Creamy Coconut Shrimp Recipe
Get ready to fall in love with a cozy seafood delight that brings bright flavors and creamy indulgence to your dinner table: Creamy Coconut Shrimp. This Thai-inspired main is proof that you don’t need a ton of time or a laundry list of ingredients to create something truly special. Plump, juicy shrimp soak up a rich coconut sauce with a punch of garlic, ginger, fresh lime, and just the right touch of heat, making each bite irresistible. Whether you’re new to cooking with coconut milk or a seasoned pro, this Creamy Coconut Shrimp is destined to become a weeknight favorite—and the best part is, it comes together in just 25 minutes!
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk simplicity! Each ingredient in Creamy Coconut Shrimp brings its own magic to the party, from juicy shrimp that cook ultra-fast to aromatic ginger, lime, and a splash of coconut milk for that silky sauce. Every element here is chosen to layer on flavor, make the color pop, and keep things fresh and lively.
- Coconut oil: Adds a hint of subtle tropical aroma and helps cook the shrimp gently and evenly.
- Large shrimp (peeled and deveined): Quick-cooking, succulent, and the star of the show—choose fresh or thawed for best results.
- Garlic (minced): Brings bold, savory depth right from the start; don’t be shy here.
- Grated fresh ginger: Adds warm, zesty undertones that pair beautifully with coconut.
- Salt: Essential for seasoning the shrimp and enhancing all the flavors.
- Black pepper: Gives a gentle kick and earthiness to the sauce.
- Crushed red pepper flakes (optional): For those who like a subtle smoky heat, toss some in!
- Full-fat coconut milk: The creamy heart of the dish; use high-quality for the richest texture.
- Lime juice: Brightens up the sauce and cuts through the richness with a lively pop.
- Lime zest: Boosts the citrus flavor and fragrance—it makes a difference.
- Fish sauce or soy sauce: Adds deep umami complexity and a savory backbone.
- Brown sugar: Just a touch smooths out the flavors and balances acidity.
- Chopped fresh cilantro (plus more for garnish): Fresh and herby, cilantro keeps everything vibrant and beautiful.
How to Make Creamy Coconut Shrimp
Step 1: Sauté the Shrimp, Garlic, and Ginger
Start by heating coconut oil in a large skillet over medium heat. As soon as it shimmers, add the shrimp, garlic, and ginger. Give everything a good toss and sauté for 2 to 3 minutes, just until the shrimp start turning pink. This is where the first flavors start blooming—don’t overcook the shrimp yet, since they’ll finish in the sauce!
Step 2: Season and Add Some Kick
Sprinkle in the salt and black pepper to season the base. If you’re in the mood for a little heat, now’s the time to sprinkle in those crushed red pepper flakes. You’ll immediately smell the aromas swirling around—so tempting!
Step 3: Pour in the Creamy Goodness
Next, pour in the full can of coconut milk, making sure to scrape out every last bit. Stir in the lime juice, lime zest, fish sauce (or soy sauce), and brown sugar. These ingredients transform the pan into a fragrant, creamy bath where the shrimp finish cooking and soak up all those delicious Thai-inspired flavors.
Step 4: Simmer and Thicken the Sauce
Bring the mixture up to a gentle simmer and let it bubble away for 5 to 7 minutes, stirring occasionally. The sauce will thicken slightly and become luxuriously creamy, while the shrimp turn completely opaque and flavorful. The colors and scents at this stage are just mouthwatering!
Step 5: Finish with Fresh Cilantro
Once the sauce is just right, turn off the heat and stir in the freshly chopped cilantro. This last burst of herbal freshness wakes up every flavor in the skillet. Before serving, add an extra sprinkle of cilantro on top for a pop of green—your Creamy Coconut Shrimp is ready to enjoy!
How to Serve Creamy Coconut Shrimp
Garnishes
A final sprinkle of fresh cilantro is a must for both flavor and looks, but don’t stop there! Add paper-thin slices of red chili or an extra twist of lime zest if you want to go bold. Even a dash of toasted coconut flakes can take your Creamy Coconut Shrimp to another level of elegance and crunch.
Side Dishes
The best way to savor every drop of that luscious coconut sauce is with a bowl of fluffy jasmine rice or perfectly cooked rice noodles. If you want something lighter, cauliflower rice or steamed vegetables like snap peas or bok choy are wonderful. No matter what you choose, these sides turn Creamy Coconut Shrimp into a complete, ultra-satisfying meal!
Creative Ways to Present
Feeling playful? Serve Creamy Coconut Shrimp in shallow bowls over a swirl of noodles, or spoon it into lettuce cups for a fun, hand-held appetizer. Dress up a weeknight dinner by plating the shrimp over a ring of colorful sautéed bell peppers—or even use the coconut sauce in a seafood stew for your next dinner party!
Make Ahead and Storage
Storing Leftovers
Got extra Creamy Coconut Shrimp? Let it cool to room temperature, then transfer to an airtight container in the fridge. It’ll keep well for up to 2 days, and the flavors may even head into deeper, richer territory as they mingle overnight.
Freezing
While shrimp itself freezes beautifully, creamy coconut sauces can sometimes separate after thawing. If you do need to freeze leftovers, store in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating—give it a good stir to bring the sauce back together.
Reheating
To reheat Creamy Coconut Shrimp, warm it gently in a skillet over low heat, stirring often until heated through. If the sauce is too thick, splash in a bit of coconut milk or water to loosen it up. Try to avoid microwaving, as it can make the shrimp rubbery and the sauce less silky.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before cooking. Frozen shrimp taste fantastic in Creamy Coconut Shrimp, making this dish extra convenient for busy nights.
Is there a substitute for coconut milk?
If coconut milk isn’t your thing, you can try cashew cream or even a dairy-free oat milk creamer for a different spin, but coconut milk is what truly makes Creamy Coconut Shrimp shine with its unmatched creaminess and flavor.
How spicy is this recipe?
The base recipe is mild, with just a hint of warmth from black pepper. Add as many (or as few) red pepper flakes as you like to adjust the heat—you’re in control!
Can I add vegetables to the skillet?
Definitely! Sliced bell peppers, snap peas, or even baby spinach work beautifully. Add them to the pan when you sauté the shrimp so they’re tender-crisp and still vibrant in your Creamy Coconut Shrimp.
What can I use instead of fish sauce?
Soy sauce is a great swap, especially for vegetarians or anyone avoiding fish products. It provides a similar salty depth, keeping the umami balance of Creamy Coconut Shrimp intact.
Final Thoughts
If you’re craving a dinner that’s creamy, tangy, aromatic, and totally satisfying, you simply can’t go wrong with Creamy Coconut Shrimp. Give it a try soon, and don’t be surprised if this recipe becomes a regular star in your weeknight rotation!
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Creamy Coconut Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this delectable Creamy Coconut Shrimp recipe. Succulent shrimp cooked in a luscious coconut milk sauce with hints of lime and cilantro, this dish is a perfect blend of savory and sweet, with a touch of heat from red pepper flakes.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound large shrimp (peeled and deveined)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (13.5 ounces) full-fat coconut milk
For Flavoring:
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
Instructions
- Heat coconut oil: In a large skillet over medium heat, add coconut oil.
- Sauté shrimp: Add shrimp, garlic, and ginger. Sauté until shrimp start to turn pink.
- Season: Sprinkle with salt, black pepper, and red pepper flakes.
- Add coconut milk: Pour in coconut milk, lime juice, lime zest, fish sauce, and brown sugar. Simmer for 5–7 minutes.
- Finish: Stir in cilantro. Garnish with more cilantro before serving.
Notes
- Serve over jasmine rice, rice noodles, or cauliflower rice.
- For extra flavor, add bell peppers or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 185mg
