Delicious Garlic Shrimp cooked in creamy coconut milk served in a bowl

Garlic Shrimp in Coconut Milk

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Garlic Shrimp in Coconut Milk: A Cozy Recipe to Savor

There’s something simply magical about the way a creamy, dreamy sauce envelops tender shrimp, creating a heartwarming dish that feels like a hug in a bowl. Growing up, my mother would often make a similar shrimp recipe on rainy Sunday afternoons, as the scent of garlic wafted through our cozy kitchen. It brought warmth, not just to the meal, but to our hearts as well.

This Garlic Shrimp in Coconut Milk recipe is one of those easy weeknight dinner gems that you’ve got to have in your repertoire. It’s creamy, wholesome, and oh-so-satisfying, making it perfect for any occasion. Trust me; this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
  • Creamy Comfort: The luscious combination of coconut milk creates a warming sauce that hugs each shrimp beautifully.
  • Flavorful and Fragrant: With garlic, lime, and cilantro, your kitchen will smell divine as you cook!
  • Customizable: Easily adjust the flavors to suit your tastes, adding spices or vegetables as you like.
  • Family-Friendly: A crowd-pleaser, this dish will have everyone asking for seconds, even the pickiest eaters!

What You’ll Need

Gather these simple ingredients for a delightful meal:

  • 1.1 pounds shrimp (peeled and deveined)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil (or vegetable oil)
  • 4 garlic cloves (minced)
  • 1 yellow onion (diced)
  • 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
  • 2 tsp cornstarch
  • 2 tbsp fish sauce
  • 1 tsp honey
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro (more for serving)
  • Chili flakes (for serving)
  • Freshly cracked black pepper (for serving)

How to Make Garlic Shrimp in Coconut Milk

  1. Begin by prepping all your ingredients. In a bowl, add shrimp, salt, black pepper, sweet paprika, and garlic powder. Toss to combine and set aside.
  2. Mince the garlic cloves, finely chop the onion, and prepare the cilantro.
  3. In a large skillet, heat the olive oil and butter over high heat. Add shrimp in a single layer and sear for about 1 minute on each side. Once cooked, remove them from the skillet and set aside.
  4. Lower the heat to low and add the minced garlic and diced onion to the skillet. Sauté for about 3 minutes, until soft and fragrant.
  5. Pour in ¾ of the coconut milk and stir. In a separate bowl, mix the remaining coconut milk with cornstarch, then add this mixture to the skillet.
  6. Stir in fish sauce, honey, and lime juice, allowing it to simmer for 2 minutes.
  7. Toss in the chopped cilantro and return the shrimp to the skillet, coating them in the sauce. Let everything simmer for an additional minute to heat through.
  8. Taste the dish and adjust the seasonings with more fish sauce or lime juice, as desired.
  9. Top with additional cilantro, chili flakes, and a sprinkle of freshly cracked black pepper. Serve immediately and enjoy the cozy goodness!

Variations & Creative Twists

  • Zesty Coconut Lime Shrimp: For a zesty kick, add a bit of lime zest along with your lime juice!
  • Vegetable Delight: Toss in some sweet bell peppers or snap peas for a colorful crunch.
  • Spicy Twist: If you enjoy heat, add more chili flakes or even diced jalapeños for a fiery flavor.
  • Creamy Currant: Stir in a touch of curry powder to the mix for an exotic twist that complements the coconut beautifully.

Chef Emma’s Helpful Tips

  • Prep Ahead: You can prep the shrimp and chop veggies a few hours in advance to speed up the cooking process.
  • Ingredient Swaps: If you’re out of fish sauce, soy sauce makes a great substitute for depth of flavor.
  • Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the shrimp are best enjoyed fresh!
  • Serving Suggestions: Serve this dish over a bed of rice or quinoa to soak up that delicious coconut sauce.

Nutrition Information per Serving

  • Serving Size: 1 bowl
  • Calories: 365
  • Carbohydrates: 8g
  • Sugar: 3g
  • Fat: 25g
  • Protein: 30g
  • Sodium: 1200mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can prepare everything in advance and simply heat it up before serving.

Can I use different ingredients?
Absolutely! You can swap shrimp for chicken or tofu, and experiment with other vegetables.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to keep the shrimp tender.

How long does it last?
Leftovers can be stored in the refrigerator for up to 48 hours, but the shrimp are at their best when enjoyed fresh.

Final Thoughts

This Garlic Shrimp in Coconut Milk recipe is not just a meal; it’s an experience that warms the soul and brings a little piece of comfort to your dining table. Whether you’re living life solo or feeding the family, this dish is sure to bring smiles and satisfied bellies. Save this to your weeknight dinner board so it’s ready for your next cozy night in! Enjoy cooking, and remember — good food is made even better with love.

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Garlic Shrimp in Coconut Milk

  • Author: Chef Emma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Pescatarian
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Description

A creamy, flavorful garlic shrimp dish enveloped in coconut milk, perfect for weeknight dinners.

Ingredients

Scale
  • 1.1 pounds shrimp (peeled and deveined)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil (or vegetable oil)
  • 4 garlic cloves (minced)
  • 1 yellow onion (diced)
  • 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
  • 2 tsp cornstarch
  • 2 tbsp fish sauce
  • 1 tsp honey
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro (more for serving)
  • Chili flakes (for serving)
  • Freshly cracked black pepper (for serving)

Instructions

  1. Prep all ingredients by seasoning shrimp with salt, black pepper, paprika, and garlic powder. Set aside.
  2. Mince garlic, chop onion, and prepare cilantro.
  3. Heat olive oil and butter in a large skillet over high heat. Sear shrimp for 1 minute on each side, then remove and set aside.
  4. Lower heat and sauté minced garlic and diced onion in the skillet for 3 minutes.
  5. Pour in ¾ of the coconut milk and stir. Mix remaining coconut milk with cornstarch and add to skillet.
  6. Stir in fish sauce, honey, and lime juice, letting it simmer for 2 minutes.
  7. Add chopped cilantro and return shrimp to the skillet, coating in sauce. Let simmer for 1 minute.
  8. Adjust seasoning if needed, then top with cilantro, chili flakes, and black pepper. Serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 2 days, best enjoyed fresh.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 365
  • Sugar: 3g
  • Sodium: 1200mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 200mg

Keywords: garlic, shrimp, coconut milk, easy dinner, comfort food, seafood

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