Craving a restaurant-quality meal without the hassle? This Creamy Coconut Garlic Shrimp is your answer. It’s a ridiculously flavorful, quick, and easy dish that comes together in under 20 minutes, making it the perfect solution for busy weeknights. The succulent shrimp are bathed in a rich, luscious sauce made from coconut milk, fresh garlic, and a hint of ginger, creating a truly unforgettable dinner experience.
We’re combining the simplicity of a handful of ingredients with a cooking method that guarantees perfectly tender shrimp every time. This recipe is designed for the enthusiastic home cook who wants maximum flavor with minimum effort.
Why This Creamy Coconut Garlic Shrimp Recipe is a Must-Try
If you’re looking for a recipe that will instantly make it into your weekly rotation, this is it. It’s a game-changer for anyone who loves shrimp.
- Incredibly Fast: From prep to plate in under 20 minutes. It’s the ultimate fast-food-at-home meal.
- Simple Ingredients: You likely have most of these ingredients in your pantry and fridge already. No specialty store trips required.
- Packed with Flavor: The combination of aromatic garlic, zesty ginger, and rich coconut milk creates a sauce that is both complex and comforting.
- Versatile and Adaptable: This dish is naturally gluten-free and can easily be made dairy-free. You can also adjust the spice level to your liking.
The Key Ingredients
The magic of this dish lies in its simplicity. We use a short list of powerful ingredients to create a deeply flavorful sauce that perfectly complements the sweet shrimp.
For the Shrimp:
- Large Shrimp: 1 pound of large shrimp, peeled and deveined. You can use fresh or frozen; just make sure to thaw them completely if using frozen.
- Olive Oil: Just a tablespoon for searing the shrimp.
- Salt and Black Pepper: To season the shrimp before cooking.
For the Creamy Coconut Garlic Sauce:
- Full-Fat Coconut Milk: 1 can (13.5 ounces). This is essential for a rich, creamy sauce. Light coconut milk won’t provide the same luxurious texture.
- Garlic: 6 cloves, minced. Don’t be shy with the garlic; it’s a star player here.
- Ginger: 1 tablespoon, freshly grated. It adds a wonderful warmth and zest that cuts through the richness of the coconut milk.
- Chicken or Vegetable Broth: 1/4 cup to help create the perfect sauce consistency.
- Lime Juice: From one fresh lime, to brighten everything up at the end.
- Fresh Parsley or Cilantro: Chopped, for garnish and a burst of fresh flavor.
- Red Pepper Flakes: A pinch, optional for a little bit of heat.
Step-by-Step Instructions
Follow these simple steps to create the most delicious Creamy Coconut Garlic Shrimp you’ve ever had. Read through all the steps before you begin, as the cooking process moves very quickly!
- Prep the Shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper.
- Sear the Shrimp: Heat the olive oil in a large skillet or pan over medium-high heat. Add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until they are pink and just opaque. Remove the shrimp from the skillet and set them aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
- Build the Sauce: Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the full-fat coconut milk and the optional red pepper flakes. Bring the sauce to a gentle simmer.
- Thicken and Finish: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it has thickened slightly. Return the cooked shrimp to the skillet. Stir to coat the shrimp in the sauce and allow them to heat through for about 1 minute.
- Add the Final Touches: Remove the skillet from the heat. Stir in the fresh lime juice and chopped parsley or cilantro. Serve immediately.
Tips for Perfecting Your Shrimp
Want to make sure your Creamy Coconut Garlic Shrimp is flawless every single time? Follow these pro tips.
- Do Not Overcook the Shrimp: This is the most important rule! Shrimp cook in minutes. The moment they turn pink and curl into a “C” shape, they’re done. Overcooked shrimp become tough and rubbery.
- Use Full-Fat Coconut Milk: For the creamiest, richest sauce, you must use canned, full-fat coconut milk. The kind in a carton is too thin and will result in a watery sauce.
- Pat the Shrimp Dry: Moisture is the enemy of a good sear. Drying your shrimp thoroughly ensures they brown nicely instead of just steaming in the pan.
- Fresh is Best: While you can use garlic powder or ginger powder in a pinch, fresh garlic and ginger provide a much more vibrant and potent flavor that really makes the dish shine.
Variations and Substitutions
One of the best things about this recipe is how easily you can adapt it to your taste or what you have on hand.
- Make it Spicy: Add more red pepper flakes with the garlic, or even a sliced serrano or Thai chili for a serious kick.
- Add Vegetables: Wilt in a large handful of fresh spinach at the end, or sauté sliced mushrooms or bell peppers before you add the garlic.
- Switch up the Herbs: Fresh basil or dill would also be delicious in place of parsley or cilantro.
- Make it Dairy-Free: This recipe is naturally dairy-free! Just ensure your chicken or vegetable broth doesn’t contain any hidden dairy.
What to Serve with Coconut Garlic Shrimp
This creamy shrimp dish is incredibly versatile. It’s perfect spooned over jasmine rice to soak up every last drop of the delicious sauce. It’s also fantastic with pasta or zucchini noodles for a low-carb option. For a truly complete meal, serve it alongside some delicious vegetables like Crispy Roasted Cauliflower or a simple cucumber salad (coming soon). And don’t forget some crusty bread for dipping into that amazing sauce!
Frequently Asked Questions
Absolutely! Frozen shrimp work perfectly. Just make sure they are fully thawed before you begin. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a few minutes.
It’s easy to adjust the heat! You can increase the amount of red pepper flakes, or for more significant heat, add a thinly sliced serrano or Thai chili pepper to the skillet along with the garlic and ginger.
Yes, this recipe is naturally dairy-free! The creaminess comes entirely from the coconut milk. Just double-check that the chicken or vegetable broth you use does not contain any hidden dairy products.
This dish is incredibly versatile. It’s wonderful served over jasmine or basmati rice to soak up the sauce. It’s also great with pasta, quinoa, or zucchini noodles for a low-carb option. A side of steamed or roasted vegetables completes the meal perfectly.
For the richest and creamiest sauce, you must use full-fat, canned coconut milk. Do not use light coconut milk or the refrigerated coconut milk beverage that comes in a carton, as they will result in a thin, watery sauce.
Storing and Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat until just warmed through. Avoid the microwave, as it can make the shrimp tough.
More Shrimp Recipes You’ll Love
If you enjoyed this dish, you’ll love these other shrimp-centric recipes! Try our classic Southern Shrimp and Grits for a taste of comfort, or mix things up with this flavor-packed Bang Bang Fried Rice.
Your New Favorite Weeknight Dinner!
This Creamy Coconut Garlic Shrimp recipe proves that you don’t need a lot of time to create a spectacular meal. It’s a dish that feels elegant and special, yet is simple enough for any night of the week. We know you’ll love it as much as we do. If you try it, please leave a comment below and let us know what you think! For more delicious and easy recipe ideas, be sure to follow us on Pinterest.
Creamy Coconut Garlic Shrimp
Creamy Coconut Garlic Shrimp (Ready in 20 Minutes!)
Ingredients
Equipment
Method
- Pat shrimp completely dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink. Remove from skillet and set aside.
- Reduce heat to medium. Add minced garlic and grated ginger to the skillet and sauté until fragrant, about 30-60 seconds.
- Pour in the broth to deglaze the pan. Stir in the full-fat coconut milk and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes, until slightly thickened.
- Return the cooked shrimp to the skillet and stir to coat. Cook for 1 minute to heat through. Remove from heat and stir in the fresh lime juice and chopped parsley. Serve immediately.
Notes
Use Full-Fat Coconut Milk: This is the key to a rich and creamy sauce. Light coconut milk will not work as well.
Serving Suggestions: This dish is excellent over jasmine rice, pasta, or zucchini noodles.
