Creamy Coconut Shrimp Recipe

Quick and easy Creamy Coconut Shrimp ready in just 20 minutes! Juicy seared shrimp coated in a rich coconut cream sauce—perfect for weeknights or impressing guests. Inspired by Thai and Caribbean flavors.

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Course: Dinner, Main Course

Cuisine: Asian Fusion, Caribbean, Thai-Inspired

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 375kcal

Cost: $18–22

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition