Description
This Garlic Shrimp in Coconut Milk is a creamy, flavorful main course that combines succulent seared shrimp with a rich coconut milk sauce infused with garlic, lime, and cilantro. Quick and easy to prepare, it’s a perfect weeknight meal that pairs beautifully with rice, noodles, or crusty bread to soak up the luscious sauce.
Ingredients
Shrimp and Seasoning
- 1.1 pounds shrimp – peeled and deveined
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
Cooking Fats and Aromatics
- 1 tbsp unsalted butter
- 1 tbsp olive oil (or vegetable oil)
- 4 garlic cloves – minced
- 1 yellow onion – diced
Sauce Ingredients
- 1 can (14 oz / 400 ml) unsweetened full-fat coconut milk
- 2 tsp cornstarch
- 2 tbsp fish sauce
- 1 tsp honey
- 2 tbsp lime juice
- 2 tbsp chopped cilantro (plus more for serving)
To Serve
- Chili flakes (for serving)
- Freshly cracked black pepper (for serving)
Instructions
- Prepare Shrimp: Thaw shrimp if frozen, then pat dry thoroughly. Toss the shrimp in a bowl with salt, black pepper, sweet paprika, and garlic powder until evenly coated.
- Prep Aromatics and Sauce Ingredients: Mince garlic cloves, dice the yellow onion, chop cilantro, and measure out coconut milk, cornstarch, fish sauce, honey, and lime juice. Set aside for easy use.
- Heat Fat: In a large skillet, heat olive oil and unsalted butter over high heat until the butter melts and the mixture is hot and shimmering.
- Sear Shrimp: Arrange the seasoned shrimp in a single layer in the hot skillet. Sear each side for about 1 minute until shrimp turn golden and slightly crisp. Remove shrimp from skillet and set aside.
- Sauté Aromatics: Reduce heat to medium-low. Add diced onion and minced garlic to the skillet and sauté for 2 to 3 minutes until the onion is soft and fragrant.
- Add Coconut Milk: Pour about three-quarters of the coconut milk into the skillet with the sautéed aromatics and stir gently.
- Make Slurry and Thicken Sauce: In a small bowl, whisk the remaining quarter of the coconut milk with cornstarch to form a smooth slurry. Whisk this slurry into the skillet mixture. Stir continuously to incorporate.
- Season and Simmer: Add fish sauce, honey, and lime juice to the skillet. Let the sauce simmer gently for about 2 minutes, stirring occasionally until it thickens slightly.
- Finish the Dish: Stir in chopped cilantro, then return the seared shrimp to the skillet. Toss everything together to coat the shrimp in the sauce. Simmer for an additional 1 minute, or until shrimp are opaque and heated through.
- Adjust Seasoning: Taste the sauce and adjust seasoning if needed by adding more fish sauce or lime juice according to your preference.
- Serve: Serve hot, garnished with additional cilantro, chili flakes, and freshly cracked black pepper. Pairs wonderfully with basmati rice, noodles, crusty bread, or naan.
Notes
- Serve with basmati rice, noodles, crusty bread, or naan to soak up the sauce.
- Add quick-cooking greens like spinach, sugar snap peas, bell peppers, bok choy, or kale near the end to wilt lightly if desired.
- Store leftovers in an airtight container in the fridge and consume within 2 days for best freshness.
- Reheat gently on stove adding a splash of coconut milk or broth if sauce has thickened or separated.
- Freeze only the sauce (no shrimp) up to 1 month; thaw and reheat, then add freshly cooked or thawed shrimp before serving.
- Make the sauce ahead and reheat gently before adding shrimp for best texture.
- Swap proteins with scallops, firm white fish, or tofu (use soy sauce in place of fish sauce for vegetarian).
- Add red or yellow curry paste with the onions for a coconut curry variation.
- Adjust heat with more or less chili flakes, fresh chilies, or sambal oelek.
- Substitute honey with brown sugar or maple syrup.
- Use reduced-fat coconut milk for a lighter sauce though less creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Thai-inspired)
