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Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: A Quick Flavor Explosion

This Garlic Shrimp in Coconut Milk is a quick, gluten-free dish that delivers a flavor explosion, combining succulent shrimp with a creamy coconut sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Fresh shrimp, peeled and deveined
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black pepper Freshly cracked
For the Sauce
  • 2 tablespoons Unsalted butter Can substitute with olive oil
  • 1 tablespoon Olive oil Neutral vegetable oil can be used
  • 4 cloves Garlic cloves, minced Fresh garlic is key
  • 1 small Yellow onion, chopped Optional
  • 1 can Coconut milk Full-fat for creamy texture
  • 1 tablespoon Cornstarch Optional for thickening
  • 1 tablespoon Fish sauce Can substitute with soy sauce
  • 1 tablespoon Honey Maple syrup for vegan option
  • 2 tablespoons Lime juice Freshly squeezed
For the Garnish & Heat
  • 1/4 cup Cilantro, chopped Can substitute with parsley
  • 1/2 teaspoon Chili flakes Adjust based on spice preference
  • to taste Black pepper for serving

Equipment

  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Season the shrimp with salt, black pepper, paprika, and garlic powder. Let sit for about 10 minutes.
  2. Heat olive oil and butter in a skillet and sear the shrimp for 1 minute on each side until pink and opaque.
  3. Lower heat and sauté garlic and onion for 3 minutes until translucent.
  4. Add 3/4 of the coconut milk and mix. Combine remaining coconut milk with cornstarch and stir into skillet. Simmer for 2 minutes.
  5. Stir in fish sauce, honey, and lime juice. Simmer for another minute.
  6. Return shrimp to skillet and toss to coat. Simmer for 1 minute to heat through.
  7. Garnish with cilantro, chili flakes, and black pepper. Serve over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Customize by replacing shrimp with scallops or adding vegetables like bell peppers. Store leftovers in the fridge for up to 2 days or freeze for 1 month.

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