Are you tired of weeknight dinners feeling like a giant chore? Me too! That’s why I always keep shrimp on hand, because honestly, nothing beats getting a huge flavor payoff in under 30 minutes. This Creamy Coconut Shrimp recipe is my absolute winner when I need something dreamy, rich, and totally satisfying without spending an hour nursing a sauce.
I’ve been making this specific version—the one using full-fat coconut milk balanced with a touch of lime—for years. I’ve tweaked it until the sauce is exactly right: velvety, slightly sweet, and savory all at once. If you ever need another quick flavor bomb, check out my recipe for my flavorful shrimp pasta, but this coconut version is special. Seriously, people ask for the recipe every single time I make it. It tastes gourmet, but trust me, it’s one of the easiest things you’ll ever whip up. You absolutely need to try this one tonight!
Why This Creamy Coconut Shrimp Recipe Works So Well
What makes this dish my go-to, you ask? It’s all about maximum impact for minimum effort. Seriously, it’s lightning fast—we’re talking less than 25 minutes total!
- It delivers that incredible tropical richness you crave without being heavy.
- The lime juice cuts through the coconut milk beautifully, adding a necessary tang.
- Plus, for all my friends avoiding gluten, this entire recipe is naturally good to go!
If you’re looking for more quick seafood ideas, you should totally browse my collection of 10 delicious cooked shrimp recipes. But this creamy one might just top the list!
Gathering Ingredients for Perfect Creamy Coconut Shrimp
Okay, before you even think about turning on the stove, we need to have a quick inventory check. Getting the right ingredients prepped makes this whole process feel like magic because everything just flows together neatly. When I make my signature Creamy Coconut Shrimp, I always line up exactly what I need so I’m not scrambling later.
You’ll need about one full pound of large shrimp—and make sure they are peeled and deveined, that saves so much hassle later! Then for our base, we’re using one tablespoon of olive oil to get things started, two little cloves of garlic that you’ll want to mince up finely, and just one shallot chopped super small. The real star, though, is that can of full-fat coconut milk, which is 13.5 ounces, paired with half a cup of chicken broth. Don’t forget the flavor boosters: one tablespoon of lime juice, a teaspoon of curry powder, a pinch of salt, and just a tiny bit of pepper. We finish it off with two tablespoons of fresh cilantro chopped up for garnish. If you like to see other creamy goodness, you HAVE to check out my creamy garlic shrimp pasta, but for now, let’s talk execution!
Ingredient Notes and Substitutions for Creamy Coconut Shrimp
Listen, for this sauce to be truly *creamy*, you must splurge on that can of full-fat coconut milk. The lighter stuff just won’t give you that velvety coating we are after, trust me. If you absolutely must use frozen shrimp, just thaw them completely and pat them bone dry first. And that cilantro? It adds such a fresh finish, but if you’re one of those people who think it tastes like soap, fresh parsley is a perfectly acceptable, bright replacement!
Expert Tips for Making Your Creamy Coconut Shrimp Recipe
Okay, I’m going to tell you a little secret about cooking shrimp: they go from perfectly tender to rubbery little mistakes in about twelve seconds flat. You really need to watch them! If you happen to overcook them—and trust me, I have—they get tough. The trick is to cook them *mostly* in the beginning, pull them out, and then let them finish warming up in that glorious sauce.
I learned this the hard way once when I was distracted by a phone call. When I came back, everything looked done, but the shrimp were like tiny pink erasers. My fix? I immediately poured a splash of cold water into the pan to stop the cooking process, then added a bit more broth and simmered the sauce down hard to rebuild that creamy thickness. It saved dinner!
When you are simmering that coconut milk and broth mixture, don’t rush the reduction. You want it to thicken just enough so it clings happily to the shrimp, not slide right off. If the sauce looks too thin after five minutes, just keep that heat at a gentle simmer—don’t let it boil violently! For another dish where cooking time is key, check out my irresistible garlic lemon shrimp skillet recipe. It follows similar timing rules!
Step-by-Step Instructions for Creamy Coconut Shrimp
Alright, let’s get cooking! This is where the magic happens, and honestly, it’s so straightforward you’ll feel like a professional chef. Seriously, the whole thing moves so fast, which is why my 10-minute honey garlic shrimp recipe is also a weeknight warrior.
Step One: The Base. Get a big skillet—you need room to move things around—over medium heat and put in your olive oil. Once it shimmers just a little, toss in that minced garlic and the finely chopped shallot. Don’t walk away! You only want them softened up until you can smell that fragrant aroma, which usually takes about two quick minutes. We aren’t browning them, just waking them up!
Step Two: The Sear. Now, add all your shrimp right into that fragrant oil mixture. Spread them out so they cook evenly. They cook incredibly fast! Give them about two to three minutes on each side until they turn pink and opaque. The second they look done, pull them out of the pan and set them aside on a clean plate. They’re just taking a little break!
Step Three: Building the Sauce. Pour in your full-fat coconut milk and the chicken broth right into the same pan—don’t wash it, we want all those tasty brown bits! Bring that up to a gentle simmer. Now, whisk in your lime juice, curry powder, salt, and pepper. Let this sauce bubble gently and reduce for about five minutes. It needs a little time to thicken up and concentrate those amazing flavors.
Step Four: The Finish. This is the best part! Turn the heat down to low and return your cooked shrimp back into that glorious, hot sauce. Let them hang out for just one minute to heat through completely. Remember, we aren’t cooking them more, just warming them up. Right before you take it off the heat, sprinkle all that fresh, chopped cilantro over the top. That’s it! Dinner is served.
Serving Suggestions for Your Creamy Coconut Shrimp
Okay, you’ve got this incredible, rich, perfectly flavored Creamy Coconut Shrimp. Now we have to figure out what to serve it with! If you don’t serve this with something that can soak up every last drop of that sauce, you are missing out on half the magic, plain and simple. That’s why I always go back to the basics that compliment the tropical flavor.
If you want something light and fluffy, a big bed of steamed white rice works like a dream. It lets the curry and coconut flavors really shine without competing. But honestly? My favorite thing to serve alongside this is something sturdy for dipping, like a crusty sourdough or even better, some homemade cornbread. You can find the absolute best recipe for that over here: Ultimate Homemade Cornbread. It’s fantastic for scooping up every tiny bit of sauce left in your bowl!
Remember what I wrote in the notes—make sure you have something that can handle that luscious sauce! If you’re serving it to guests, maybe a side of lightly steamed green beans or some quick sautéed spinach keeps the plate looking vibrant and keeps the main attention on the shrimp.
Storing and Reheating Leftover Creamy Coconut Shrimp
Nobody wants to waste any of that beautiful, rich sauce, right? Leftovers are the best, but we have to treat shrimp gently, even when they are swimming in coconut milk. If you happen to have any of this lovely Creamy Coconut Shrimp left over—and I hope you do—storage is key to keeping the texture happy.
For the fridge, seal it up tight in an airtight container. It keeps wonderfully for about three days. That sauce really locks in the flavor overnight, which I actually love! But when it comes to freezing, I usually only freeze the sauce part if I’ve made a huge batch. Shrimp can get a little chewy after thawing, and I prefer them perfectly snappy.
When you are ready to eat those leftovers, please, please don’t just microwave them on high! That’s how you turn those sweet shrimp into pink rocks. The secret for reheating is to use low, gentle heat on the stovetop. Pour the shrimp and sauce into a small saucepan over low heat. You want to warm it slowly until it’s just steaming hot. Adding just a tiny splash of water or broth when you reheat prevents the sauce from seizing up or sticking to the pan. Seriously, low and slow is the way to go to keep those shrimp tender right till the last bite!
Frequently Asked Questions About Creamy Coconut Shrimp
I always get so many great questions whenever I post this recipe, which just proves how much you all love a good, quick seafood dish like this Creamy Coconut Shrimp! Since it’s so popular, I rounded up a few things folks ask me most often about tweaking or troubleshooting!
Can I use frozen shrimp for this recipe?
Yes, you absolutely can! Honestly, most of the time I use frozen raw shrimp because it’s what I have on hand. Just make sure you thaw them completely before you start cooking. The most important part is drying them off really, really well with paper towels once they are thawed. If they are wet, they steam instead of sear, and we want a nice little sear on those bad boys before they hit the sauce!
How do I make this spicy? I like a kick!
That’s an easy fix! The curry powder gives a nice warmth, but if you want a real punch, skip the tiny pinch of pepper and add about half a teaspoon of cayenne pepper right in with your curry powder when you’re seasoning the sauce. Or, my favorite way to boost the heat is to use 1/4 teaspoon of crushed red pepper flakes during the step where we soften the garlic and shallots. You can get a similar flavor profile if you check out my creamy Cajun shrimp pasta, just adjust the heat level in that one too!
What happens if I use light coconut milk instead of full-fat?
Oh, honey, don’t do it if you want *creamy*! If you use light coconut milk, your final sauce will be thin and watery. It won’t reduce down properly because it just doesn’t have enough fat content. You won’t get that rich, luxurious coating on the shrimp. If you ever need a liquid base for something like a seafood cream soup, you might be okay with light, but for this specific sauce, stick to the full-fat bestie!
Can I add vegetables without messing up the timing?
Totally! If you want some greens, I suggest slicing up some bell peppers or mushrooms. Toss those in right after you remove the shrimp in Step 2, and cook them for about 3-4 minutes until they tenderize a bit. Then proceed with making the sauce. They’ll finish cooking when you return the shrimp to the pan.
Estimated Nutritional Profile for Creamy Coconut Shrimp
I know many of you are tracking just what goes into your belly, and I totally get that! When I sit down with my family to eat this wonderful Creamy Coconut Shrimp, I like to have a general idea of the good stuff we’re consuming. This recipe is packed with protein, which is fantastic for keeping you full!
Here are the estimated nutritional values based on the ingredients listed for one serving. Remember, these numbers are just a guideline, seriously–they change depending on the exact brand of coconut milk you buy or just how heavy you are with that lime juice!
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 250mg
See? Thirty-five grams of protein—that’s a winner right there! Just remember, because we are using full-fat coconut milk, the saturated fat is naturally a little higher, but boy, does that give us the texture we want for that amazing creamy sauce. If you’re counting macros or watching sodium, always use low-sodium broth to help keep those numbers in check!
Share Your Creamy Coconut Shrimp Experience
Well, that’s it! We’ve navigated the whole journey together, from gathering those aromatic shallots to drizzling that gorgeous, rich sauce over perfectly cooked shrimp. I truly hope you get to enjoy this lightning-fast version of Creamy Coconut Shrimp just as much as I do!
Now, the kitchen fun doesn’t end when the pan comes off the heat! I would absolutely *love* to hear what you thought about it. Did you manage to get the sauce just as velvety as you hoped? Did you serve it over rice or try it with something completely different?
Please, please hop down to the comments section below and leave me a star rating and tell me how it went! It helps me know which recipes you all are loving the most. And if you snapped a glorious picture of your finished dish glistening under the kitchen lights, tag me on social media! Sharing our home cooking successes is what this whole thing is about—it keeps the inspiration flowing for everyone.
If you have any burning questions that I didn’t cover in the FAQs (like, “Can I use frozen cilantro?”—that happened once!), don’t hesitate to drop a line. You can always send me a direct message through the contact page, too. Happy cooking, and enjoy that amazing creamy seafood!
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Creamy Coconut Shrimp
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A simple recipe for shrimp cooked in a rich coconut sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp lime juice
- 1 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and shallot; cook until softened, about 2 minutes.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Pour coconut milk and chicken broth into the skillet. Bring to a simmer.
- Stir in lime juice, curry powder, salt, and pepper. Let the sauce simmer and reduce slightly for 5 minutes.
- Return the cooked shrimp to the skillet. Cook for 1 minute to heat through.
- Garnish with fresh cilantro before serving.
Notes
- Serve this dish over white rice or with crusty bread to soak up the sauce.
- For a thicker sauce, simmer for a few extra minutes until it coats the back of a spoon.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
- Cholesterol: 250
Keywords: coconut shrimp, creamy sauce, quick dinner, seafood, shrimp recipe