Creamy Coconut Shrimp

Close-up of shrimp in creamy coconut sauce, garnished with chopped green onions and fresh herbs, with a spoon partially visible in the upper right corner—a mouthwatering look at this recipe for creamy coconut shrimp.

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Quick and easy creamy coconut shrimp recipe. Juicy shrimp in a garlicky coconut milk sauce with ginger, lime and a hint of chili. Delicious served over rice to soak up that addicting silky sauce!

Prep Time5

Total Time20

Course: Main Course

Keyword: Creamy Coconut Shrimp

Servings:

Calories: 483kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the marinade

2 tbsp light olive oil or avocado oil
2 tbsp honey or maple syrup
½ tbsp light soy sauce
2 tsp fish sauce
3 cloves garlic minced
2 tsp minced ginger
1 tsp sriracha or to taste
½ tsp garlic powder (optional)
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes
¼ tsp cayenne

To cook

1 lb (450g) jumbo shrimp peeled and deveined
1 tbsp light olive oil or as needed
2 tbsp lime juice to deglaze pan, plus extra to taste
2 large shallots or 1 medium onion, finely diced
14 oz (400g) full-fat coconut milk
3 tsp cornstarch diluted in 1 tbsp cold water (cornflour)
salt and pepper as needed

To serve

6 green onions (scallions) finely diced
4 tbsp chopped cashews or peanuts
2 tbsp chopped cilantro (coriander)
lime wedges

Instructions

Combine all the marinade ingredients in a bowl, add the shrimp and give them a quick stir. Leave them to marinate while you get on with the rest of the prep.
2 tbsp light olive oil, 2 tbsp honey, ½ tbsp light soy sauce, 2 tsp fish sauce, 3 cloves garlic, 2 tsp minced ginger, 1 tsp sriracha, ½ tsp garlic powder, ½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp cayenne
Heat oil in a large skillet and sear the shrimp, in batches, for a just couple of minutes over medium-high heat. Use a slotted spoon to set them aside – they don't have to be fully cooked at this point as we will be simmering them in the sauce.
1 lb (450g) jumbo shrimp, 1 tbsp light olive oil
Turn the heat down and deglaze the pan with the lime juice. Add a drizzle more oil if needed and sauté the shallots over medium-low heat until softened – about 5 minutes.
2 tbsp lime juice, 2 large shallots
Add the coconut milk and any remaining marinade and bring to a simmer. Cook for 3-4 minutes, adding the cornstarch slurry to thicken the sauce.
14 oz (400g) full-fat coconut milk, 3 tsp cornstarch diluted in 1 tbsp cold water
Return the shrimp to the pan and simmer for 2-3 minutes. Taste the sauce and adjust the flavor as needed by adding some more lime juice and seasoning.
salt and pepper
Garnish with the green onions, chopped cashews and fresh cilantro and serve over steamed jasmine rice or coconut rice or cauliflower rice for a low-carb option.
6 green onions , 4 tbsp chopped cashews, 2 tbsp chopped cilantro , lime wedges

Video

Notes

Store leftovers in an airtight container up to 2 days. To reheat, warm gently in a skillet over low heat until hot; avoid boiling or the shrimp can toughen. This dish is not really suitable for freezing.
This recipe also works well with scallops, salmon or cod – but be gentle when stirring to avoid flaking the fish. You can also use tofu, chickpeas or beans for a vegan version.

Nutrition