Description
This Creamy Coconut Shrimp recipe combines succulent shrimp marinated with garlic, ginger, honey, and chili flakes, cooked in a rich and flavorful coconut milk sauce infused with lime, shallots, scallions, and fresh cilantro. Perfect for a quick, creamy, and mildly spicy dish that can be served over rice or noodles.
Ingredients
Shrimp Marinade
- 1 pound peeled and deveined large shrimp, patted dry 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
Cooking Butter
- 2 Tbsp. butter for cooking shrimp
- 2 Tbsp. butter for sauce
Sauce
- 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 of 1 lime
- 1 Tbsp. fresh lime juice, about ½ lime
- Fresh chopped cilantro, to taste
- Kosher salt, to taste
Instructions
- Marinate Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, honey, minced garlic, freshly grated ginger, red chili flakes, and kosher salt. Let it sit at room temperature for 15 minutes to allow the flavors to infuse.
- Cook Shrimp: Melt 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Once hot, add the marinated shrimp using tongs, leaving behind any marinade liquid in the bowl. Cook the shrimp for 1 to 2 minutes on each side until they turn pink on the outside but remain slightly raw inside. Remove the shrimp immediately to a clean bowl. Drain any leftover liquid from the pan before proceeding.
- Prepare Sauce Base: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Sauté the finely chopped shallots, the white parts of the scallions, and the red chili flakes for a few minutes until soft and fragrant.
- Add Coconut Milk & Seasonings: Pour in the unsweetened coconut milk and stir in the fish sauce. Season with kosher salt to taste. Allow the sauce to simmer and thicken, about 3 to 5 minutes, stirring occasionally.
- Combine Shrimp & Finish: Stir in the lime zest, fresh lime juice, and the cooked shrimp into the coconut sauce. Simmer for a few more minutes until the shrimp are fully cooked through, being careful not to overcook them. Finally, add the green parts of the scallions and fresh chopped cilantro and remove from heat.
Notes
- Ensure to pat the shrimp dry before marinating for better texture.
- Do not discard the marinade liquid before cooking shrimp as it contains flavor; however, do not add it to the pan to prevent excess moisture.
- Use fresh lime zest and juice for bright, fresh flavor.
- You can serve this dish over steamed rice, quinoa, or noodles for a complete meal.
- Adjust the amount of chili flakes to your spice preference.
- This dish is best served immediately to enjoy the creamy sauce and tender shrimp.
