Go Back
Creamy Coconut Shrimp

Creamy Coconut Shrimp Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp kosher salt
  • 2 tbsp fresh lime juice, plus wedges for serving
  • Steamed rice, for serving
  • Chopped cilantro or scallions, for garnish

Method
 

  1. Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant.
  2. Add the coconut milk, fish sauce, brown sugar, red pepper flakes, and salt. Stir and bring to a gentle simmer. Cook for 5 minutes until slightly thickened.
  3. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side, until pink and opaque all over.
  4. Remove from heat, stir in the lime juice, and serve over rice with cilantro or scallions and extra lime wedges.

Notes

If you’re using frozen shrimp, thaw them first and pat dry so the sauce stays creamy and doesn’t get watery. For extra depth, add a teaspoon of lemongrass paste with the ginger.