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Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: 20-Minute Tropical Indulgence

Garlic Shrimp in Coconut Milk is a quick, gluten-free dish combining shrimp in a creamy coconut sauce, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Peeled and deveined shrimp Can substitute with scallops or white fish.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black pepper Freshly cracked for depth.
  • 1 teaspoon Sweet paprika Smoked paprika can be used for a twist.
For the Sauce
  • 2 tablespoons Unsalted butter Can be replaced with more olive oil.
  • 2 tablespoons Olive oil Use vegetable oil if preferred.
  • 3 cloves Garlic Freshly minced; garlic powder is an alternative.
  • 1 medium Yellow onion Diced, shallots can be used instead.
  • 1 cup Unsweetened coconut milk Full-fat enhances richness.
  • 1 tablespoon Cornstarch Helps thicken; can omit for thinner sauce.
  • 1 tablespoon Fish sauce Substitute with soy sauce if desired.
  • 1 tablespoon Honey Replace with maple syrup for vegan option.
  • 2 tablespoons Lime juice Can substitute with lemon juice.
For Serving
  • 2 tablespoons Chopped cilantro Optional for freshness.
  • 1/2 teaspoon Chili flakes Adjust according to heat preference.
  • 1/2 teaspoon Black pepper Use freshly cracked for extra kick.

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine shrimp with salt, black pepper, sweet paprika, and garlic powder. Toss to coat the shrimp evenly.
  2. Heat a skillet over high heat, add olive oil and butter. Once butter melts, add shrimp in a single layer. Sear shrimp for about 1 minute on each side until pink.
  3. Lower the heat, add minced garlic and diced onion to the skillet. Sauté for about 3 minutes until onions are translucent.
  4. Pour in three-quarters of the coconut milk and mix well. In a separate bowl, combine remaining coconut milk with cornstarch until smooth, then add to skillet with fish sauce, honey, and lime juice. Simmer for about 2 minutes.
  5. Return the shrimp to the skillet, stirring to coat in the sauce. Let simmer for an additional minute until heated throughout.
  6. Remove from heat, check seasoning, and serve hot, garnished with cilantro, chili flakes, and black pepper. Pair with jasmine rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 700mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Serve immediately for the best flavor and texture. Perfect for busy weeknights or special occasions.

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