This Creamy Coconut Shrimp Recipe is the perfect quick weeknight dinner that the whole family will love. The next time you need a delicious and decadent seafood dish with a touch of spice, try this one out.
Shrimp is a versatile and popular seafood that is loved by many for its delicate flavor and tender texture. Whether it’s grilled, fried, or sautéed, shrimp always delivers a delicious and satisfying meal.
But have you ever tried shrimp with a creamy coconut sauce? If not, then you’re in for a treat!
This dish, known as Creamy Coconut Shrimp, is an exotic and flavorful twist on traditional shrimp recipes that is sure to tantalize your taste buds. Coconut and shrimp are a perfect match, with the rich and creamy coconut flavor complementing the delicate and sweet taste of the shrimp.
The dish is easy to prepare and can be made in just a few simple steps. Whether you’re a seasoned cook or just starting out, you’ll love the results of this mouth-watering recipe with creamy coconut milk sauce.
So, let’s dive into the delicious world of Creamy Coconut Shrimp!
Table of Contents
INGREDIENTS FOR THE CREAMY COCONUT SHRIMP RECIPE
You will need the following ingredients listed below to make this great side dish (the exact measurements and full recipe are in the recipe card at the bottom of the post):
- Coconut oil
- Devein shrimp with tail off
- Sea salt & black pepper
- Yellow or red onion
- Fresh garlic or garlic powder
- Ground ginger or ginger powder
- Fresh basil
- Diced tomatoes
- Full-fat coconut milk – can use coconut cream and water it down or use reduced-fat coconut milk, however it won’t be as thick and creamy. Alternatively can also use heavy cream, but it won’t haev the same flavors.
- Fresh lime juice – optional.
- Fresh herbs for garnish – fresh cilantro, green onions, etc.
- Optional for creamy coconut lime shrimp sauce – fish sauce, soy sauce, sweet chili sauce, coconut sugar, cayenne pepper, red pepper flakes, etc.
HOW TO MAKE THE EASY SHRIMP RECIPE
Heat the coconut oil in a large skillet or saucepan over medium heat. Add shrimp and cook for 1-2 minutes on each side.
Cook the shrimp in batches so you don’t overcrowd the skillet. Set the shrimp aside.
Using the same skillet, heat the remaining coconut oil and add the chopped onion. Cook for 5-8 minutes, or until onions are translucent.
Add the garlic, ginger and fresh basil to the skillet and cook for 1 minute.
Add in the strained diced tomatoes and cook until they are soft. Then add in the coconut milk and bring to a simmer over medium-high heat for 6-7 minutes until slightly reduced and thickened.
Add the sriracha to spice it up, then add shrimp to the sauce and cook for 1 to 2 minutes to heat the shrimp. Season with salt and pepper.
Remove from heat and top with chopped scallions, more fresh basil, red pepper flakes, or whatever else you desire.
TIPS AND TRICKS FOR THE BEST SWEET COCONUT SAUCE SHRIMP
- Use fresh and good quality shrimp: Start with high-quality fresh shrimp that is peeled and deveined. Using large shrimp will make your dish look more impressive.
- Don’t overcook the shrimp: Overcooked shrimp will become rubbery and tough. Cook the raw shrimp until they are just pink and opaque, which should take 2-3 minutes on each side.
- Use coconut milk: Coconut milk is essential to achieve the creamy texture and coconut flavor in this dish. Use full fat unsweetened coconut milk for the best results.
- Add spices and seasonings: Add spices and seasonings to the coconut milk mixture to enhance the flavor of the dish. Ginger, fresh garlic, curry powder, and chili flakes are all great options.
- Use corn starch to thicken the sauce: Adding a slurry of cornstarch and water to the coconut milk mixture will help thicken the sauce and give it a creamy texture.
- Serve with rice or noodles: Creamy coconut shrimp pairs well with rice or noodles, which will soak up the delicious sauce. You can also serve it with a side of steamed vegetables.
- Garnish with fresh herbs: Adding fresh herbs like cilantro, parsley or fresh basil to the dish before serving will give it a pop of color and add a fresh, bright flavor.
- Add fresh lime juice and/or fresh lime zest: It wouldn’t be a complete meal without adding juice from a lime wedge.
HOW DO I STORE THE COOKED SHRIMP?
To store creamy coconut shrimp in the refrigerator, follow these steps:
- Allow the shrimp and creamy sauce to cool down to room temperature before storing it.
- Transfer to an airtight container.
- Seal the container and store it in the refrigerator.
- Consume within 2-3 days.
To store creamy coconut shrimp in the freezer, follow these steps:
- Allow the shrimp and silky smooth sauce to cool down to room temperature before storing it.
- Transfer to a freezer-safe container.
- Seal the container and label it with the date and contents.
- Store it in the freezer.
- Consume within 2-3 months.
When you are ready to reheat the creamy coconut shrimp, you can thaw it in the refrigerator overnight if it was stored in the freezer. Then, you can reheat it on the stove or in the microwave until it is heated through.
It’s important to make sure that the shrimp is thoroughly heated to avoid any foodborne illnesses.
This dish is not only delicious but also gluten-free and dairy-free, making it a great option for those with dietary restrictions. The use of coconut milk in place of cream or butter adds a unique and exotic flavor to the dish, and the addition of red chili flakes provides a nice kick of heat.
This recipe is perfect for a special occasion or for a weeknight dinner when you’re in the mood for something a little bit different.
In conclusion, if you’re looking for a delicious and exotic twist on traditional shrimp recipes, then look no further than Creamy Coconut Shrimp. This dish is easy to make and packed with flavor, making it a crowd-pleaser that’s sure to impress.
So, go ahead and give it a try, you won’t be disappointed!
Other Delicious Savoury Meals You May Want To Try!
- Jalapeno Popper Stuffed Spaghetti Squash
- Easy Air Fryer Hamburgers (Quick & Juicy)
- Taco Bell Crunch Wrap Supreme
- Viral TikTok Salmon Rice Bowl With Seaweed
- The Best Vegan Buffalo Cauliflower Wings (Gluten Free, Healthy)
- 1 tbsp coconut oil, divided
- 1 lb frozen shrimp, deveined, tails off, peeled
- 1 tsp paprika
- salt & black pepper
- 1/2 red onion
- 3-4 cloves garlic, minced
- 1/4 tsp ground ginger
- 5 fresh basil leaves
- 1 can diced tomatoes, 14 oz, drained
- 1 can full fat coconut milk
- 1 tsp sriracha
- fresh lime juice, to serve
- more fresh basil, to serve
- Heat 1/2 tbsp coconut oil in a large skillet or saucepan over medium heat. Add shrimp and cook for 1-2 minutes on each side.
- Cook the shrimp in batches so you don’t overcrowd the skillet. Set the shrimp aside.
- Using the same skillet, heat the remaining coconut oil and add the chopped onion. Cook for 5-8 minutes, or until onions are translucent.
- Add the garlic, ginger and fresh basil to the skillet and cook for 1 minute.
- Add in the strained diced tomatoes and cook until they are soft. Then add in the coconut milk and bring to a simmer over medium-high heat for 6-7 minutes until slightly reduced and thickened.
- Add the sriracha to spice it up, then add shrimp to the sauce and cook for 1 to 2 minutes to heat the shrimp. Season with more salt and pepper.
- Remove from heat and top with chopped scallions, more fresh basil, red pepper flakes, or whatever else you desire. Serve over rice and enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 393Total Fat: 27gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 239mgSodium: 1382mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 29g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…