–style main course.

Regional Notes:
This Keys version highlights the shrimp's natural sweetness with minimal seasoning and quick cooking rather than heavy sauces, reflecting the local practice of showcasing fresh offshore pink shrimp. The coconut-lime rice and bright corn-tomato succotash nod to Caribbean and Floridian flavors common in Southern Florida while keeping the preparation light and fast.

1. Prepare the coconut-lime rice: In a medium saucepan, combine rinsed rice, coconut milk, water (or broth), and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, stir in lime zest and 1 tbsp lime juice, and keep covered until serving.
2. Make the succotash: While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced red pepper and corn kernels and cook, stirring occasionally, until corn is lightly charred and pepper is softened, about 6–8 minutes. Stir in cherry tomatoes and cook 1–2 minutes until tomatoes begin to soften. Remove from heat, stir in chopped cilantro and sliced green onions, and season with salt and pepper to taste. Keep warm.
3. Season the shrimp: Pat shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix minced garlic, lime zest, and red pepper flakes (if using).
4. Sauté the shrimp: In the same skillet used for the succotash (wipe clean if needed), heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat until butter foams. Add the garlic-lime mixture and cook 20–30 seconds until fragrant (do not brown). Add shrimp in a single layer and cook 1.5–2 minutes per side, turning once, until pink and just opaque. Squeeze the juice of the zested lime over the shrimp during the last 30 seconds. Remove from heat.
5. Plate the entree: Divide coconut-lime rice among 4 plates (about 3/4 cup/180 g rice per plate). Spoon a generous portion of corn-tomato succotash alongside the rice. Arrange the sautéed Key West pink shrimp on top of the rice and succotash or beside them.
6. Garnish and serve: Sprinkle chopped cilantro or parsley over the shrimp, add lime wedges to the plate, and serve immediately so the shrimp remain tender and bright. Optional: for a grilled flavor, quickly char the shrimp on a hot grill 1 minute per side instead of sautéing and finish with the lime-butter garlic sauce.