Garlic Shrimp Coconut Milk

The first time I made coconut shrimp, I was running late and grabbed the wrong can from the pantry. Instead of light coconut milk, I had full-fat, and that happy mistake turned into the creamiest, most luxurious sauce I have ever tasted. My husband took one bite and asked what restaurant I ordered it from. That rich coconut sauce clinging to each shrimp has become my go-to for impressing dinner guests without actually trying that hard.

Last summer my sister came over for what was supposed to be a quick catch-up dinner. She ended up scraping every drop of sauce from her plate and asked if I could make it for her birthday instead of going out. We ended up sitting at the table for two hours just talking while picking at the leftovers.

Ingredients

• Large shrimp: Fresh or thawed, these cook quickly so avoid overcooking or they will turn rubbery
• Garlic: Mince it fresh because jarred garlic cannot deliver the same punch in a creamy sauce
• Coconut milk: Full-fat creates that restaurant quality thickness but light works if you want to cut calories
• Red bell pepper: Adds sweetness and crunch that contrasts beautifully with the rich sauce
• Fresh lime juice: Essential for cutting through the coconut cream and brightening each bite
• Fish sauce or soy sauce: This is the umami secret that makes the sauce taste complex and layered
• Chili flakes: Start with half teaspoon and add more if you love heat because you cannot take it back

Instructions

Prep the shrimp:

Pat them completely dry with paper towels because excess water creates steam instead of that golden sear you want

Sear the shrimp:

Heat oil until it shimmers then add shrimp in a single layer, cooking just until they turn pink and curl slightly, about 1 minute per side

Build the flavor base:

Sauté the onion and bell pepper until they soften and smell sweet, then add garlic for just 30 seconds so it does not burn

Create the sauce:

Pour in coconut milk with your seasonings and let it bubble gently until it thickens enough to coat a spoon

Bring it together:

Return shrimp to the pan and simmer for just a few minutes until they are hot throughout, then finish with fresh herbs

Pin it

My friend who claims she hates coconut milk tried this and took three servings. The key is balancing that richness with acid from lime and salt from the fish sauce so it tastes sophisticated rather than heavy. Now she requests it every time she visits.

Serving Suggestions That Work

Steamed jasmine rice is perfect because its subtle flavor lets the sauce shine without competing. I have also served it over cauliflower rice for a lighter version and honestly the sauce makes anything taste amazing. Just make sure whatever you choose can soak up all that coconut goodness.

Make It Your Own

Sometimes I add baby spinach during the last minute of simmering and it wilts beautifully into the sauce. You can also throw in snap peas or shredded carrots for extra crunch and color. The recipe is forgiving enough that you can play with vegetables based on what is in your fridge.

Timing Is Everything

I have learned to have all my ingredients prepped before I turn on the stove because everything moves fast once you start cooking. Mise en place sounds fancy but it just means not scrambling to chop onions while your garlic is burning.

• Pat shrimp dry before seasoning so they sear instead of steam
• Have your lime juice measured and ready because you will need it quickly
• Warm your plates before serving because the sauce tastes better hot

Pin it

This recipe has saved me on countless weeknights when I wanted something special but had zero energy. The way coconut milk transforms simple ingredients into something restaurant-worthy still feels like magic every single time.

Recipe Questions & Answers

→ How do I keep shrimp tender in this dish?

Cook shrimp just until pink and opaque, about 1–2 minutes per side. Overcooking can make them rubbery.

→ Can I adjust the spice level?

Yes, add or omit chili flakes to suit your heat preference without compromising flavor.

→ What can I use instead of soy sauce?

Fish sauce works well as a substitute and enhances the savory depth of the sauce.

→ Is full-fat coconut milk necessary?

Full-fat coconut milk ensures a creamy texture and rich flavor but light versions can be used for a lighter dish.

→ What are good side options for this dish?

Steamed jasmine or brown rice complements the sauce, and cauliflower rice works for low-carb alternatives.