Garlic Shrimp Coconut Milk (Printable)

Tender shrimp cooked with garlic in a creamy coconut milk sauce, accented by fresh herbs and spices.

# What You Need:

→ 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
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 Steps:

01 - Pat the 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 1-2 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 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in coconut milk, soy sauce 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 2-3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat. Garnish with cilantro and green onions before serving.

# Expert Tips:

01 -
  • Everything happens in one pan so cleanup is literally minutes
  • The creamy coconut sauce clings to every shrimp like a warm hug
  • Ready from start to finish in less time than it takes to order takeout
02 -
  • Overcooked shrimp becomes rubbery fast so watch them carefully during the searing step
  • Coconut milk can separate if boiled too vigorously so keep it at a gentle simmer
  • The sauce continues thickening off the heat so do not reduce it too much in the pan
03 -
  • Room temperature shrimp cooks more evenly than cold straight from the fridge
  • Patting shrimp dry is the most important step for getting that golden sear instead of gray steamed shrimp

Go back