Garlic Shrimp Coconut Milk (Printer-friendly)
Juicy shrimp cooked with garlic and coconut milk, enhanced with herbs for a creamy tropical dish.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh cilantro, chopped
06 - 2 green onions, sliced
→ Sauce & Seasoning
07 - 1 (13.5 ounce) can coconut milk, full-fat recommended
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon soy sauce or fish sauce
10 - 1/2 teaspoon chili flakes
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add remaining oil. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in coconut milk, soy or fish sauce, lime juice, and chili flakes. Stir to combine and bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer for 2 to 3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat and garnish with cilantro and green onions before serving.
# Expert Advice:
01 -
- The sauce comes together faster than you can set the table
- Leftovers taste even better the next day if there are any
02 -
- Overcooked shrimp become rubbery fast so pull them the second they turn pink
- Let the sauce simmer a little longer if you prefer it thicker
03 -
- Keep the coconut milk at a gentle simmer never a rolling boil
- Everything in this dish cooks faster than you think so have your garnish ready