This easy creamy coconut shrimp recipe is outrageously delicious and ready in just 30 minutes - perfect for a busy weeknight dinner. Tender shrimp are smothered in a silky coconut milk sauce with fresh ginger, garlic, and lime juice for a restaurant-quality dinner that will have everyone asking for seconds.
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This is one of those seafood recipes that tastes like it came straight from a fancy buffet restaurant. The creamy shrimp is delicious served with a side of sticky rice, quinoa, or even crusty sourdough bread for soaking up every drop.
For another quick and easy dinner idea, try this one pot lentil dahl.
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Why You'll Love This Recipe
- Quick and Easy: This shrimp cooks in under 30 minutes. Perfect for busy weeknights.
- Creamy Texture: Thanks to coconut milk, the sauce is rich, smooth, and full of flavor.
- Family Favorite: Even picky eaters will ask for seconds!
Ingredients You'll Need
- Shrimp. Use fresh or thawed frozen deveined shrimp. I like to use large or jumbo size.
- Coconut Milk: Full-fat, unsweetened coconut milk for a rich and creamy sauce - the one in the can. You can also use coconut cream.
- Lime Juice. Freshly squeezed for the best flavor.
- Ginger and Garlic. Use freshly grated ginger and fresh garlic.
- Olive oil. Or substitute with coconut oil.
- Coconut Sugar. Adds a touch of sweetness.
- Fish Sauce: Enhances the umami flavor.
- Red Pepper Flakes: Optional, but adds a mild heat.
A complete list of ingredients and amounts can be found in the printable recipe card below.
Watch this Quick Video on How I Make It
How to Make Creamy Coconut Shrimp
For more detailed instructions with measurements, jump to the recipe card.
- Prepare the Shrimp: Peel and devein the shrimp if needed. If you prefer, you can leave the tail on. Pat dry with a paper towel.
- Marinate: In a small bowl, combine olive oil, coconut sugar, garlic, ginger, salt, and black pepper. Add the shrimp, toss, and let it marinate for 5-15 minutes.
- Cook the Shrimp: Heat a large pan over medium-high heat. Using tongs or a slotted spoon, transfer the shrimp (reserving the marinade). Cook the shrimp until pink on both sides, about 1-2 minutes per side.
- Make the Sauce: Lower to medium-low heat. Add the reserved marinade to the pan with the butter and red pepper flakes. Stir, scraping up any bits from the bottom. The shrimp will start to get a bit crispy and turn golden brown.
- Add Coconut Milk: Pour in the coconut milk (or coconut cream_ and fish sauce. Bring to a boil, then simmer gently for 8-10 minutes, stirring occasionally.
- Thicken the Sauce: Whisk together a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) and stir it into the pan. Simmer for another 2-3 minutes until creamy and smooth. Remove from the heat and stir in the fresh lime juice. Serve over rice and garnish with diced green onions and a lime wedge. Enjoy!
Serving Suggestions
- Steamed Rice: A great side dish is Instant Pot Jasmine rice, Basmati rice, or brown rice to soak up the sweet coconut sauce.
- Cauliflower Rice: A great low-carb option.
- Seasonal Vegetables: Add steamed or roasted vegetables such as bell peppers, sautéed asparagus, snap peas, broccoli, or red onion.
- Noodles: Serve over rice noodles, ramen noodles, or zucchini noodles.
Variations
Add more heat: A pinch of cayenne or chili oil turns this into spicy coconut shrimp.
Extra creamy: Swap coconut milk for coconut cream for a thicker sauce.
Veggie upgrade: Add mushrooms, red onion, peas, or spinach.
Dietary preference: Use tamari or coconut aminos instead of fish sauce for a pescatarian-friendly option.
Make it a buffet dish: Double the recipe and serve it in a warming tray - it's a hit at potlucks.
Jeri's Top Tips
- Use full-fat coconut milk: This creates the signature creamy texture.
- Don't overcook shrimp: They cook quickly - about 1-2 minutes per side.
- Adjust the thickness: Simmer longer for a thicker sauce.
Storage and Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat slowly on the stovetop over medium-low heat, stirring gently. If microwaving, don't heat for too long or the shrimp may overcook.
Recipe FAQs
Canned coconut milk (or coconut cream) is thicker and best for sauces. Refrigerated coconut milk is lighter and better for drinks.
Yes. Thaw them in cold water for 15 minutes or overnight in the refrigerator before cooking.
There are approximately 550 calories per serving. You can check the nutritional information in the recipe card below.
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Printable Recipe
Creamy Coconut Shrimp
Ingredients
- 1½ pounds raw jumbo or large shrimp, peeled and deveined
- ¼ cup olive oil (or avocado oil)
- 2 tablespoons coconut sugar (or honey)
- 6 cloves garlic, minced
- 1½ teaspoons fresh ginger, peeled and grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons butter
- ½ teaspoon red pepper flakes (optional)
- 1 can full-fat coconut milk, unsweetened (14 ounces/400 mL)
- ⅓ cup water
- 1 tablespoon fish sauce
- 1-2 tablespoons cornstarch
- 1-2 tablespoons cold water (for slurry)
- 2 tablespoons fresh lime juice
- green onions, for garnish (optional)
- lime wedges, for serving (optional)
Instructions
- Marinate the shrimp. In a medium bowl, combine shrimp with olive oil, coconut sugar (or honey), garlic, ginger, salt, and black pepper. Toss well to coat. Marinate for 5-15 minutes in the refrigerator.
- Cook the shrimp. Heat a large skillet over medium-high heat. Using a slotted spoon, transfer the shrimp to the pan, reserving the marinade. Cook in a single layer until pink and lightly golden, about 2-3 minutes per side. Remove and set aside.
- Build flavor. Add the reserved marinade, butter, and red pepper flakes to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the shrimp turns golden brown and gets crispy.
- Make the sauce. Reduce heat to medium. Pour in the coconut milk, water, and fish sauce. Stir well, bring to a gentle boil, then simmer for 8-10 minutes to develop a smooth, creamy texture.
- Thicken. In a small bowl, mix cornstarch with cold water to make a slurry. Stir it into the sauce and simmer 2-3 minutes until thickened.
- Serve. Remove from heat and stir in fresh lime juice. Spoon the creamy coconut shrimp over sticky rice, quinoa, or noodles. Garnish with green onions and lime wedges and enjoy!
Video
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Notes
- Spice it Up: Add a finely chopped Thai chili or a dash of Sriracha to the marinade.
- Veggie Boost: Stir in a handful of baby spinach during the last few minutes of cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in January 2023. It has been recently updated with more information and helpful tips, including a video, but the recipe remains the same.
Helen at the Lazy Gastronome says
Delicious shrimp dish. So easy.
Claudia says
Your Easy Creamy Coconut Shrimp recipe sounds perfect for a quick and flavorful meal! Can't wait to whip up a batch for dinner this week. Thanks for sharing such a delicious idea!