Easy Creamy Coconut Shrimp Recipe

Name: Easy Creamy Coconut Shrimp Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ¼ cup olive oil; 1½ pounds raw jumbo shrimp (peeled and deveined); ½ tsp salt (or to taste); ¼ tsp black pepper (or to taste); 2 tablespoons coconut sugar or honey; 6 cloves garlic (peeled and minced); 1½ tsp fresh ginger (peeled and grated); 3 tablespoons butter; ½ tsp red pepper flakes (optional); 1 can full-fat coconut milk (unsweetened, 14 ounces or 400 mL); ⅓ cup water; 1 tbsp fish sauce; 1-2 tbsp cornstarch; 1-2 tbsp cold water; 1 lime (juiced); green onions for garnish (optional)

Jump to Recipe

Make your next meal unforgettable with this Creamy Coconut Shrimp Recipe! Succulent shrimp are smothered in a rich and creamy sauce made with coconut milk and a hint of lime. Serve it over steamed rice or cauliflower rice for an impressive, restaurant-quality meal your whole family will love! Because it is ready in 30 minutes, you can make it on a busy weeknight!

Creamy coconut shrimp on a bed of rice with lime wedges and chopsticks.

This easy shrimp recipe is truly the ultimate seafood experience, and it is so quick and easy to make!

Shrimp are cooked until golden and crispy, then smothered in an insanely creamy coconut sauce.

You can pair it with your favorite seasonal vegetables or have it on top of some rice for a truly delicious meal. Make sure to try my Easy Instant Pot Rice!

After one bite, you will be hooked! Trust me, it's off-the-charts delicious! And it is ready in 30 minutes, which makes it an easy weeknight dinner! My family asks me to make this recipe every week!

For more easy restaurant-style seafood dishes, be sure to try my Soy Maple Glazed Salmon and my Crispy Air Fryer Shrimp Tempura! You won't be disappointed!

Jump to:

Why You Will Love This Recipe
Ingredient Notes
How To Make Creamy Coconut Shrimp
Expert Tips
Recipe FAQs
More Easy Shrimp Recipes You'll Love
📋 Recipe
💬 Comments

Why You Will Love This Recipe

You will love the tender shrimp with a golden brown crispy exterior smothered in a flavorful creamy coconut milk sauce.
This is an extremely easy recipe to make. You just need a few simple ingredients, some spices, and about thirty minutes in the kitchen. It makes a quick weeknight dinner!
You will love the silky smooth sauce, and it looks impressive when served as a main dish for guests.
The flavor is off the charts! You have to try it to see for yourself! Even picky eaters will love it!

Ingredient Notes

You can easily find the simple ingredients to make this delicious recipe at your local grocery store.

The ingredients for creamy coconut shrimp measured out and placed on a wooden table.

Shrimp. I used raw shrimp, but pre-cooked shrimp would work well too. I removed the shell and tail, but you could leave the tail on if you prefer. I like to use large shrimp or jumbo shrimp, but you could use smaller shrimp if that's what you have. Just make sure if it is frozen that you defrost it first. To save time, you can also buy raw shrimp that is already deveined with the shell removed. You can use shrimp with the tail on or the tail off, whatever your preference is. And if you have fresh shrimp, that will give you the best flavor.
Coconut milk. This recipe uses unsweetened canned coconut milk. Shake it up well before opening. I recommend using full fat coconut milk for a creamy sauce.
Fresh lime juice. I used the juice from one fresh lime; it adds so much flavor. You can also add a bit of fresh lime zest if you like. If you don't have fresh, you can substitute bottled lime juice.
Ginger. I used fresh grated ginger - it adds great flavor.
Garlic. I used fresh garlic for the best flavor - you could also use garlic flakes or garlic powder.
Olive oil. You can also use coconut oil to add another layer of coconut flavor.

See the printable recipe card for exact measurements and a full list of ingredients.

How To Make Creamy Coconut Shrimp

First, prepare the shrimp. Devein shrimp and remove shell. You can remove the tail or leave it on.

Next, add shrimp, olive oil, honey (or coconut sugar), garlic, and ginger to a medium-size bowl. Toss well to combine. Now, you can cook it right away, or let the shrimp marinade anywhere from 5-15 minutes in the fridge. I usually just wait 5 minutes then cook it because by now everyone is usually starving. 😉

Shrimp in a glass bowl with the marinade ingredients.

Heat a large skillet over medium-high heat, and use a slotted spoon to transfer the shrimp from the bowl into the pan. Set the marinade aside, you are going to use it later. Make sure your skillet is large enough to hold the shrimp in a single layer for even cooking.

The shrimp in an even layer in a large skillet.

Sprinkle half of the salt and black pepper evenly over the shrimp. Cook the shrimp until it turns pink, about 3 minutes. Then, flip it over and sprinkle shrimp with salt and pepper. Cook for another 3-4 minutes.

The shrimp after it has been cooked halfway and is flipped over in the skillet.

Add the reserved marinade, butter, and red pepper flakes. Stir occasionally, and cook the shrimp until the garlic starts to turn golden brown. Make sure to stir frequently. You want the shrimp to get a bit of a crispy exterior from the browned butter. This will take about 6-7 minutes.

The shrimp in the skillet with the butter and red pepper flakes added.

Turn the heat down to medium heat. Add coconut milk, water, and fish sauce. Stir to combine. Bring the mixture to a boil, and simmer for 8-10 minutes, until hot. Make a slurry of 1-2 tablespoons of cornstarch mixed with 1-2 tablespoons of cold water. Add it to the mixture and stir until thickened.

The coconut milk, water, and lime juice added to the large skillet with the shrimp.

Remove from the heat and stir in the lime juice.

The creamy shrimp in the large skillet with a serving spoon mixing everything together.

Serve over rice, and don't skimp on the sauce - it is SO good!

Sprinkle diced green onions on top, if desired, and serve with a lime wedge.

Enjoy!

The coconut shrimp served on a bed of white rice with lime wedges, green onion for garnish, and chopsticks.

Expert Tips

Make sure the shrimp are thawed and peeled before cooking.
Use a skillet big enough to hold all of the shrimp.
Cook the shrimp until it has a nice golden and crispy exterior.
Use full-fat coconut milk to make a super creamy sauce - make sure it is unsweetened coconut milk.
Add a dash of cayenne pepper for a bit more heat if desired.
Add a sliced bell pepper for more color and nutrition.
Serve this creamy coconut shrimp with freshly cooked jasmine rice for a delicious meal your whole family will love!

Recipe FAQs

What is the difference between canned coconut milk and refrigerated coconut milk?

The difference between coconut milk that comes in a can and refrigerated coconut milk is that canned coconut milk is usually more concentrated and contains more coconut cream, making it thicker than the variety found in the fridge. Canned coconut milk is great to use for curries or sauces that need to be thicker, while carton coconut milk from the fridge is best used for drinks or recipes with a lighter texture.

Can you use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to defrost it first. To defrost the shrimp, place the frozen shrimp in a bowl of cold water and allow it to sit for 10 minutes, changing the water every few minutes until they are completely thawed. You can also place the shrimp on a plate in the refrigerator overnight or until it is completely defrosted.

What is coconut shrimp sauce made of?

This coconut shrimp sauce recipe contains coconut milk, garlic, ginger, fish sauce, red pepper flakes, and lime juice.

What would go good with coconut shrimp?

Serve it over a bed of rice such as jasmine or basmati rice, coconut rice, brown rice, rice noodles, or zucchini noodles for a complete meal.

How do I store leftover creamy coconut shrimp?

Leftover creamy coconut shrimp can easily be stored in the refrigerator in an airtight container for up to two days. When ready to reheat, heat it on the stovetop, oven, or microwave.