Description
This creamy coconut shrimp recipe combines tender shrimp and a luscious coconut milk sauce for a rich, tropical dinner that’s easy to prepare and bursting with flavor.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 can (14 oz) full-fat coconut milk
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon curry powder (optional)
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon cooking oil (coconut oil or neutral oil)
- Fresh cilantro (chopped, for garnish)
Instructions
- In a bowl, combine the shrimp with lime juice, garlic, ginger, and a pinch of salt. Mix well, cover, and let marinate in the refrigerator for 15–20 minutes.
- Heat oil in a large skillet over medium heat. Sauté the garlic and ginger until fragrant (about 1 minute).
- Add the coconut milk, curry powder (if using), paprika, salt, and pepper. Stir well and let the sauce simmer for 5 minutes.
- Add the marinated shrimp to the skillet. Simmer for 5–7 minutes until the shrimp turn pink and opaque, stirring occasionally.
- Remove from heat and garnish with fresh cilantro. Serve hot with jasmine rice, quinoa, or sautéed vegetables.
Notes
- For extra creaminess, use coconut cream instead of coconut milk.
- Adjust the spice level to your liking with chili flakes or hot sauce.
- Pair with jasmine rice, cauliflower rice, or fresh greens for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Seafood
Nutrition
- Calories: 400
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 8g
- Protein: 25g