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Garlic Shrimp in Coconut Milk served in a skillet with creamy sauce, fresh herbs, and spices.
Reda

Garlic Shrimp in Coconut Milk

Plump shrimp simmered in a silky, garlicky coconut sauce that's ready in 20 minutes and tastes like a beach vacation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean-inspired, Thai-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs large shrimp peeled and deveined, tails on or off
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
For the Sauce
  • 2 tbsp coconut oil
  • 8 cloves garlic minced or grated (about 3 tablespoons)
  • 1 tbsp ginger freshly grated
  • 0.5 tsp red pepper flakes more to taste
  • 1 can full-fat coconut milk 13.5 oz, shaken well
  • 1.5 tbsp fish sauce
  • 2 tbsp lime juice freshly squeezed, about 1 large lime
  • 1 tsp brown sugar light or dark
For Serving
  • 0.25 cup fresh cilantro roughly chopped
  • 3 cups cooked jasmine rice warm, for serving

Equipment

  • Large skillet or braiser
  • Microplane or fine grater

Method
 

Prep
  1. Pat shrimp completely dry with paper towels - this is crucial for browning. Toss with salt and pepper in a bowl.
  2. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until shimmering. Add half the shrimp in a single layer and cook undisturbed until pink and golden at the edges, about 2 minutes per side. Transfer to a plate. Repeat with remaining shrimp, adding more oil if needed.
  3. Reduce heat to medium. Add remaining 1 tablespoon oil to the skillet. Saute garlic and ginger for 30 seconds until fragrant and just starting to turn golden at the edges - do not let it brown or it will turn bitter.
  4. Stir in red pepper flakes, then pour in coconut milk. Scrape up any browned bits from the pan bottom. Add fish sauce, lime juice, and brown sugar. Simmer gently for 3-4 minutes until slightly thickened and the surface shows small bubbles.
  5. Return shrimp and any accumulated juices to the skillet. Simmer for 1-2 minutes just until shrimp are heated through and coated in sauce. Taste and adjust with more lime or fish sauce if needed. Scatter cilantro over top and serve immediately over rice.

Notes

Buy frozen wild-caught shrimp and thaw overnight in the fridge - they often taste fresher than "fresh" shrimp at the counter. For a thicker sauce, simmer 2 minutes longer or stir in 1 teaspoon cornstarch slurry. Leftovers keep 2 days refrigerated; the sauce will thicken considerably when cold, so reheat gently with a splash of water or broth.