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Garlic Shrimp in Coconut Milk

Tender shrimp are cooked in a creamy coconut milk sauce with fresh garlic, onion, lime juice, and mild spices. Serve this quick seafood dinner over warm rice for a rich and flavorful meal ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Coconut Shrimp
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds large raw shrimp, peeled and deveined
  • 1 teaspoon salt, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 1 tablespoon cooking oil
  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, finely minced
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro or parsley
  • Warm cooked rice, for serving
  • Lime wedges, for serving

Equipment

  • Large skillet
  • Medium mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Tongs or wide spatula
  • Paper towels
  • Plate

Method
 

  1. Remove the shells and dark vein from the shrimp. Rinse them briefly under cold water, then drain well.
  2. Place the shrimp between layers of paper towel and press gently until the surfaces are dry. Removing excess water helps the shrimp sear instead of steam.
  3. Place the shrimp in a bowl. Add ½ teaspoon salt, black pepper, and paprika. Toss until each shrimp is lightly coated.
  4. Heat the oil in a large skillet over medium-high heat for about 1 minute.
    Arrange the shrimp in one layer. Cook for 60 to 90 seconds on the first side. Turn them and cook for another 30 to 60 seconds.
    The shrimp should be pink on the outside but not fully cooked in the center.
  5. Transfer the seared shrimp to a clean plate. Leave the oil and browned bits in the skillet.
  6. Lower the heat to medium. Add the chopped onion and cook for 3 to 4 minutes, stirring often, until soft and slightly clear.
    Add 1 teaspoon oil if the skillet becomes dry.
  7. Add the minced garlic and cook for 30 to 45 seconds. Stir constantly and keep the garlic pale to prevent a bitter flavor.
    Add the red pepper flakes at this stage when making a spicy version.
  8. Shake the coconut milk can before opening it. Pour the coconut milk into the skillet.
    Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Stir until the sauce looks smooth.
  9. Bring the sauce to a gentle simmer. Lower the heat to medium-low and cook uncovered for 5 to 7 minutes.
    Stir two or three times. The sauce is ready when it lightly coats the back of a spoon.
    Do not let the coconut milk boil hard because strong heat can cause it to separate.
  10. Add the shrimp and any juices from the plate back to the skillet. Spread them through the sauce in one even layer.
  11. Simmer over medium-low heat for 2 to 3 minutes, stirring once.
    Remove the skillet from the heat when the shrimp are fully pink, opaque in the center, and shaped like a loose “C.”
  12. Stir in the lime juice, chopped cilantro or parsley, and the remaining ½ teaspoon salt.
    Taste the sauce. Add another 1 teaspoon lime juice or a small pinch of salt when needed.
  13. Spoon the Garlic Shrimp in Coconut Milk over warm cooked rice. Garnish with fresh herbs, lime wedges, sliced chili, or green onions.
    Serve immediately while the sauce is hot and creamy.

Notes

  • Shrimp Size Matters: Large or jumbo shrimp work best because they stay juicy and tender while cooking in the coconut sauce. Smaller shrimp may cook faster, so adjust the cooking time carefully.
  • Dry the Shrimp Before Cooking: Removing excess moisture helps the shrimp develop better flavor and prevents the pan from becoming watery.
  • Avoid Overcooking: Shrimp only need a few minutes of cooking. Remove them from heat when they turn pink and opaque to keep them soft instead of rubbery.
  • Best Coconut Milk Choice: Use full-fat canned coconut milk for the richest and creamiest sauce. Light coconut milk can work but creates a thinner consistency.
  • Fresh Garlic Gives Better Flavor: Freshly minced garlic creates a stronger aroma and deeper taste compared with pre-minced jar garlic.
  • Adjust the Spice Level: Add red pepper flakes, chili slices, or cayenne pepper if you prefer a spicy coconut shrimp version.
  • Make the Sauce Thicker: If the sauce looks thin, allow it to simmer uncovered for a few extra minutes until it coats the shrimp nicely.
  • Make It Dairy-Free: This recipe is naturally dairy-free because the creamy texture comes from coconut milk instead of cream or butter.
  • Serving Suggestion: Serve immediately over jasmine rice, basmati rice, noodles, or warm bread to soak up the creamy garlic coconut sauce.
  • Storage Note: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the shrimp from becoming tough.