There’s something undeniably comforting about a dish that transports you to a sun-soaked tropical paradise. As I sautéed garlic in a hot skillet, the savory scent wrapped around me, merging with the promise of rich coconut milk and perfectly seared shrimp. This Garlic Shrimp in Coconut Milk recipe is not just a meal; it’s an escape from the mundane weeknight dinner routine.
When I wanted to coax my taste buds away from the usual fast-food haunts, this quick yet elegant dish appeared like magic. With its creamy texture and a burst of lime brightness, it satisfies cravings effortlessly, making it a quick favorite in my kitchen. Perfectly spiced and remarkably easy to whip up, this recipe will impress your loved ones while giving you a well-deserved break from boring dinners. Join me on this culinary adventure, and let’s create something memorable together!
Why choose Garlic Shrimp in Coconut Milk?
Elevated experience: This dish offers a tropical escape, transporting you to sunny shores with every bite.
Quick prep and cook: With just a handful of ingredients, you’ll enjoy a gourmet creation on your busy weeknights.
Creamy indulgence: The full-fat coconut milk provides a luscious, creamy texture that beautifully complements succulent shrimp.
Flavor explosion: Balanced with lime and fish sauce, this recipe delivers a perfect harmony of sweet, savory, and tangy notes.
Crowd-pleaser: Impress family and friends alike, making this dish a stunning centerpiece for any meal. Dive into more tropical flavors with another recipe from my collection, like Coconut Rice – it’s the perfect sidekick!
Garlic Shrimp in Coconut Milk Ingredients
• Here’s everything you need for the most delicious Garlic Shrimp in Coconut Milk!
For the Shrimp
- 1.1 pounds shrimp – peeled and deveined for tender, juicy bites.
- 1 tsp salt – enhances the flavors, don’t skip it!
- 1 tsp black pepper – adds a warm, subtle heat to the dish.
- 1 tsp sweet paprika – introduces a hint of sweetness and color.
- 1 tsp garlic powder – gives an extra savory burst of flavor.
For the Sauce
- 1 tbsp unsalted butter – adds richness and depth to the sauce.
- 1 tbsp olive oil – or vegetable oil, for a perfect sizzle in the pan.
- 4 garlic cloves – minced, ensuring that lovely garlic aroma fills your kitchen.
- 1 yellow onion – diced for sweetness and a robust base flavor.
- 1 can (14 oz) unsweetened coconut milk – full fat for that creamy goodness.
- 2 tsp cornstarch – helps thicken the sauce for a velvety texture.
- 2 tbsp fish sauce – this umami-rich ingredient turns up the flavor!
- 1 tsp honey – a touch of sweetness to balance the savory elements.
- 2 tbsp lime juice – fresh and zesty, it brightens up the dish.
- 2 tbsp chopped cilantro – more for serving, adding a fresh herbaceous note.
For Serving
- Chili flakes – for those who enjoy a little heat in their meal.
- Freshly cracked black pepper – to taste, bringing in that robust flavor.
How to Make Garlic Shrimp in Coconut Milk
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Prep the Shrimp: In a bowl, combine the peeled and deveined shrimp with salt, black pepper, sweet paprika, and garlic powder. Stir well to ensure every shrimp is coated with the spices, then set it aside.
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Mince and Chop: Mince the garlic cloves, finely chop the yellow onion, and cut the cilantro. These aromatic ingredients will bring your dish to life with their fresh flavors.
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Sear the Shrimp: Heat both the butter and olive oil in a large skillet over high heat. Add the shrimp in a single layer, searing them for 1 minute on each side until they’re opaque. Remove them from the skillet and set aside.
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Sauté Aromatics: Reduce the heat to low and add the minced garlic and diced onion to the same skillet. Sauté for about 3 minutes, or until the onions turn soft and fragrant—this is where the flavor begins to build!
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Add Coconut Milk: Pour in three-quarters of the coconut milk, allowing it to combine seamlessly with the sautéed garlic and onion. To thicken the sauce, mix the remaining coconut milk with cornstarch and add it to the skillet.
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Flavor It Up: Stir in the fish sauce, honey, and lime juice. Let the mixture simmer for 2 minutes, allowing all the flavors to meld together into a rich, delightful sauce.
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Return the Shrimp: Gently stir in the chopped cilantro and return the shrimp to the skillet. Toss everything together to ensure the shrimp are well-coated, and simmer for another minute or until heated through.
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Taste and Adjust: Give your dish a taste! Depending on your preferences, you may want to add more fish sauce or lime juice, adjusting in teaspoon increments until it’s just right.
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Serve: Top your Garlic Shrimp in Coconut Milk with extra cilantro, chili flakes, and freshly cracked black pepper. Serve immediately, and watch it disappear from the table!
Optional: Garnish with lime wedges for an extra citrusy kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Garlic Shrimp in Coconut Milk are perfect for meal prep enthusiasts! You can marinate the shrimp with salt, black pepper, sweet paprika, and garlic powder up to 24 hours in advance to enhance their flavor (just cover and refrigerate). Additionally, you can chop the garlic, onion, and cilantro a day ahead and store them in airtight containers to save precious time when you’re ready to cook. When you’re set to enjoy your meal, simply heat the oil and butter, sauté the aromatics, and add the prepped shrimp and coconut milk for a quick finish. This way, you’ll have a delicious tropical escape on your plate with minimal fuss!
How to Store and Freeze Garlic Shrimp in Coconut Milk
Fridge: Keep any leftover Garlic Shrimp in Coconut Milk in an airtight container for up to 3 days. This helps preserve the creamy texture of the coconut milk.
Freezer: To freeze, portion the shrimp dish into freezer-safe bags or containers, ensuring all air is removed. It can last for up to 3 months.
Reheating: Thaw frozen shrimp overnight in the fridge. Reheat gently in a skillet over low heat, adding a splash of coconut milk to restore creaminess.
Note: Avoid reheating multiple times, as shrimp can become tough and lose their delicate flavor.
Garlic Shrimp in Coconut Milk Variations
Feel free to get creative with your dish and make it uniquely yours—there’s no limit to the delicious possibilities!
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Spicy Twist: Add sliced fresh jalapeños for a fiery kick that elevates the dish with heat and flavor.
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Vegetarian Option: Substitute shrimp with firm tofu for a plant-based version, soaking it in the marinade for extra flavor.
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Coconut Curry Flavor: Stir in a tablespoon of red or green curry paste when adding the coconut milk for a rich, aromatic twist.
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Citrus Boost: Replace lime juice with fresh lemon or orange juice for a different citrus profile that brightens the creamy sauce.
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Nutty Addition: Toss in a handful of toasted cashews or almonds at the end for a delightful crunch that contrasts the tender shrimp.
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Herb Variations: Experiment with different herbs! Try fresh basil or mint instead of cilantro to change the flavor game completely.
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Creamy Variant: For an even creamier sauce, mix in a splash of heavy cream or Greek yogurt right before serving—it’s decadently delicious.
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Fruity Addition: Add diced mango or pineapple during the simmering step for a sweet surprise that pairs beautifully with the coconut and shrimp.
With these variations, you can enjoy a unique take on this tropical dish every time!
Expert Tips for Garlic Shrimp in Coconut Milk
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Perfect Shrimp: Avoid overcooking shrimp by searing them just until opaque. They cook quickly, and overcooking can lead to a rubbery texture.
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Coconut Consistency: Make sure to use full-fat coconut milk for the creamiest sauce. Light varieties can lead to a watery consistency.
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Balance Flavors: Always taste your sauce before serving. Adjust fish sauce and lime juice to your liking. A little extra lime can brighten the dish!
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Prep Smart: To save time, prep all your ingredients before you start cooking. Once you’ve heated the pan, things move quickly!
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Garnish Wisely: Enhance your presentation with fresh cilantro and a sprinkle of chili flakes. It not only adds color but also invites your guests to taste – they’ll be intrigued!
What to Serve with Garlic Shrimp in Coconut Milk?
Elevate your dining experience with these delightful pairings that enhance the creamy, tropical flavors of this dish.
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Coconut Rice: The lush texture and subtle sweetness of this rice beautifully complement the shrimp, creating a true taste of the tropics. Imagine each mouthful transporting you to a sunny beach while savoring both dishes together.
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Steamed Jasmine Rice: Its light, fragrant profile offers the perfect canvas for soaking up the rich sauce. The fluffy rice contrasts wonderfully with the creamy shrimp, making every bite a blissful experience.
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Grilled Pineapple: This caramelized fruit adds a delicious tangy sweetness that harmonizes with the savory notes of the shrimp. Serve it on the side for a fun, refreshing contrast that will brighten your plate!
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Garlic Naan: The warm, pillowy naan is perfect for dipping into the creamy sauce. It’s an indulgent way to enjoy every drop of that delicious coconut goodness!
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Cucumber Salad: A crunchy, cool salad with lime dressing helps balance the richness of the dish. Its fresh flavors offer a delightful contrast, brightening up your meal experience.
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Chilled White Wine: A crisp Sauvignon Blanc or dry Riesling pairs fantastically, enhancing the flavors without overwhelming your palate. Sip while enjoying the tropical essence of the shrimp dish, creating a truly memorable meal.
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Chocolate Mousse: End your meal on a sweet note with this rich dessert. The deep chocolate flavor complements the creamy shrimp while providing a luxurious finish that feels extra special.
Garlic Shrimp in Coconut Milk Recipe FAQs
How do I choose the best shrimp?
Absolutely! When selecting shrimp, look for firm and shiny shells without any dark spots or strong odors. Fresh shrimp should have a mild sea scent. If you’re buying frozen, ensure the shrimp is flash-frozen without any added preservatives.
How should I store leftover Garlic Shrimp in Coconut Milk?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the creamy sauce intact, make sure the container is tightly sealed to prevent any flavor absorption from other foods in your fridge.
Can I freeze Garlic Shrimp in Coconut Milk?
Yes, you can! Cool the dish completely before transferring it to a freezer-safe container. Portion the shrimp in a way that allows for easy thawing. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and gently warm in a skillet, adding a splash of coconut milk for creaminess.
What if my shrimp turns out rubbery?
If your shrimp become rubbery, it was probably overcooked. Be sure to cook the shrimp just until they are opaque, typically about 1-2 minutes per side. If you’re worried about timing, take them out of the skillet while still slightly translucent to finish cooking in the sauce, as residual heat will carry them through.
Is this dish suitable for my allergies?
Very! This recipe contains shrimp, fish sauce (which may contain fish), and coconut milk. If you’re allergic to any of these, I recommend substituting shrimp with tofu or chicken and using soy sauce instead of fish sauce for a similar umami flavor while keeping it allergen-friendly. Always check ingredient labels for allergens.
How can I make this dish spicier?
The more the merrier! To amp up the heat in your Garlic Shrimp in Coconut Milk, consider adding finely chopped fresh chili peppers or more chili flakes to taste as you serve. You could also experiment with a dash of hot sauce directly in the sauce before mixing in those flavorful goodies!
Garlic Shrimp in Coconut Milk: A Tropical Delight You’ll Love
Ingredients
Equipment
Method
- In a bowl, combine the peeled and deveined shrimp with salt, black pepper, sweet paprika, and garlic powder. Stir well to ensure every shrimp is coated with the spices, then set it aside.
- Mince the garlic cloves, finely chop the yellow onion, and cut the cilantro.
- Heat both the butter and olive oil in a large skillet over high heat. Add the shrimp in a single layer, searing them for 1 minute on each side until they're opaque. Remove them from the skillet and set aside.
- Reduce the heat to low and add the minced garlic and diced onion to the same skillet. Sauté for about 3 minutes, or until the onions turn soft and fragrant.
- Pour in three-quarters of the coconut milk, allowing it to combine seamlessly with the sautéed garlic and onion. Mix the remaining coconut milk with cornstarch and add it to the skillet.
- Stir in the fish sauce, honey, and lime juice. Let the mixture simmer for 2 minutes.
- Gently stir in the chopped cilantro and return the shrimp to the skillet. Toss everything together and simmer for another minute or until heated through.
- Taste and adjust the flavors, adding more fish sauce or lime juice as needed.
- Top with extra cilantro, chili flakes, and freshly cracked black pepper. Serve immediately.