Garlic Shrimp Coconut Milk (Printable)

Succulent shrimp cooked with garlic in a creamy coconut milk sauce, finished with fresh herbs and spices.

# What You’ll 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, 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 It:

01 - Pat shrimp completely 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 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - Add remaining oil to the same skillet. Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Pour in coconut milk, soy or fish sauce, lime juice, and chili flakes. Stir well to combine and bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer 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 Advice:

01 -
  • The sauce is velvety enough to warrant a second helping of rice
  • It comes together in under 30 minutes but tastes like you labored over it
  • The combination of rich coconut and bright lime hits every craving
02 -
  • Overcooked shrimp turns rubbery, so pull them from heat as soon as they are opaque throughout
  • Letting the coconut milk boil too hard will cause it to separate, so keep the flame moderate
  • Fish sauce may smell strong in the bottle, but it melts into something savory and subtle in the sauce
03 -
  • Shake the coconut milk can before opening to distribute the cream evenly
  • Use a wide skillet so the shrimp sear rather than steam in a crowded pan

Go Back