We love a good takeout meal at our house, but ordering out multiple times a week starts to get really expensive. That’s why we created this creamy coconut shrimp recipe that’s quick enough to make on a weeknight, or can satisfy any weekend restaurant cravings. Plus, it’ll also be prepared before the takeout arrives at your door – that’s definitely a win in our book!
This creamy coconut shrimp also uses one skillet, keeping clean-up simple. We use coconut milk for it’s velvety texture and rich flavor, and it also keeps this meal dairy-free too. We always serve it over white rice, but brown rice, even whole grains, like quinoa or millet, are delicious. If you love an easy shrimp dish, be sure to also try our teriyaki shrimp stir-fry.
Why you’ll love this recipe
If you love an Asian buffet, this recipe is usually one of the dishes being served. We love to create the whole experience right at home in half the time.
- Quick-to-Make dinner – With minimal recipe steps, this meal will be made start to finish in the blink of an eye!
- Easy to cook – This is a foolproof recipe any beginner or expert cook can master with no chopping, slicing, or dicing.
- Full of flavor – The tropical and slightly sweet flavors from canned coconut milk balance out perfectly with tangy lime and vibrant ginger in the sauce.
Tips for Busy Cooks
When it comes to buying shrimp, there are too many options. We recommend buying the kind that’s already peeled and deveined from your seafood counter. This removes all of the prep work! If you want, you can also buy peeled, frozen shrimp and thaw it in the fridge the night before.
Key Ingredient Notes
- Coconut oil – This is a versatile, high-heat oil with a subtle coconut flavor. It’s solid at room temperature but will melt quickly when exposed to heat. Substitute coconut oil with avocado or vegetable oil if you don’t have it on hand.
- Shrimp – We recommend buying fresh shrimp that’s already peeled and deveined for ease. We know that fresh shrimp can be pricey. So, frozen is fine, too. Just plan on the extra thawing time. You’ll need 2 lbs of large shrimp, roughly 26-30 pieces per pound.
- Coconut milk – Use full-fat canned coconut milk, not the refrigerated carton varieties. Canned coconut milk has a thick and creamy texture needed for this recipe.
- Garlic – This adds a tangy, savory boost to the cream sauce.
- Lime juice – Skip the bottled stuff. Fresh is always best! You’ll also need some lime zest. So, buying a few fresh limes to keep in the fridge is worth it. Lime brightens the sauce with a zesty, citrus taste.
- Ginger – Fresh ginger root is warm, slightly spicy, and adds an authentic Asian flavor.
- Sugar – Adding one tablespoon of sugar slightly sweetens the sauce and balances out the savory coconut milk. I used granulated white sugar, but coconut sugar would work as well.
- Salt – Use kosher salt, and adjust to taste. Adding salt is really important in this recipe, because it enhances the flavors of the coconut sugar, creating a bolder, sweeter dish.
- White rice and lime wedges are optional but recommended for serving.
How to make creamy coconut shrimp
Before you even start cooking the coconut milk shrimp, start a pot of rice. The shrimp will cook so quickly, it may even be finished before the rice is ready!
Step 1: Heat the coconut oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 2-3 minutes, or until they turn pink and are cooked through.
Step 2: Remove the shrimp from the skillet onto a clean plate. Cover and set aside. Add the coconut milk into the now-empty skillet.
Step 3: Stir in garlic, lime juice, ginger, lime zest, sugar, and salt into the skillet. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, and let the mixture simmer for 5-8 minutes to thicken.
Step 4: Add the shrimp back to the skillet and cook for an additional 2-3 minutes. Serve creamy coconut shrimp over steamed white rice with a few lime wedges on the side.
Expert Tips:
- Don’t overcook your shrimp, this will make it tough and rubbery! To avoid this, keep a close eye on it, and remove it from the heat as soon as it is firm and turns pink and opaque.
- To easily “mince” ginger, use a microplane. Peel the ginger first using a vegetable peeler or a spoon and then grate it into a paste.
- If you need to thaw your frozen shrimp quickly, fill a large bowl filled with cold tap water. Change the water every 5 minutes until the shrimp have thawed. After 5-7 minutes, you should be able to peel the shrimp, which will speed up the time it takes for them to thaw.
- Be sure to buy full-fat coconut milk and shake it well before adding it to the pan. The milk can often separate in the can, so make sure the cream is mixed in with the liquid before using.
How to peel and devein shrimp
It’s easy to peel and devein shrimp yourself, here are our steps to make it quick:
- To peel shrimp, simply pinch the shell and twist it off. The soft shell will crack easily and slide right off. Pull the tail off at this time as well.
- To devein shrimp, make a shallow cut down the back of the shrimp using a sharp paring knife. Open the cut portion, locate the dark string, and gently pull it out.
What to serve with creamy coconut shrimp
Rice will soak up the creamy, zesty coconut sauce the best! Stick with plain white rice (like this super fluffy Instant Pot rice). Or, serve it over cilantro lime rice, saffron rice, or garlic butter rice.
Or, if you’re looking for something different, try serving your creamy coconut shrimp over quinoa, kelp noodles, rice noodles, or soba noodles instead. Don’t forget to add a side of air fryer Brussels sprouts or oven roasted mixed vegetables for a pop of color and nutrients, too!
Time-Saving Tips:
- It’s worth it to purchase peeled and deveined shrimp. You’ll find packages of frozen shrimp labeled as such. Or, you can check with the seafood counter at your local grocery store. They might do it for you!
- Buy ready-to-use squeeze tubes of minced garlic and ginger (found in the produce section at your local grocery store) or frozen herb cubes.
- Use microwaveable rice pouches, or make a big batch of rice at the beginning of the week to have on hand for easy dinners.
Storing and Make Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Place the creamy coconut shrimp sauce and cooked rice in separate containers if possible.
Be cautious when reheating the coconut shrimp, this can cause the shrimp to overcook. Warm leftovers on the stove over low heat for a few minutes, or in one-minute intervals in the microwave.
Thanks to the lack of dairy in the coconut shrimp recipe, it freezes very well! Let the dish cool completely, transfer it to a plastic freezer bag, and freeze for up to 3 months.
It’s easy to prep this recipe ahead especially if it’s for a busy weeknight. Simply cook the shrimp, and make the rice up to 24 hours in advance. Complete the remaining recipe steps when you’re ready to prepare dinner.
FAQs
Frozen shrimp is perfectly fine to use! Just factor in the additional time needed to thaw the shrimp. It’s safest to thaw shrimp overnight in the refrigerator in a colander with a bowl underneath to catch excess water. Plan for at least 12 hours in the fridge for the shrimp to fully defrost.
Coconut milk is made by soaking grated coconut meat in water. The water becomes “milk” after it’s soaked for about an hour and strained. This results in a low-fat, thin, watery milk product. Coconut cream is made in a similar way, except with less water, and the water isn’t strained. Instead, the soaking water is blended with the coconut meat into a cream. The biggest difference between coconut milk and coconut cream is the consistency and the fat content.
Coconut shrimp is popular in Southeast Asian and tropical cuisines. Variations of coconut shrimp recipes are commonly served in the Caribbean, Thailand, and Indonesia. You’ll find coconut shrimp in restaurants across the United States as well.
Creamy Coconut Shrimp
Ingredients
- 1 tablespoon coconut oil or olive oil
- 2 lbs large shrimp (26-30 per lb, peeled and deveined) Note 1
- 1 (14oz) can coconut milk Note 2
- 3 tablespoons minced garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon freshly grated lime zest
- 1 tablespoon sugar
- ¼ teaspoon salt
For serving:
- Cooked white rice
- Lime wedges
Instructions
- In a large skillet, heat coconut oil over medium high heat.1 tablespoon coconut oil
- Add shrimp and sauté, stirring frequently, until opaque and cooked through, 2-3 minutes.2 lbs large shrimp
- Transfer the shrimp onto a plate.
- Add coconut milk, garlic, ginger, lime juice, ginger, lime zest, sugar and salt into the skillet.1 (14oz) can coconut milk, 3 tablespoons minced garlic, 2 tablespoons fresh lime juice, 1 tablespoon minced fresh ginger, 1 tablespoon freshly grated lime zest, 1 tablespoon sugar, ¼ teaspoon salt
- Bring it to a boil over medium high heat. Then reduce the heat to medium and simmer to thicken, 5-8 minutes.
- Add shrimp back into the skillet and cook another 2-3 minutes.
- Serve over steamed rice with lime wedges on the side.Cooked white rice, Lime wedges
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Leftover creamy coconut shrimp can be stored in an airtight container in the fridge for up to 3 days. For the best results, store the shrimp and rice separately.
– Creamy coconut shrimp can be frozen! Once cool, transfer it to a freezer-safe container, and keep it frozen for up to 3 months.
– To reheat, allow leftovers to thaw in the fridge overnight. Then, warm them over low heat on the stove or in one-minute intervals in the microwave.
– It’s easy to prep this recipe ahead especially if it’s for a busy weeknight. Simply cook the shrimp, and make the rice up to 24 hours in advance. Complete the remaining recipe steps when you’re ready to prepare dinner.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Rose says
Hey I liked the recipe but I have a sweet tooth so I had to adjust the amount of sugar I used. Only, instead of shrimp I used cauliflower to make a vegan version of this recipe. It’s really good!
Shinee says
Thank you for sharing your feedback, Rose!
Kate G. says
this recipe is gross.
Shinee says
Bummer that you didn’t like the recipe. Would you mind sharing more on what specifically you didn’t like?
Darlene Williams says
Thank you for your recipes this will make cooking easyer for me to cook for my mother
Shinee says
Hi, Darlene. I’m so glad you found our recipes and that they’re helpful for you! Hope you enjoy everything you cook. Thank you for your feedback!
Shannon Kobayashi says
A local restaurant which has since gone out of business had this on the menu! It was my favorite! I have been scouring the internet looking for it. Thank you so much!
Shinee says
Yay, so glad you were able to find the recipe! Sorry to hear your local restaurant had to close. Thank you for sharing your feedback, Shannon!
Carolina says
Mine came out great ! But it was a little too sweet for my liking any recommendations?
Shinee says
Hi, Carolina. So glad you liked the recipe. While I think 1 tablespoon of sugar that the recipe calls for rounds up the flavor, you may reduce it to your taste, or omit it altogether. Thank you for your feedback.
Silvia Orr says
My first time trying this recipe and it came out so delicious and you really need to have it over rice so then the sauce we’ll go somewhere besides just sitting in the pan. I can’t wait to try it again with rice.lol
Shinee says
Silvia, thank you for sharing your feedback. So happy you liked it.
Judi says
I saw 1 TB of sugar to add in ingredients but in recipe this was not added?
Shinee says
Judi, so sorry for confusion. Sugar goes in with coconut milk and seasonings in step 4. I’ll correct the recipe directions.
Fatima Rada says
This recipe is delicious and very easy to follow. It did not take for me more than half an hour for serving. My kids really enjoyed this meal.
Shinee says
So glad you and your family enjoyed this dish. Thank you for your feedback, Fatima!
Megan @ MegUnprocessed says
Coconut milk is one of my favorite things to make a sauce from. It’s so creamy and delicious!
Shinee says
Agreed! Thank you, Megan!
Judy Mikno Garry says
this looks easy and very tasty with the bonus of being sweet and salty. only problem is that I will be the only one eating this as my family doesn’t like coconut.
Shinee says
Hi, Judy. I know what you mean, not everyone loves coconut, especially in savory dishes. If anything, you could half the recipe and make it just for yourself. 😉 Thanks for stopping by.
Lindsay @ The Live-In Kitchen says
My family loves shrimp, I’ll have to try this!
Shinee says
They’re going to love this dish then. Hope you’ll try it, Lindsay! Thanks for stopping by.