Creamy Coconut Shrimp Recipe
This creamy coconut shrimp recipe combines tender shrimp with a rich, coconut cream sauce infused with garlic, ginger, and lime for a tropical, flavorful dish. Perfect for weeknight dinners or special occasions, this easy-to-make recipe offers a delightful balance of savory, sweet, and slightly tangy flavors. It’s an ideal dish for those looking to enjoy seafood in a rich and comforting way.
Equipment
- Large skillet or frying pan
- Medium saucepan
- Measuring spoons
- Cutting board
- Chef's knife
- Ladle or serving spoon
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil or butter
- 1 can 13.5 oz coconut milk (full-fat or light)
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon soy sauce or tamari optional
- 1 teaspoon ground coriander optional for extra flavor
- Salt and pepper to taste
- 1 tablespoon fresh cilantro chopped, for garnish
- 1 teaspoon chili flakes or fresh chili optional, for a spicy kick
- Lime wedges for serving
- Rice or vegetables for serving
Instructions
- Prepare the Shrimp: If using frozen shrimp, thaw and pat dry with paper towels. Sprinkle the shrimp with a bit of salt and pepper.
- Cook the Shrimp: In a large skillet over medium heat, warm one tablespoon of olive oil or butter. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque. Transfer from the skillet and reserve.
- Make the Coconut Sauce: In the same skillet, add the remaining tablespoon of olive oil or butter. Stir in the minced garlic and grated ginger, then cook for 1-2 minutes until fragrant.
- Simmer the Sauce: Add the coconut milk, soy sauce, lime juice and ground coriander (if using). Stir to combine. Simmer the sauce on low-medium for 5-7 minutes until everything comes together.
- Toss the shrimp with the sauce: Return the shrimp to the skillet and stir to coat it. Add the shrimp and simmer for another 2-3 minutes, until the shrimp are warmed through and coated with the creamy coconut sauce.
- Garnish and Serve: Take it off the stove and sprinkle fresh cilantro and chilli flakes on top, if you like. Serve hot, accompanied by steamed rice or vegetables of your choice. Serve them with lime wedges on the side for an added burst of brightness.
Notes
Light Coconut Milk: To reduce the calorie content, you can use light coconut milk instead of full-fat coconut milk. The flavor will still be rich but with fewer calories.
For Extra Flavor: Try adding a pinch of curry powder or turmeric for a deeper, spiced flavor.
Spicy Version: If you like your dishes with a bit of heat, add finely chopped fresh chili or increase the amount of chili flakes in the sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.
Gluten-Free Option: Make sure the soy sauce is gluten-free (use tamari instead).
For Extra Flavor: Try adding a pinch of curry powder or turmeric for a deeper, spiced flavor.
Spicy Version: If you like your dishes with a bit of heat, add finely chopped fresh chili or increase the amount of chili flakes in the sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.
Gluten-Free Option: Make sure the soy sauce is gluten-free (use tamari instead).