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Quick and Easy Creamy Coconut Shrimp

This quick and easy creamy coconut shrimp recipe is a rich and flavorful dish that combines tender shrimp with a creamy coconut sauce infused with garlic, ginger, and a touch of lime.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 320 kcal

Equipment

  • Large skillet or frying pan
  • Cutting board and knife
  • Mixing bowl
  • Wooden spoon or spatula
  • Citrus zester or grater
  • Measuring cups and spoons

Ingredients
  

For the Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil or coconut oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Sauce

  • 1 tbsp olive oil or coconut oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup coconut milk
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp fish sauce (optional, for extra umami)
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 tsp sugar (optional, for balance)

Garnish

  • 2 tbsp fresh cilantro, chopped
  • Lime wedges for serving

Instructions
 

  • Prep the Shrimp:
    Pat the shrimp dry with a paper towel. Season with salt and pepper.
  • Cook the Shrimp:
    Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
    Fresh coconut shrimp, glistening in butter
  • Make the Sauce:
    In the same skillet, heat another 1 tbsp of oil. Sauté garlic and ginger for about 30 seconds until fragrant. Add the coconut milk, soy sauce, fish sauce, red pepper flakes, lime zest, lime juice, and sugar. Stir to combine.
    The pan is filled with a smooth, creamy liquid
  • Combine Shrimp and Sauce:
    Return the cooked shrimp to the skillet. Toss to coat in the sauce and cook for an additional 1–2 minutes to heat through.
    Coconut shrimp bathed in a creamy sauce, ready for a delicious meal
  • Serve:
    Transfer to a serving dish, garnish with fresh cilantro, and serve with lime wedges. Pair with steamed rice, noodles, or bread for a complete meal.
    Crispy coconut shrimp, coated in a creamy sauce

Video

Notes

Cooking Tips

  • Coconut Milk: Use full-fat coconut milk for a richer sauce, or opt for light coconut milk for a lower-calorie version.
  • Shrimp Alternatives: If you don’t have shrimp, you can substitute chicken or tofu.
  • Spice Level: Adjust the red pepper flakes to suit your spice tolerance.
  • Thicker Sauce: Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if you prefer a thicker sauce.
Keyword Asian Flavors, Coconut Shrimp, Quick Meals, Seafood