Creamy Coconut Shrimp Recipe
This creamy coconut shrimp recipe features succulent shrimp cooked in a rich, velvety coconut sauce with hints of garlic, ginger, and lime. The dish is balanced with a touch of heat from chili flakes and a refreshing garnish of fresh cilantro. Quick and easy, this tropical-inspired dish is perfect for a weeknight dinner or special occas
Equipment
- Non-stick skillet or frying pan
- Knife and chopping board
- Measuring spoons
- Bowl for garnishing
Ingredients
- 1 lb 450g shrimp, peeled and deveined
- 1 can 14 oz full-fat coconut milk
- 1 tbsp coconut oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 lime juiced
- 1 tbsp fish sauce
- 1 tsp chili flakes optional
- Fresh cilantro chopped, for garnish
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Rinse and pat dry the shrimp, removing any excess moisture. Set aside.
- Sauté garlic and ginger: Heat coconut oil in a non-stick skillet over medium heat. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
- Cook the shrimp: Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove shrimp from the pan and set aside.
- Make the coconut sauce: In the same skillet, add the coconut milk, lime juice, fish sauce, and chili flakes (if using). Stir to combine and bring to a simmer. Let the sauce cook for 3-5 minutes until it thickens slightly.
- Combine shrimp with sauce: Add the cooked shrimp back into the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Customization: Add vegetables like bell peppers, spinach, or snow peas for extra flavor and nutrition.
Spice level: Adjust the amount of chili flakes to your liking for more or less heat.