Garlic Shrimp Coconut Milk (Printable)

Juicy shrimp cooked with garlic in a creamy coconut milk sauce, brightened with fresh herbs and spices.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh cilantro, chopped
06 - 2 green onions, sliced

→ Sauce & Seasoning

07 - 1 (13.5 oz) can coconut milk, full-fat recommended
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon soy sauce or fish sauce
10 - 1/2 teaspoon chili flakes
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# How To Make:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer; cook for 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add remaining oil. Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in coconut milk, soy (or fish) sauce, lime juice, chili flakes, and stir to combine. Bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer 2–3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat. Garnish with cilantro and green onions before serving.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for when you want something comforting but not too heavy
  • The shrimp stay juicy while soaking up all that coconut goodness
02 -
  • Overcooked shrimp become rubbery fast, so remove them the second they turn pink
  • The sauce continues thickening off the heat, so do not over-reduce it in the pan
  • Fresh herbs added at the end make all the difference in the final flavor
03 -
  • Let the coconut milk come to room temperature before adding so it does not separate
  • Use a wide skillet instead of a deep pot for faster evaporation and better browning

Go Back