Garlic Shrimp Coconut Milk

The first time I made coconut shrimp was on a rainy Tuesday when I needed something that felt like vacation but cooked in under 30 minutes. That creamy sauce hit the spoon and I knew this was going into permanent rotation. Now it is my go to when friends say they are coming over and I want to look like I tried harder than I actually did.

Last summer my neighbor caught me cooking this through the open window and showed up with rice twenty minutes later. We ate standing up in the kitchen and talked about nothing important until the bowls were empty. Sometimes the best dinners happen when you least expect them.

Ingredients

• 1 lb large shrimp: Pat them completely dry before seasoning or they will steam instead of sear
• 4 cloves garlic: Freshly minced makes all the difference in the final sauce
• 1 small onion: Finely chopped so it melts into the coconut milk
• 1 red bell pepper: Adds sweetness and a pop of color against the white sauce
• 1 can coconut milk: Full fat creates that restaurant quality velvety texture
• 1 tablespoon lime juice: Brightens the rich sauce just enough to keep you coming back
• 1 tablespoon soy sauce or fish sauce: The umami backbone that makes people ask what is in this

Instructions

Prep your shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper on both sides

Sear the shrimp:

Heat 1 tablespoon oil in a large skillet over medium high heat and add shrimp in a single layer cooking 1 to 2 minutes per side until just pink then remove and set aside

Build the aromatics:

In the same skillet add remaining oil and sauté onion and bell pepper for 3 to 4 minutes until softened then add garlic and cook 30 seconds until fragrant

Create the sauce:

Pour in coconut milk soy sauce lime juice and chili flakes then stir to combine and bring to a gentle simmer

Bring it together:

Return shrimp to the skillet and simmer 2 to 3 minutes stirring occasionally until shrimp are heated through and sauce has slightly thickened

Finish and serve:

Remove from heat and garnish with cilantro and green onions right before plating

Save

This recipe has saved me more times than I care to admit when unexpected guests knock on the door. Something about that coconut aroma makes everyone linger at the table longer than usual.

Choosing Your Shrimp

I have learned the hard way that frozen shrimp thawed overnight in the refrigerator actually cook more evenly than fresh. Pat them obsessively dry before they hit the pan or you will end up with a sad boiled situation instead of a proper sear.

The Rice Pairing

Jasmine rice is the classic choice but I have also served this over cauliflower rice for a weeknight lighter version. The sauce is substantial enough that you will not miss the carbs if that is something you are watching.

Make It Yours

Sometimes I throw in a handful of spinach during the last minute of simmering just to feel better about serving vegetables. The kids never notice and I get to feel like a responsible adult who ensures nutritional balance.

• Substitute parsley for cilantro if you have the soap gene
• Extra chili flakes turn this into a completely different dinner
• Lime wedges on the side let everyone adjust their own brightness

Save

This is one of those recipes that looks impressive on the plate but secretly took almost no effort at all. Sometimes that is the very best kind of cooking.

Recipe Questions & Answers

→ How do I prevent shrimp from overcooking?

Cook shrimp quickly over medium-high heat until just pink and opaque, about 1-2 minutes per side, then remove to avoid toughness.

→ Can I substitute the shrimp with other seafood?

Yes, scallops or firm white fish can work but adjust cooking times as they vary in texture and thickness.

→ What options are there for thickening the sauce?

Simmer the sauce gently to reduce or add a small amount of cornstarch slurry if a thicker consistency is desired.

→ Is soy sauce necessary in this dish?

Soy sauce adds umami and saltiness but fish sauce provides a tangier profile; both are optional based on preference and dietary needs.

→ What side dishes pair well with this main?

Serve alongside steamed jasmine rice, brown rice, or cauliflower rice to soak up the creamy coconut sauce.

→ How can I add more vegetables to the dish?

Incorporate spinach, snap peas, or bell peppers during the sauté step to increase vegetable content and freshness.