Garlic Shrimp Coconut Milk (Printable)

Succulent shrimp cooked with garlic and coconut milk, enriched with herbs and aromatic spices.

# 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, gluten-free if needed
10 - 1/2 teaspoon chili flakes
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# How-To:

01 - Pat the shrimp completely dry with paper towels. Season lightly with salt and pepper on both sides.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer without crowding. Sear for 1 to 2 minutes per side until just pink and opaque throughout. Transfer to a plate and set aside.
03 - Add the remaining oil to the same skillet. Sauté onion and bell pepper for 3 to 4 minutes, stirring occasionally, until softened and fragrant. Add garlic and stir constantly for 30 seconds until aromatic but not browned.
04 - Pour in coconut milk, soy sauce or fish sauce, lime juice, and chili flakes. Stir thoroughly to combine all ingredients. Bring to a gentle simmer over medium heat, stirring occasionally to prevent separation.
05 - Return the seared shrimp to the skillet along with any accumulated juices. Simmer for 2 to 3 minutes, stirring gently, until shrimp are heated through and sauce has slightly thickened. Remove from heat immediately to prevent overcooking.
06 - Sprinkle fresh cilantro and green onions over the top. Serve immediately while hot, accompanied by steamed jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.

# Expert Tips:

01 -
  • The creamy coconut sauce creates this luxurious texture that makes even a Tuesday dinner feel special
  • It comes together in under 30 minutes but tastes like something you'd order at a restaurant
  • The leftovers somehow taste even better the next day
02 -
  • Do not crowd the pan when searing shrimp or they will steam instead of getting that gorgeous golden color
  • The sauce will look thin at first but it thickens as it simmers and reduces slightly
  • Fresh lime juice is not optional here, it is what makes the coconut sauce taste bright instead of heavy
03 -
  • Full-fat coconut milk makes all the difference in texture and mouthfeel
  • Let the pan get properly hot before adding shrimp, and do not move them around while searing

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