Creamy Coconut Shrimp Recipe
This Creamy Coconut Shrimp is a rich, flavorful dish featuring tender shrimp in a luscious coconut milk sauce infused with garlic, lime, and a hint of spice. It’s quick, easy, and perfect served over rice or noodles.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves minced
- 1 small onion chopped
- 1 cup coconut milk full-fat for creaminess
- ½ cup chicken broth or seafood broth
- 1 tbsp lime juice
- 1 tsp soy sauce or coconut aminos for a gluten-free option
- 1 tsp honey optional
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional for heat
- ½ cup cherry tomatoes halved, optional
- 2 tbsp fresh cilantro or parsley chopped, for garnish
Instructions
- Heat olive oil and butter in a large skillet over medium heat
- Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside
- In the same skillet, sauté garlic and onion until fragrant and softened
- Pour in coconut milk, broth, lime juice, soy sauce, honey, paprika, salt, black pepper, and red pepper flakes
- Bring to a gentle simmer and let cook for 5 minutes, stirring occasionally
- Add cherry tomatoes if using, then return the shrimp to the skillet and let simmer for another 2-3 minutes
- Remove from heat and garnish with fresh cilantro or parsley
- Serve warm over rice, noodles, or with crusty bread
Notes
- For extra richness, stir in ¼ cup of heavy cream or coconut cream at the end
- Use large shrimp for the best texture and avoid overcooking them
- Pairs well with jasmine rice or cauliflower rice for a low-carb option