Garlic Shrimp Coconut Milk (Printable version)

Shrimp cooked with garlic and herbs in a rich coconut milk sauce, delivering creamy tropical flavors.

# Ingredient list:

→ Seafood

01 - 1 pound 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 ounce) 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

# Directions:

01 - Pat the shrimp completely dry with paper towels and season lightly with salt and pepper on both sides.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding; cook for 1 to 2 minutes per side until just pink and opaque throughout. Transfer shrimp to a plate and set aside.
03 - Add the remaining oil to the same skillet. Sauté onion and bell pepper for 3 to 4 minutes until softened and edges begin to brown. Add garlic and cook for 30 seconds until fragrant, stirring constantly.
04 - Pour in coconut milk, soy sauce or fish sauce, lime juice, and chili flakes. Stir thoroughly to combine and bring to a gentle simmer over medium heat.
05 - Return the shrimp and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat immediately. Sprinkle with fresh cilantro and green onions before serving hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Coconut milk transforms ordinary shrimp into something restaurant worthy
  • The whole dish cooks in one pan so cleanup is practically nonexistent
02 -
  • Do not crowd the pan when searing shrimp or they will steam instead of brown
  • Coconut milk can separate if boiled too vigorously so keep it at a gentle simmer
  • Shrimp continue cooking in the hot sauce so remove them while still slightly underdone
03 -
  • Room temperature shrimp cook more evenly than cold straight from the fridge
  • Taste the sauce before adding shrimp since seasoning needs vary by coconut milk brand

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