Coconut Milk Shrimp is made by simmering shrimp in a creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. After countless tests and tweaks, we’ve perfected the balance of sweet, spicy, and tangy flavors, all while keeping it weeknight-friendly in just 30 minutes.

coconut milk shrimp this recipe

5-Star Review: “Absolutely perfect and the best!!! I wouldn’t change anything. Definitely a new family favourite! ❤️❤️❤️Thank you 🙏.”

Jump to:

You’ll Love this Creamy Coconut Shrimp Recipe!

Let me introduce you to your new favorite meal with my five-star coconut milk shrimp recipe! I’ve been making this dish for decades, and it never disappoints. Inspired by our coconut milk chicken, with its creamy texture and spicy-sweet flavor, it checks off all the boxes that go into a delicious meal. Even readers sing its praises, saying: 

“Loved this! The shrimp marinade added a little something extra that was unexpected, combined with fresh frozen shrimp. I loved the citrus combined with spice and the coconut. Yum! I cook shrimp a lot, so I will definitely keep this recipe in mind. I served over rice noodles because that’s what we had. Perfect!”

“I have made this several times, it is a great easy recipe, and very delicious!”

And if that’s not enough to convince you to run to the kitchen immediately, all the ingredients combine and cook in a single dish in just 45 minutes! I love to serve this coconut milk shrimp over rice, but it’s also great with a side of naan bread.

If you’re lucky enough to have leftovers, they store well, too. So, you can cook once, and enjoy quick homemade meals for several days. High-protein and easy to customize, this recipe always hits the spot!

Video: How to Make Coconut Milk Shrimp

Creamy Coconut Shrimp Ingredients

ingredients for coconut milk shrimp
  • Shrimp: large, raw, deshelled, and deveined. If using frozen shrimp, thaw out completely and drain really well. Also, pat dry with a few sheets of paper towel to remove excess moisture.
  • Olive oil: or avocado oil for the marinade.
  • Honey: to balance out the spiciness. Do not omit.
  • Aromatics: garlic, fresh ginger, shallot, and scallions.
  • Spices: red chili flakes and kosher salt.
  • Butter: for cooking the shrimp and aromatics. Just a little needed to add tons of flavor.
  • Coconut milk: unsweetened canned milk is what you want. For best results, use full-fat coconut milk.  See this post for more tips on buying coconut milk.
  • Fish sauce: Another must ingredient. Fish sauce adds an earthy, savory flavor to the sauce. And the sauce does not taste fishy at all. 
  • Lime zest and juice: use fresh lime juice for best results. 
  • Cilantro: not a fan of cilantro? Try fresh basil instead.

How to Make Coconut Shrimp with Coconut Milk

Cooking shrimp in coconut milk is really easy. All you need is time for the coconut milk to reduce. It thickens naturally so you don’t need any additional thickening agents. Make sure to use full-fat coconut milk and not coconut cream.

  • Step 1: Marinate the shrimp – toss the shrimp with olive oil, honey, garlic, ginger, chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
marinated shrimp in a bowl
  • Step 2: Cook the shrimp – melt butter over medium-high heat in a large non-stick skillet. Add shrimp with a pair of tongs to the hot skillet. Leave the liquid from shrimp inside the bowl. Cook for 1-2 minutes per side. Remove to a clean bowl.
cooked shrimp in pan

Tip: When cooking shrimp, make sure the pan is hot before adding the shrimp. You should hear a sizzle the second the shrimp touches the pan. Also, layer the shrimp in a single layer. You don’t want any shrimp overlapping. Cook in batches if need to.

  • Step 3: Make the sauce – reduce the heat to medium and melt the remaining butter in the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Simmer until reduced.
coconut milk with lime in pan
  • Step 4: Stir in shrimp – stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Add green parts of scallions and cilantro.
step by step how to cook shrimp with coconut milk

What to Eat with Creamy Coconut Milk Shrimp

Coconut milk shrimp is amazing over Pineapple Rice or Cilantro Lime Coconut Rice. You can make it a complete meal with these side dishes:

How to Store Creamy Coconut Shrimp

Leftover coconut lime shrimp will last in the refrigerator for up to 3 days in an airtight container. Reheat over medium-low heat on the stove-top, stirring frequently.

I do not recommend reheating in the microwave as it can reheat the shrimp unevenly, resulting in rubbery shrimp.

coconut milk shrimp recipe

More Favorites from Little Broken

If you try our Coconut Milk Shrimp, please leave a star rating and a comment letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut lime shrimp in pan

Creamy Coconut Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 49 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: Thai
Print Recipe

Description

Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It’s perfect over cooked rice and ready in only 30 minutes! 

Ingredients

Scale

Shrimp

  • 1 pound peeled and deveined large shrimp, pat dried with a paper towel
  • 1 Tbsp. olive oil or avocado oil
  • 2 Tbsp. honey
  • 3 garlic cloves, minced
  • 1 Tbsp. freshly grated ginger
  • ¼ tsp. red chili flakes
  • ¼ tsp. kosher salt
  • 2 Tbsp. butter for cooking shrimp

Sauce

  • 2 Tbsp. butter
  • 1 medium shallot, finely chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • ¼ tsp. red chili flakes
  • 1 (14 oz.) can unsweetened coconut milk (not lite)
  • 1 Tbsp. fish sauce
  • Zest 1 lime
  • 1 Tbsp. fresh lime juice, about ½ lime
  • Fresh chopped cilantro
  • Kosher salt, to taste

Instructions

Shrimp

  1. In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
  2. Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from the shrimp inside the bowl and discard. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.

Sauce

  1. Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
  2. Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

Nutrition

  • Serving Size:
  • Calories: 439
  • Sugar: 9.4 g
  • Sodium: 890.7 mg
  • Fat: 33.8 g
  • Carbohydrates: 13.6 g
  • Protein: 25.2 g
  • Cholesterol: 213 mg

More Shrimp Recipes

Shrimp Corn Pasta

Shrimp with Mango Salsa

Shrimp Lettuce Wraps

Mango Shrimp Salad