Garlic Shrimp Coconut Milk (Print Page)

Succulent shrimp sautéed with garlic and herbs, simmered in a rich coconut milk sauce with tropical notes.

# What You 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, use gluten-free soy sauce if needed
10 - 1/2 teaspoon chili flakes, optional for heat
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# Directions:

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

01 -
  • The sauce is velvety rich but ready in under 20 minutes from pantry staples
  • This shrimp dinner feels fancy enough for date night but casual enough for Tuesday
02 -
  • Overcooked shrimp becomes rubbery so pull them from heat as soon as they turn pink
  • The sauce continues thickening off the heat so don't overreduce it in the pan
03 -
  • Room temperature shrimp cooks more evenly than cold straight from the fridge
  • Let the coconut milk come to room temperature before adding to prevent curdling

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