Garlic Shrimp Coconut Milk (Printable)

Succulent shrimp cooked with garlic and herbs in a creamy coconut milk sauce with tropical flavors.

# Ingredient List:

→ Seafood

01 - 1 lb 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 oz) can coconut milk, full-fat recommended
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon soy sauce or fish sauce, gluten-free if needed
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

# How to Make:

01 - Pat the shrimp completely dry using paper towels. Season lightly with a pinch of salt and pepper to prep for searing.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer without overcrowding. Cook for 1 to 2 minutes per side until just pink and opaque throughout. Transfer shrimp to a plate and reserve.
03 - Add the remaining tablespoon of oil to the same skillet. Sauté the chopped onion and sliced bell pepper for 3 to 4 minutes until softened and beginning to caramelize. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown.
04 - Pour in the coconut milk, soy sauce (or fish sauce), lime juice, and chili flakes. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
05 - Return the seared shrimp to the skillet along with any accumulated juices. Simmer for 2 to 3 minutes, stirring occasionally, until the shrimp are heated through and the sauce has slightly thickened. Remove from heat immediately.
06 - Scatter fresh cilantro and sliced green onions over the top. Serve immediately while hot, accompanied by steamed jasmine rice or cauliflower rice.

# Expert Tips:

01 -
  • The sauce is velvety and luxurious but comes together in minutes
  • Its forgiving and adaptable to whatever you have in your pantry
  • The combination of creamy coconut and zesty lime hits every craving at once
02 -
  • Overcooked shrimp become rubbery, so pull them from heat as soon as they turn pink
  • Coconut milk can separate if boiled aggressively, so keep it at a gentle simmer
  • The sauce continues to thicken off the heat, so dont overreduce it in the pan
03 -
  • Pat shrimp extremely dry before cooking so they sear instead of steam
  • Room temperature coconut milk incorporates more smoothly into the sauce

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