Creamy Coconut Shrimp Dish (Printer-Friendly)
Succulent shrimp in silky coconut sauce with zesty aromatics, ready in under 30 minutes—tropical flavors in every bite.
# What You'll Need:
→ Main
01 -
450 g large shrimp, peeled and deveined
02 -
30 ml olive oil
→ Aromatics
03 -
3 cloves garlic, finely minced
04 -
1 small yellow onion, finely diced
05 -
1 teaspoon ground ginger
06 -
0.5 teaspoon crushed red pepper flakes
→ Sauce & Seasoning
07 -
400 ml full-fat coconut milk
08 -
1 tablespoon freshly squeezed lime juice
09 -
Fine sea salt, to taste
10 -
Freshly ground black pepper, to taste
→ Garnish
11 -
2 tablespoons chopped fresh parsley or cilantro
→ For Serving
12 -
Steamed jasmine rice
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing for 2–3 minutes until softened and translucent.
02 -
Stir in ground ginger and crushed red pepper flakes, cooking for 30 seconds to release their aroma.
03 -
Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes on each side until the shrimp turn opaque and pink.
04 -
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat as needed and allow shrimp to simmer for 4–5 minutes until the sauce thickens slightly.
05 -
Stir in lime juice, season with salt and freshly ground black pepper to taste. Mix well to ensure even distribution of flavors.
06 -
Remove from heat. Sprinkle chopped parsley or cilantro over the dish. Serve hot with steamed jasmine rice.
# Extra Suggestions:
01 -
For a spicier version, add fresh sliced Thai chilies or a dash of sriracha to the sauce.
02 -
For a low-carb option, substitute jasmine rice with cauliflower rice.
03 -
Coconut milk provides a rich, dairy-free base while mellowing spices—use only full-fat coconut milk for best results.
04 -
This dish naturally intensifies in flavor after a day, making leftovers particularly delicious.