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15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape)

15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape)

This is your weeknight ticket to the Oaxacan coast without leaving your kitchen. We’re pairing a high-heat, smoky guajillo pan-sear with a juicy, bright mango salsa and a genius “Brooklyn shortcut” for silky coconut rice. It hits every texture and flavor note—hot, cold, creamy, crunchy, spicy, sweet—in under 20 minutes.

María “Mari” Santiago
María “Mari” Santiago
Prep: 10 minutes
Cook: 8 minutes
4
easy
dinner
weeknight-dinnerseafood15-minutedairy-free+1

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Timeline

18 minutes
0m5m10m15m18m
Make Coconut Rice
3m
Season Shrimp
2m
Mix Mango Salsa
5m
Preheat Skillet
2m
Sear Shrimp
4m
Assemble Bowls
2m

Ingredients

  • 2 pouches (8 oz each) pre-cooked jasmine rice(Pantry Mode shortcut. You can also use 3 cups leftover cooked white rice.)
  • 1/3 cup full-fat coconut milk(From a can, give it a good stir first.)
  • 2 whole lime(1 zested and juiced for the recipe, 1 cut into wedges for serving.)
  • 1 lb large shrimp(Peeled and deveined. Pat them extremely dry.)
  • 1 tbsp guajillo chile powder(Sub ancho or mild chili powder if needed.)
  • 1 tsp garlic powder
  • 1 tsp kosher salt(Divided use.)
  • 2 tbsp olive oil(Divided use.)
  • 1 large mango(Firm but ripe, peeled and diced.)
  • 1/2 cup cucumber(Diced. English or Persian preferred.)
  • 1/4 cup red onion(Finely chopped.)
  • 1 whole serrano chile(Finely chopped. Remove seeds if you prefer less heat.)
  • 1/4 cup fresh cilantro(Chopped.)
  • extra lime wedges(for serving)

Instructions

  1. 1

    Listen, we're doing Pantry Mode for the rice because it's a weeknight and we want to eat before someone asks for a snack. Heat 2 pouches (8 oz each) pre-cooked jasmine rice in the microwave according to package directions. Dump it into a bowl and fold in 1/3 cup full-fat coconut milk, the zest of 1 lime, and 1/4 tsp kosher salt. Cover it with a plate to keep warm. You just made luxury rice in three minutes.

    3 min

    Tip: If the coconut milk is solid at the top of the can, just whisk it vigorously with a fork until smooth before measuring.

  2. 2

    In a medium bowl, toss 1 lb large shrimp with 1 tbsp guajillo chile powder, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1 tbsp olive oil. Toss well to ensure every single shrimp is coated in that earthy, smoky rub. Set aside.

    2 min

    Tip: Shrimp holds water. Pat them aggressively dry with paper towels before seasoning so they sear instead of steam in the pan.

  3. 3

    While the shrimp marinates for a second, let's build our bright, crunchy contrast. In a mixing bowl, combine 1 large mango, 1/2 cup cucumber, 1/4 cup red onion, 1 serrano chile, the juice of 1 lime, and 1/4 cup fresh cilantro. Toss it up. Taste it—then decide. Does it need a tiny pinch of salt? Add the remaining 1/4 tsp kosher salt if it needs it to pop. The acid and sweetness here are going to cut right through the richness of the coconut rice.

    5 min

    Tip: If your red onion is overly sharp, soak the diced onion in cold water for 5 minutes before adding to the salsa.

  4. 4

    Get a large skillet (cast iron if you have it) over medium-high heat. Add the remaining 1 tbsp olive oil and let it get shimmering, smoking hot. We are not suffering for dinner, and we want a real sear.

    2 min

    Tip: Let the pan get truly hot before adding the oil so it doesn't degrade.

  5. 5

    Drop the seasoned shrimp into the pan in a single layer. Do not touch them for 2 minutes! Let them get a beautiful, blistered crust. Flip and cook for 1 to 2 more minutes until just opaque. Turn off the heat immediately—rubbery shrimp is a tragedy.

    4 min

    Tip: If your skillet is small, do this in two batches. Overcrowding the pan creates a steam bath, killing our crust.

  6. 6

    Assemble time. Spoon that warm, silky coconut rice into shallow bowls. Top with a pile of the hot, savory guajillo shrimp, and spoon a generous amount of the cool mango-cucumber salsa right over the top. Finish with extra lime wedges if you've got them. Ándale, coastal dinner is done.

    2 min

    Tip: Don't leave the shrimp in the hot pan while plating; they will keep cooking. Transfer them straight to the bowls.

Chef's Notes

Chef Mari's Note: If you've got a Mexican Market Nearby, grab whole dried guajillos, toast them on a comal, hydrate them, and blend them into a paste. But for a Tuesday night? A good quality guajillo or ancho chili powder does the heavy lifting beautifully. Whatever you do, don't skip the coconut milk trick in the rice—it's the creamy anchor that makes the spicy shrimp and bright mango sing.

Frequently Asked Questions

How long does 15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape) take to make?

15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape) takes about 18 minutes total. That includes 10 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for 15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape)?

The main ingredients are: pre-cooked jasmine rice, full-fat coconut milk, lime, large shrimp, guajillo chile powder, garlic powder, kosher salt, olive oil, mango, cucumber, red onion, serrano chile, fresh cilantro, lime wedges.

What type of meal is 15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape)?

15-Minute Guajillo-Seared Shrimp with Coconut Rice & Mango Salsa (The Coastal Tuesday Escape) is categorized as: dinner.