Description
This Creamy Coconut Shrimp Recipe is a dreamy, tropical-inspired dinner that combines tender shrimp with a velvety coconut milk sauce bursting with garlic, ginger, and lime. It’s quick, flavorful, and perfectly balanced with a touch of spice, making it ideal for weeknights or entertaining.
Ingredients
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500g raw shrimp, peeled and deveined
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon ground turmeric
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½ teaspoon red pepper flakes (adjust to taste)
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400ml full-fat coconut milk (1 can)
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1 tablespoon lime juice (freshly squeezed)
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Salt and black pepper to taste
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2 tablespoons fresh cilantro, chopped (for garnish)
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Lime wedges, for serving (optional)
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Cooked jasmine rice, for serving
Instructions
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Rinse the shrimp under cold water, pat dry with a paper towel, and set aside.
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In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2 minutes until translucent.
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Add the minced garlic and grated ginger. Stir and cook for another 1–2 minutes until fragrant.
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Sprinkle in turmeric and red pepper flakes. Stir well and let the spices bloom in the oil for 30 seconds.
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Pour in the coconut milk. Stir to combine and reduce heat to low. Let simmer for 4–5 minutes, allowing the sauce to thicken.
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Add the shrimp to the sauce. Cook for 3–5 minutes, flipping halfway, until the shrimp turn pink and opaque.
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Stir in lime juice and season with salt and pepper to taste.
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Remove from heat. Garnish with chopped cilantro and serve immediately with steamed jasmine rice and lime wedges.
Notes
Serving Tip: Goes great with sautéed greens, rice noodles, or cauliflower rice for low-carb options.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking shrimp.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai, Caribbean