Garlic Shrimp Coconut Milk (Printable Version)
Juicy shrimp sautéed with garlic, simmered in creamy coconut milk, finished with fresh herbs and spices.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh cilantro, chopped
06 - 2 green onions, sliced
→ Sauce & Seasoning
07 - 1 (13.5 oz) can coconut milk, full-fat recommended
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon soy sauce or fish sauce
10 - 1/2 teaspoon chili flakes
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil
# Directions:
01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add remaining oil. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in coconut milk, soy sauce or fish sauce, lime juice, and chili flakes. Stir to combine and bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer for 2-3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat. Garnish with cilantro and green onions before serving.
# Expert Tips:
01 -
- The creamy coconut sauce clings to every bite of shrimp making each mouthfeel luxurious without any dairy
- Whole dish comes together in under 30 minutes but tastes like something youd order at your favorite spot
02 -
- Overcooked shrimp becomes rubbery fast so pull them from the pan as soon as they turn pink, they will finish cooking when you add them back to the sauce
- Let the coconut milk sauce reduce slightly before returning the shrimp so it clings to everything instead of being thin and watery
03 -
- Full fat coconut milk is non negotiable here, the light version never thickens properly and you end up with soupy sauce
- Fish sauce adds depth that soy sauce cannot match, but if you are not used to it start with half the amount