Creamy Coconut Shrimp
Make this Asian-inspired creamy coconut shrimp at home with simple ingredients in less than 30 minutes! It’s dairy-free and a huge hit with our family.
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
Notes
Note 1: Make sure your shrimp are completely thawed!
Note 2: Do not confuse canned coconut milk with refrigerated coconut milk sold as a dairy milk substitute.
Storing Tips:
- 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.
- 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
Serving: 1servingCalories: 426kcalCarbohydrates: 10.5gProtein: 47.4gFat: 22.1gCholesterol: 364.9mgSodium: 441.7mgSugar: 4.6g
* Disclaimer: All nutrition information are estimates only.
