Creamy Coconut Shrimp

5 from 8 votes

This creamy coconut shrimp recipe features tender, juicy shrimp simmered in a rich coconut milk sauce with fresh ginger, garlic, and a splash of lime. It's a quick and easy 30-minute dinner that tastes like your favorite restaurant dish - perfect for a busy weeknight or date night at home.

Prep Time5

Cook Time25

Total Time30

Course: All Recipes, Main Course

Cuisine: American, Asian

Servings: servings

Calories: 550kcal

Author: Jeri Walker

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

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