Garlic Shrimp Coconut Milk (Print Version)
Sautéed shrimp simmered in creamy coconut milk with garlic and fresh herbs for a flavorful dish.
# 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
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 Make It:
01 - Pat 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; 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, chili flakes, and stir to combine. Bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer 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 Hints:
01 -
- The coconut milk creates this velvety sauce that clings to every single shrimp
- It comes together in under 30 minutes but tastes like something youd order at a restaurant
- The whole house smells incredible while its cooking
02 -
- Overcooked shrimp are a tragedy, pull them from heat as soon as they turn pink
- Letting the sauce reduce too much makes it less creamy and more like coconut paste
- Fresh lime juice at the end wakes up the entire dish
03 -
- Patting shrimp completely dry before cooking is the difference between nicely seared and sad and steamed
- Full-fat coconut milk might feel indulgent but low-fat versions just do not give you that luxurious sauce texture