Garlic Shrimp in Coconut Milk

The rich aroma of sizzling garlic and the creamy sweetness of coconut milk come together to create an irresistible dish that will transport your taste buds straight to tropical paradise. Garlic Shrimp in Coconut Milk is the perfect balance of savory and sweet, with plump shrimp swimming in a velvety coconut sauce infused with aromatic garlic and bright lime. This restaurant-quality dish takes just minutes to prepare but delivers complex flavors that will impress even the most discerning palates. You’ll learn how to create the perfect coconut milk sauce that’s neither too thick nor too thin, and how to cook shrimp to tender perfection without overcooking.

Why You’ll Love This Recipe

This Garlic Shrimp in Coconut Milk recipe will quickly become a favorite in your dinner rotation for many good reasons. First, it’s incredibly fast to prepare—ready in under 30 minutes from start to finish, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

The textural contrast is what makes this dish truly special. The plump, juicy shrimp with their slight snap provide the perfect counterpoint to the silky, velvety coconut sauce. Each bite offers a beautiful balance of flavors—garlicky, savory notes from the aromatics, richness from the coconut milk, tanginess from the lime juice, and umami depth from the fish sauce.

What’s more, this coconut shrimp recipe is naturally gluten-free and can easily be adapted to fit various dietary preferences. The ingredients are straightforward and widely available in most grocery stores, so you won’t be hunting for exotic items. Plus, it’s versatile enough to pair with rice, noodles, or vegetables, giving you endless serving possibilities for your garlic coconut shrimp creation.

Ingredients List for the Garlic Shrimp in Coconut Milk

The beauty of this Garlic Shrimp in Coconut Milk lies in its simple yet powerful combination of ingredients. The full-fat coconut milk creates a luxurious base for the sauce, while the aromatics and seasonings build layers of flavor that complement the natural sweetness of the shrimp.

• 1.5 pounds shrimp (peeled and deveined)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tbsp unsalted butter
• 1 tbsp olive oil (or vegetable oil)
• 4 garlic cloves (minced)
• 1 yellow onion (diced)
• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
• 2 tsp cornstarch
• 2 tbsp fish sauce
• 1 tsp honey
• 2 tbsp lime juice
• 2 tbsp chopped cilantro (more for serving)
• Chili flakes (for serving)
• Freshly cracked black pepper (for serving)

Pro Tips

For the absolute best Garlic Shrimp in Coconut Milk, follow these professional tips that will elevate your dish from good to extraordinary:

Avoid Overcooking the Shrimp: Shrimp cook extremely quickly—only about one minute per side for medium-sized shrimp. They should form a “C” shape when properly cooked; if they curl into a tight “O” shape, they’re overcooked. Remember that they’ll continue cooking slightly when returned to the hot sauce, so it’s better to undercook them slightly during the initial sear.

Use Full-Fat Coconut Milk: Don’t substitute light coconut milk in this recipe. The full-fat version provides the rich, creamy texture that makes the sauce luxurious. The fat also helps carry the flavors of the aromatics throughout the dish, creating a more cohesive and flavorful experience with your coconut garlic shrimp.

Balance the Flavors: The magic of this dish lies in the perfect balance between the rich coconut milk, savory fish sauce, tangy lime juice, and touch of sweetness from the honey. Always taste before serving and adjust these elements as needed—this is why the recipe suggests adding fish sauce and lime juice by the teaspoon at the end.

Instructions

Step 1: Get all the prep done before you start cooking. Add shrimp, salt, pepper, paprika and garlic powder to a bowl. Stir to combine, set aside.

Step 2: Mince the garlic. Finely chop the onion and chop the cilantro.

Step 3: Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

Step 4: Reduce heat to low, add garlic and onion. Sauté until soft and fragrant for about 3 minutes. Pour in ¾ of the coconut milk. Combine the remaining coconut milk with cornstarch and add to the skillet. Stir in fish sauce, honey and lime juice. Simmer for 2 minutes. Stir in cilantro and return shrimp to the skillet. Toss to coat and simmer for 1 minute or until heated through. Taste and adjust the amount of fish sauce and lime juice (by teaspoon).

Step 5: Top with cilantro, chili flakes and freshly cracked black pepper. Serve immediately. Enjoy!

Variations

The classic Garlic Shrimp in Coconut Milk recipe is delicious as is, but don’t be afraid to put your own spin on it with these popular variations:

Spicy Coconut Shrimp: For heat lovers, add 1-2 Thai bird chilies or a diced jalapeño when sautéing the garlic and onion. You can also stir in a tablespoon of red curry paste for a Thai-inspired twist on this garlic coconut shrimp dish. The spiciness complements the creamy coconut beautifully.

Vegetable-Loaded Version: Transform this into a complete one-pan meal by adding vegetables. Bell peppers, snow peas, baby spinach, or broccoli florets work wonderfully—add heartier vegetables when sautéing the onions, and more delicate ones like spinach just before returning the shrimp to the pan.

Lemongrass Coconut Shrimp: For a Southeast Asian twist, add a stalk of bruised lemongrass to the sauce as it simmers (remove before serving) and substitute Thai basil for the cilantro. A dash of turmeric will add beautiful color and earthy notes to complement the coconut milk sauce.

Storage and Serving

Garlic Shrimp in Coconut Milk is best enjoyed immediately after cooking, when the shrimp are at their most tender and the sauce is perfectly creamy. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid toughening the shrimp, adding a splash of water or coconut milk if the sauce has thickened too much.

For serving, this dish pairs beautifully with steamed jasmine rice, which soaks up the delicious coconut sauce. For a lower-carb option, serve over cauliflower rice or with a side of roasted vegetables. Zucchini noodles or rice noodles also make excellent bases for this creamy shrimp dish.

For an impressive presentation, serve your Garlic Shrimp in Coconut Milk in shallow bowls with the base of your choice, garnish generously with fresh cilantro, a sprinkle of chili flakes, and lime wedges on the side. A cold beer or a glass of off-dry Riesling makes the perfect beverage pairing for this tropical-inspired dish.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly for Garlic Shrimp in Coconut Milk. Thaw them completely before cooking, and pat them dry with paper towels to ensure proper searing.

What can I substitute for fish sauce?
If you don’t have fish sauce, you can use soy sauce or tamari with a splash of lime juice. The flavor profile will be slightly different, but you’ll still get the necessary umami element for your coconut garlic shrimp.

Is this dish spicy?
The base recipe for Garlic Shrimp in Coconut Milk is mild, with just a hint of warmth from black pepper. The chili flakes are added as a garnish, so you can control the heat level by adjusting the amount or omitting them entirely.

Can I make this dairy-free?
Absolutely! Simply replace the butter with additional olive oil or coconut oil to make this dish completely dairy-free without compromising on flavor.

What’s the best type of shrimp to use?
Medium to large shrimp (21-25 count per pound) work best for this Garlic Shrimp in Coconut Milk recipe. They cook quickly while still providing a substantial bite. Always opt for wild-caught when possible for the best flavor and sustainability.

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