There’s something magical about the first bite of creamy coconut shrimp—tender, juicy shrimp bathed in a silky coconut cream sauce that’s full of warmth, spice, and that unmistakable tropical touch. I first made this Creamy coconut shrimp recipe on a weeknight when I needed something quick but comforting, and it instantly became a family favorite. This creamy coconut shrimp comes together in just 20 minutes, yet tastes like something you'd find at a cozy beachside bistro.
The combination of sweet coconut milk, gentle spices, and perfectly cooked shrimp creates a dish that’s both rich and refreshing. Whether you're cooking for a quiet dinner at home or sharing a special meal with friends, creamy coconut shrimp offers that perfect balance of easy and elegant. If you're anything like me, one spoonful of this luscious sauce over fluffy rice will have you dreaming of warm, breezy nights and going back for seconds. Trust me—this creamy coconut shrimp is the kind of recipe you'll want to make again and again.
Why This Creamy Coconut Shrimp Recipe is a Game-Changer
I can’t tell you how many times creamy coconut shrimp has saved the day in my kitchen. This dish has earned its place as a beloved favorite around the world—and for good reason. It’s rich and velvety from the coconut cream, but also bright and full of flavor thanks to a beautiful blend of spices. Inspired by both Thai and Caribbean cooking, this creamy coconut shrimp brings together the best of both worlds in one irresistibly tropical dish.
What truly makes this Creamy coconut shrimp recipe stand out is the way that luscious coconut sauce wraps around each shrimp, coating it in flavor without ever feeling heavy. It’s lighter than your typical cream-based seafood dishes, but still so satisfying. Whether I’m cooking a quiet dinner for two or making something a little extra for a family weekend meal, this creamy coconut shrimp never fails to impress.
We love serving it over jasmine rice in our home—it soaks up that dreamy sauce like a sponge. But it’s just as delicious over tender rice noodles for a Thai-style twist, or even tossed with pasta for a kid-friendly dinner that still feels special. However you serve it, creamy coconut shrimp is one of those dishes that always leaves everyone asking for seconds.
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Ingredients
For the Shrimp:
- Fresh shrimp, peeled and deveined (tails removed)
- Salt
- Black pepper
- Cornstarch
- Vegetable oil
For the Coconut Cream Sauce:
- Full-fat coconut milk
- Coconut cream (or the thick layer from chilled coconut milk)
- Garlic, minced
- Fresh ginger, grated
- Brown sugar
- Fish sauce (or soy sauce for vegetarian option)
- Lime juice
- Red pepper flakes (adjust to taste)
- Green onions, sliced
- Fresh cilantro, chopped
- Lime, cut into wedges
Ingredient Substitutions:
- For gluten-free: Replace fish sauce with tamari or coconut aminos
- For dairy-free: This Creamy coconut shrimp recipe is naturally dairy-free
- For lower carb: Serve over cauliflower rice instead of regular rice
- Fresh vs. frozen shrimp: Frozen shrimp works perfectly – just thaw completely and pat dry
The coconut milk is the star here, providing that rich, creamy base that makes this dish so special. Look for full-fat coconut milk rather than light versions, as the fat content is what creates that luxurious texture we're after.
See recipe card for quantities.
Instructions
Prepare and Sear the Shrimp
Pat the fresh shrimp completely dry with paper towels – this is crucial for getting a good sear. Season the shrimp with salt, pepper, and cornstarch, tossing gently to coat evenly. The cornstarch helps create a light coating that gives the shrimp a beautiful golden color and helps the coconut cream sauce cling better.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the seasoned shrimp in a single layer. Don't overcrowd the pan – work in batches if necessary. Let the shrimp cook undisturbed for 2-3 minutes until they develop a golden crust, then flip and cook another 1-2 minutes until pink and cooked through. Remove pan-seared shrimp to a plate and set aside.
Pro tip: Don't move the shrimp around too much during cooking. Letting them sit allows for that perfect golden sear that adds incredible flavor to the final dish.
Build the Aromatic Base
In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant – be careful not to burn them. The residual flavors from the shrimp will add depth to your coconut cream sauce. This step is crucial for building those complex layers of flavor that make restaurant-quality dishes so memorable.
Create the Coconut Cream Sauce
Pour in the coconut milk and coconut cream, stirring to combine. Add brown sugar, fish sauce, and red pepper flakes. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
The sauce should coat the back of a spoon when ready. If it seems too thin, continue simmering for a few more minutes. If it gets too thick, add a splash of water or additional coconut milk. Watch for the beautiful transformation as the sauce takes on a rich, velvety consistency that will make your taste buds dance.
Bring It All Together
Return the sautéed shrimp to the pan, nestling them into the coconut cream sauce. Simmer for 2-3 minutes to heat the shrimp through and allow the flavors to meld. Stir in lime juice, which brightens the entire dish and balances the richness of the coconut. This final touch of acidity is what separates good coconut shrimp from absolutely incredible coconut shrimp.
Remove from heat and garnish with sliced green onions and fresh cilantro. The herbs add a fresh pop of color and flavor that complements the rich creamy seafood beautifully. Take a moment to appreciate the gorgeous presentation – this dish looks as amazing as it tastes.
- Step 1: Prepare and Sear the Shrimp
Golden-sear shrimp in a skillet after coating with cornstarch.
- Step 2: Build the Aromatic Base
Sauté garlic and ginger until fragrant in the same skillet.
- Step 3: Create the Coconut Cream Sauce
Simmer coconut milk mixture until it thickens and becomes creamy.
- Step 4: Bring It All Together
Return shrimp to skillet, stir in lime juice, and garnish with herbs.
Essential Cooking Tips for Creamy coconut shrimp Success
Temperature Control: Keep the heat at medium to medium-low once you add the coconut milk. Too high heat can cause the coconut milk to separate or curdle.
Don't Overcook the Shrimp: Shrimp cook incredibly quickly. They're done when they turn pink and curl slightly. Overcooked shrimp become tough and rubbery, so watch them carefully.
Coconut Milk Consistency: If your coconut milk has separated in the can, whisk it together before adding to the pan. This is completely normal and doesn't affect the final result.
Health Benefits and Nutritional Value of Creamy coconut shrimp
This creamy coconut shrimp recipe isn't just delicious – it's also packed with nutritional benefits. Shrimp is an excellent source of lean protein, providing about 20 grams per serving while being naturally low in calories and carbs. It's also rich in selenium, vitamin B12, and iodine.
Coconut milk adds healthy medium-chain triglycerides (MCTs), which some studies suggest may support metabolism and provide quick energy. The garlic and ginger in the coconut cream sauce offer anti-inflammatory properties and immune system support.
This dish is naturally gluten-free and can easily fit into keto, paleo, or Whole30 diets when served with appropriate sides. For those watching their carb intake, this tropical shrimp dish is perfect over cauliflower rice or zucchini noodles.
Creative Variations and Substitutions
Spicy Coconut Shrimp Version
Add an extra teaspoon of red pepper flakes and a diced jalapeño to the garlic and ginger for a fiery kick. You can also stir in a tablespoon of sriracha or your favorite hot sauce.
Thai Coconut Shrimp Style
Include a tablespoon of Thai red curry paste when building the sauce base, and add some Thai basil along with the cilantro for an authentic Southeast Asian flavor profile.
Caribbean Coconut Shrimp Twist
Add a pinch of allspice and some diced pineapple chunks during the last few minutes of cooking for a tropical island vibe.
Protein Swaps
This coconut cream sauce works beautifully with chicken, tofu, or even white fish like cod or mahi-mahi. Adjust cooking times accordingly.
Make it a Complete Meal
Transform this into creamy shrimp over noodles by serving over rice noodles, or create a seafood pasta with coconut cream by tossing with your favorite pasta shape.
Equipment
A large, heavy-bottomed skillet or wok is ideal for this Creamy coconut shrimp recipe because it distributes heat evenly and prevents hot spots that could cause the coconut milk to separate. If you don't have a wok, a large sauté pan works perfectly.
A good whisk helps incorporate the coconut milk smoothly, and a wooden spoon is gentle enough for stirring without scratching your cookware. Having a fine-mesh strainer on hand is useful if you need to strain any lumps from the coconut milk.
For the best flavor, use a microplane grater for the ginger – it creates a finer texture that distributes more evenly throughout the sauce than chopping with a knife.
Storage and Meal Prep Tips
Store leftover creamy coconut shrimp in an airtight container in the refrigerator for up to 3 days. The coconut cream sauce may thicken when chilled, which is perfectly normal. When reheating, add a splash of coconut milk or water and warm gently over medium-low heat, stirring frequently.
While this dish is best enjoyed fresh, you can prep components ahead of time. Clean and season the shrimp up to 24 hours in advance, and mix all the sauce ingredients together (except the lime juice) and store covered in the fridge.
For freezing, the sauce freezes well for up to 3 months, but previously frozen shrimp can become a bit tough when refrozen. If you must freeze leftovers, use them within 1 month and thaw completely before reheating.
The Flavor-Building Secret Behind My Creamy Coconut Shrimp
Here’s a little secret I’ve learned after countless batches of creamy coconut shrimp—the magic isn’t just in the ingredients, it’s in the love and attention you give each step. I always start by searing the shrimp until they’re just golden around the edges. That quick sear creates a caramelized base that deepens the whole dish. But the real game-changer? Tasting the sauce before the shrimp go back in. Coconut milk can be temperamental—some batches are sweeter, others richer—so I always adjust with a pinch of salt, a dash of lime, or a little heat to find that perfect balance. This extra care is what transforms a good creamy coconut shrimp into something truly unforgettable.
FAQ
How do Chinese restaurants make shrimp so tender?
Chinese restaurants often use a technique called velveting, where shrimp are marinated in egg white, cornstarch, and a touch of oil before quick cooking. This creates a silky coating that locks in moisture, resulting in tender, juicy shrimp every time. A brief blanching or stir-fry finishes the process for that signature soft texture.
What sauce goes best with coconut shrimp?
Coconut shrimp pairs beautifully with sweet and tangy sauces. A classic choice is a pineapple or mango dipping sauce, but creamy Thai chili sauce or even a citrusy honey-lime glaze complements it well. For a richer option, try a garlic-lime aioli or a spicy sriracha mayo to balance the sweetness of the coconut.
How to make coconut milk thick and creamy?
To thicken coconut milk, gently simmer it uncovered to reduce moisture and concentrate richness. For an ultra-creamy texture, use full-fat canned coconut milk and stir occasionally. You can also add a slurry of cornstarch or arrowroot for added body. Avoid boiling too hard, which can cause the coconut milk to split or separate.
Are frozen coconut shrimp already cooked?
Most frozen coconut shrimp are partially cooked through par-frying before freezing. While they’re not fully cooked, they’re safe to bake or air fry straight from frozen until golden and crispy. Always check the packaging instructions and ensure the internal temperature reaches 145°F for fully cooked, juicy shrimp with a crispy coconut crust.
Why This Creamy Coconut Shrimp Will Be Your Go-To Dinner Again and Again
This creamy coconut shrimp isn’t just a recipe—it’s a little escape to somewhere warm and full of flavor, right from your kitchen. It’s proof that weeknight dinners don’t have to be boring or time-consuming. In just 20 minutes, you’ll create a dish that’s rich, comforting, and layered with tropical goodness. The creamy coconut sauce is so versatile, you’ll want to drizzle it over everything—and trust me, once you master it, you’ll start exploring even more seafood magic in your own style.
If you’re loving shrimp recipes that deliver bold flavors with minimal fuss, be sure to check out my Shrimp Chimichurri for a vibrant, herby twist, or try the irresistibly indulgent Marry Me Shrimp Pasta that’s perfect for special nights in. Whether you’re cooking for yourself or sharing with someone you love, this creamy coconut shrimp is the kind of meal that leaves a mark—and becomes a favorite.
Related
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Pairing
These are my favorite dishes to serve with this Creamy Coconut Shrimp recipe:
Creamy Coconut Shrimp Recipe
Equipment
- Skillet or Wok Heavy-bottomed, large surface area
- Whisk For combining sauce smoothly
- Wooden Spoon Gentle on nonstick surfaces
- Microplane Grater For fine ginger grating
- Knife + Cutting Board For prepping aromatics
Ingredients
For the Shrimp
- 1.5 lbs Shrimp Large, peeled, deveined
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Cornstarch Helps sauce cling to shrimp
- 2 tablespoon Vegetable Oil For searing
For the Sauce
- 14 oz Coconut Milk Full-fat only
- 0.25 cup Coconut Cream Or thick part of chilled coconut milk
- 3 cloves Garlic Minced
- 1 tablespoon Ginger Fresh, grated
- 2 tablespoon Brown Sugar Adjust for sweetness
- 2 tablespoon Fish Sauce Or soy sauce for vegetarian version
- 1 tablespoon Lime Juice Fresh-squeezed
- 1 teaspoon Red Pepper Flakes Adjust for spice level
- 2 Green Onions Sliced
- 0.25 cup Cilantro Fresh, chopped
- 1 Lime Cut into wedges
Instructions
- Pat shrimp dry and season with salt, pepper, and cornstarch.
- Sear shrimp in hot oil until golden and cooked through.
- Remove shrimp; sauté garlic and ginger in same skillet.
- Add coconut milk, coconut cream, sugar, fish sauce, pepper flakes. Simmer.
- Return shrimp, stir in lime juice, garnish with herbs.
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