creamy coconut shrimp

Mia

Discover the perfect balance of flavor and ease with this Creamy Coconut Shrimp Recipe. A luxurious, dairy-free dish ready in just 25 minutes!

Prep Time 10

Cook Time 15

Total Time 25

Course Main Dish

Cuisine Southeast Asian, Tropical

Servings 4 serving

Calories 350 kcal

1 pound 450g of large shrimp, cleaned and ready to cook
Choose fresh or frozen shrimp ensuring they are peeled, deveined, and tails removed (or left on for presentation, if preferred). If using frozen shrimp, defrost them completely by rinsing under cool water or leaving them in the fridge overnight.

1 can 13.5 oz of coconut milk
For the richest creamiest texture, opt for full-fat coconut milk. If you prefer a lighter version, keep in mind that the sauce may not be as thick.
2 tablespoons of olive oil
Olive oil is perfect for sautéing the shrimp and aromatics adding a subtle yet complementary flavor. For a tropical twist, swap it with coconut or avocado oil.
3 cloves of garlic finely minced
Fresh garlic provides a bold aromatic foundation that pairs perfectly with the richness of the coconut milk.
1 tablespoon of freshly grated ginger
Ginger adds a warm zesty flavor and elevates the dish’s overall profile. Use a fine grater or microplane for a smooth texture.
1 teaspoon of paprika
This ingredient contributes a mild smoky undertone and vibrant color. Adjust the amount or type sweet or smoked to your taste.
1 teaspoon of salt or to taste
Start with a small amount and adjust as needed considering the saltiness of your coconut milk.
1/2 teaspoon of freshly ground black pepper
A dash of black pepper brings a gentle heat that enhances the overall flavor.
1 teaspoon of freshly squeezed lime juice
Lime juice brightens the dish and balances the creamy richness of the sauce.

Vegetables e.g., bell peppers, zucchini:
Add color texture, and extra nutrients to your dish. Slice and cook them along with the shrimp or let them simmer in the sauce.
Red pepper flakes:
Sprinkle in some red pepper flakes for a subtle spicy kick or adjust the heat level to your liking.

Pat the shrimp completely dry before cooking to ensure they sear properly and develop a slightly crispy exterior.
Shake your coconut milk can thoroughly before opening to mix the cream and liquid evenly.
Prep all your ingredients ahead of time—this dish comes together quickly!

Begin by cleaning your shrimp. Peel and devein them to ensure they’re ready for cooking.
If you’re using frozen shrimp, defrost them fully by running them under cold water or leaving them in the refrigerator overnight.
Dry the shrimp thoroughly with a paper towel or clean kitchen cloth. Removing the moisture helps them achieve a nice golden sear.
Lightly season with salt and freshly ground black pepper to enhance their natural flavor.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
When the oil begins to shimmer, place the shrimp in a single layer, giving them space to cook evenly.
Cook for 2–3 minutes on each side, just until they turn pink and opaque. Transfer the shrimp to a plate and set them aside for now. Avoid overcooking, as they’ll continue cooking later in the sauce.

Without cleaning the skillet, pour in an additional tablespoon of olive oil and let it heat for a moment.
Add the minced garlic and freshly grated ginger, stirring continuously for 1–2 minutes until the mixture becomes fragrant. Be sure to keep the heat at medium to avoid over-browning.
Sprinkle in the paprika and stir for a few seconds to release its deep, smoky aroma.

Lower the heat to avoid scorching, then slowly pour in the coconut milk while stirring to combine it with the aromatics.
Add a teaspoon of salt and a dash of black pepper. Adjust the seasoning to your preference as the sauce comes together.
Let the sauce simmer gently for 5–7 minutes, allowing it to thicken slightly and for the flavors to meld beautifully.

Return the cooked shrimp to the skillet and stir gently to coat them evenly in the creamy sauce.
Squeeze fresh lime juice over the dish to introduce a bright, tangy note that enhances the richness of the coconut milk.
Simmer the shrimp in the sauce for an additional 2–3 minutes to ensure they’re thoroughly heated and infused with flavor.

If you’d like to include vegetables such as bell peppers, snap peas, or zucchini, add them to the skillet during Step 4. Allow them to soften in the sauce before reintroducing the shrimp.

Remove the skillet from the heat and garnish your dish with freshly chopped herbs like cilantro or parsley. This adds a pop of color and a touch of brightness.
Serve immediately over steamed jasmine rice, quinoa, or lightly sautéed vegetables for a complete and satisfying meal.

Use a nonstick or cast-iron skillet for consistent heat and effortless cooking.
Before adding the shrimp back, taste the sauce to adjust the balance of lime juice, salt, and seasoning.
For an extra kick, sprinkle in red pepper flakes or add finely chopped chili peppers to the sauce.

Nutrition Information (Per Serving)