This creamy coconut shrimp recipe is outrageously delicious and ready in just 30 minutes. Tender shrimp are smothered in a creamy coconut milk sauce with a touch of lime, creating a dish that will have everyone asking for seconds.
Serve this family-friendly dish over a bed of rice for an impressive, restaurant-quality meal that's perfect for an easy weeknight dinner.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
For another super easy 30-minute recipe, check out this one pot lentil dahl.
Jump to:
Why You'll Love It
- Quick and Easy: Ready in just 30 minutes, this recipe is my go-to for a quick weeknight dinner.
- Deliciously Creamy: The creamy coconut sauce is silky and packed with flavor.
- Family Favorite: Even picky eaters will ask for seconds!
Creamy Coconut Shrimp Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Shrimp. Fresh or thawed frozen shrimp work best. I like to use large or jumbo size.
- Coconut Milk: Full-fat, unsweetened coconut milk for a rich and creamy sauce.
- 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: Adds a mild heat; adjust to taste.
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: Devein and peel the raw shrimp. If you prefer, you can leave the tail on.
- Marinate: Toss the shrimp with olive oil, honey, garlic, ginger, salt, and pepper. Let it marinate for 5-15 minutes.
- Cook the Shrimp: Transfer the shrimp from the bowl to a large skillet over medium-high heat using a slotted spoon. Set the marinade aside; you will use it later. Cook the shrimp in a single layer until pink and slightly crispy.
- Make the Sauce: Add the reserved marinade, butter, and red pepper flakes to the skillet. Cook until the shrimp starts to get a bit crispy from the browned butter. Stir frequently.
- Add Coconut Milk: Pour in the coconut milk and fish sauce. Bring to a boil, then simmer for 8-10 minutes on medium heat.
- Thicken the Sauce: Create a corn starch slurry and stir it into the sauce. Heat for 2-3 minutes until thickened. 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 like bell peppers, snap peas, broccoli, or red onion.
- Noodles: Serve over rice noodles, ramen noodles, or zucchini noodles.
Top Tips
- Use Full-Fat Coconut Milk: For a creamy and rich sauce, full-fat is the way to go.
- Spice it Up: Add a pinch of cayenne pepper if you like it spicy.
- Add Vegetables: Toss in some bell peppers or snap peas for extra color
Creamy Chinese Coconut Shrimp Recipe FAQs
Canned coconut milk is thicker and creamier, making it ideal for sauces. Refrigerated coconut milk is lighter and best for drinks.
Yes, just thaw them first by placing them in a bowl of cold water or leaving them in the fridge overnight.
Store leftover creamy coconut shrimp in an airtight container in the refrigerator for up to two days. Reheat leftovers on the stove, microwave, or in the air fryer.
More Easy Shrimp Recipes You'll Love
Did you make this creamy coconut shrimp recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Recipe
Creamy Coconut Shrimp
Ingredients
- 1½ pounds raw jumbo or large shrimp peeled and deveined
- ¼ cup olive oil
- 2 tablespoons coconut sugar or honey
- 6 cloves garlic minced
- 1½ teaspoon fresh ginger peeled and grated
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 tablespoons butter
- ½ teaspoon red pepper flakes optional
- 1 can full-fat coconut milk unsweetened, 14 ounces or 400 mL
- ⅓ cup water
- 1 tablespoon fish sauce
- 1-2 tablespoons cornstarch
- 1-2 tablespoons cold water
- 2 tablespoons fresh lime juice
- green onions for garnish optional
- lime wedges for serving optional
Instructions
- Marinate: In a medium-sized bowl, combine the shrimp, olive oil, coconut sugar (or honey), garlic, ginger, salt, and black pepper. Toss well to coat the shrimp evenly. Let it 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 from the bowl into the pan, reserving the marinade for later. Ensure the shrimp are in a single layer for even cooking. Cook the shrimp until they turn pink and slightly crispy, about 3 minutes per side.
- Add the Marinade: Add the reserved marinade, butter, and red pepper flakes to the skillet. Stir occasionally and cook until the garlic turns golden brown and the shrimp develops a crispy exterior, about 6-7 minutes.
- Make the Sauce: Reduce the heat to medium. Add the coconut milk and fish sauce, stirring to combine. Bring the mixture to a boil, then simmer for 8-10 minutes until the sauce is hot and slightly thickened.
- Thicken the Sauce: Mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce to thicken.
- Finish with Lime: Remove the skillet from the heat and stir in the fresh lime juice.
- Serve: Serve the creamy coconut shrimp over rice, ensuring to spoon plenty of sauce over the top. Garnish with diced green onions and lime wedges, if desired.
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Recipe 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 for added greens.
- Citrus Zest: Add a teaspoon of lime zest to the marinade for more citrus flavor.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. 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.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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!