Creamy coconut shrimp recipe
This creamy coconut shrimp recipe is quick, flavorful, and ready in just 30 minutes. Tender shrimp are cooked in a luscious, coconut milk sauce that’s savory, slightly sweet, and naturally gluten-free. Perfect with rice, noodles, or crusty bread.
Ingredients
- 1 pound 450g shrimp – peeled, deveined (fresh or frozen shrimp works; just thaw frozen shrimp first)
- 1 tablespoon olive oil or coconut oil – for sautéing
- 4 cloves garlic minced – adds depth of flavor
- 1 small onion finely chopped – for sweetness and body
- 1 cup 240ml coconut milk – use full-fat for a creamier sauce
- ¼ cup 60ml coconut cream – optional, but makes the sauce extra rich
- 1 teaspoon fresh lime zest – brightens up the dish
- 2 tablespoons lime juice – balances the creaminess with a hint of acidity
- ½ teaspoon red pepper flakes – adjust to your spice preference
- 1 tablespoon soy sauce or tamari – adds savory depth
- Salt and black pepper – to taste
- Fresh parsley or cilantro – chopped for garnish
- Optional sides to serve with:
- Fluffy white rice or jasmine rice
- Crusty bread for dipping
- Steamed or roasted vegetables
Instructions
- Prep the Shrimp (5 minutes):
- If using frozen shrimp, thaw completely by running under cold water for a few minutes.
- Pat dry with paper towels. Season lightly with salt and pepper.
- Cook the Shrimp (5–6 minutes):
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add shrimp in a single layer, cooking 2–3 minutes per side until pink and opaque.
- Remove shrimp and set aside.
- Make the Creamy Coconut Sauce (10 minutes):
- In the same skillet, add onion and garlic; sauté until fragrant (about 2 minutes).
- Pour in coconut milk and coconut cream, stirring to combine.
- Add soy sauce, lime zest, lime juice, and red pepper flakes.
- Simmer for 5–6 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and Finish (5 minutes):
- Return shrimp to the skillet, tossing gently to coat in the sauce.
- Let simmer for 2–3 minutes to absorb flavors.
- Taste and adjust seasoning with salt and black pepper.
- Serve and Garnish:
- Plate over rice or alongside crusty bread.
- Garnish with fresh parsley or cilantro and a wedge of lime.
Notes
- Don’t overcook shrimp – they only need 2–3 minutes per side.
- Use full-fat coconut milk for the best creamy texture.
- Add veggies like bell peppers or spinach to boost nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of coconut milk if the sauce thickens.