Go Back
–+ servings
Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: A Creamy 20-Minute Delight

This Garlic Shrimp in Coconut Milk is a quick and creamy tropical dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Peeled and deveined shrimp
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly cracked is ideal
  • 1 teaspoon Sweet Paprika Smoked paprika is a substitute
  • 1 teaspoon Garlic Powder Consider fresh minced garlic for richer taste
For the Sauce
  • 2 tablespoons Unsalted Butter Can use olive oil as a lighter option
  • 1 tablespoon Olive Oil Any neutral oil will work
  • 3 cloves Garlic Cloves Minced
  • 1 medium Yellow Onion Diced
  • 1 can Coconut Milk Opt for full-fat or light
  • 2 tablespoons Cornstarch Leave out for a thinner consistency
  • 1 tablespoon Fish Sauce Soy sauce as a vegetarian alternative
  • 1 tablespoon Honey Maple syrup can be used
  • 2 tablespoons Lime Juice Can substitute with lemon juice
  • 2 tablespoons Cilantro For garnish, omit if not preferred
  • 1 teaspoon Chili Flakes Adjust to taste
  • 1 teaspoon Freshly Cracked Black Pepper For final seasoning

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. In a mixing bowl, combine the peeled and deveined shrimp with salt, black pepper, paprika, and garlic powder. Toss until evenly coated.
  2. Heat a skillet over high heat, add olive oil and butter. Once melted, add shrimp and sear for about 1 minute per side until pink and opaque. Remove and set aside.
  3. Lower heat to medium-low, add minced garlic and diced onion to the skillet. Sauté for about 3 minutes until onion is translucent and soft.
  4. Pour in three-quarters of the coconut milk, then mix the remaining with cornstarch until smooth, adding it to the skillet. Stir in fish sauce, honey, lime juice, and simmer for 2 minutes.
  5. Return shrimp to the skillet, toss gently in the creamy sauce to coat. Heat through for about 1 minute, adjust seasoning, and serve hot garnished with cilantro, chili flakes, and black pepper.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 22gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 420mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. For freezing, consume within 1 month. Reheat gently to preserve shrimp texture.

Tried this recipe?

Let us know how it was!