Garlic Shrimp Coconut Milk (Printable)

Sautéed shrimp with garlic in creamy coconut milk, brightened by fresh herbs and a touch of spice.

# What You'll 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, gluten-free if needed
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 It:

01 - Pat shrimp completely dry with paper towels. Season lightly with salt and pepper on both sides.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and opaque. Transfer to plate and set aside.
03 - Add remaining oil to same skillet. Sauté onion and bell pepper 3 to 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Pour coconut milk, soy sauce or fish sauce, lime juice, and chili flakes into skillet. Stir thoroughly to combine. Bring to gentle simmer.
05 - Return shrimp to skillet. Simmer 2 to 3 minutes, stirring occasionally, until shrimp are heated through and sauce slightly thickened.
06 - Remove from heat. Garnish with cilantro and green onions. Serve immediately over rice or with low-carb alternatives.

# Expert Suggestions:

01 -
  • The sauce is so good you will want to drink it straight from the pan
  • Everything comes together in one skillet in under half an hour
02 -
  • Overcooked shrimp becomes rubbery so remove them from the pan as soon as they turn pink
  • The sauce continues thickening off the heat so do not overcook it in the pan
03 -
  • Room temperature shrimp cooks more evenly than cold straight from the fridge
  • Let the sauce rest for two minutes off the heat before serving to let flavors meld

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