Creamy Coconut Shrimp Buffet Style (Print Page)

Luscious shrimp in velvety coconut sauce, perfect for gatherings and festive occasions.

# What You Need:

01 - 3.3 lbs large shrimp, peeled and deveined

02 - 2 tbsp vegetable oil

03 - 1 large onion, finely chopped

04 - 4 garlic cloves, minced

05 - 1 tbsp fresh ginger, grated

06 - 2 red bell peppers, thinly sliced

07 - 2 cans (27 oz total) full-fat unsweetened coconut milk

08 - 2 tbsp fish sauce

09 - 1 tbsp soy sauce

10 - 2 tbsp brown sugar

11 - 1 tbsp lime juice

12 - 1 tsp chili flakes

13 - 4 spring onions, chopped

14 - 1/2 cup fresh cilantro, chopped

15 - Lime wedges

01 - Pat the shrimp completely dry with paper towels and set aside.

02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.

03 - Add minced garlic, grated ginger, and sliced red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.

04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir thoroughly and bring to a gentle simmer.

05 - Let the sauce simmer uncovered for 5 to 8 minutes, stirring occasionally, until slightly thickened.

06 - Add shrimp to the sauce and cook for 3 to 5 minutes, stirring gently, until shrimp turn pink and are just cooked through.

07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.

08 - Transfer to a serving dish. Garnish with spring onions, cilantro, and lime wedges. Serve hot.

01 -

The sauce velvets beautifully and stays creamy at buffet temperature for hours
You can prep everything ahead and finish cooking in just 10 minutes before guests arrive

02 -

Overcooked shrimp becomes rubbery quickly so pull them the moment they turn pink
The sauce continues thickening off heat so stop simmering while it still looks slightly thinner than you want

03 -

Stir in 2 tbsp of coconut cream at the very end for restaurant style richness
Toast the chili flakes in the hot oil for 30 seconds before adding onions for deeper flavor