Garlic Shrimp Coconut Milk (Printer-friendly)

Juicy shrimp cooked with garlic and coconut milk, enhanced by fresh herbs and vibrant spices.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh cilantro, chopped
06 - 2 green onions, sliced

→ Sauce & Seasoning

07 - 1 (13.5 oz) can coconut milk, full-fat recommended
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon soy sauce or fish sauce, use gluten-free if needed
10 - 1/2 teaspoon chili flakes
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# Method:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add remaining oil. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in coconut milk, soy sauce or fish sauce, lime juice, chili flakes, and stir to combine. Bring to a gentle simmer.
05 - Return shrimp to the skillet. Simmer 2-3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened.
06 - Remove from heat. Garnish with cilantro and green onions before serving.

# Expert Tips:

01 -
  • The sauce is impossibly rich yet comes together in under 30 minutes
  • Its one of those dishes that makes people assume you cooked all day
  • The leftovers somehow taste even better the next day
02 -
  • Overcooked shrimp are rubbery and sad, so remove them the second they turn pink even if the sauce isn't done yet
  • The sauce will thicken as it stands off the heat, so don't panic if it looks a bit thin in the pan
  • Fish sauce creates this deep savory base note that soy sauce just can't quite replicate, but either works beautifully
03 -
  • Let your coconut milk come to room temperature before opening to prevent separation
  • If the sauce looks curdled, whisk vigorously off the heat and it'll come back together
  • Leftovers reheat beautifully in a gentle simmer with a splash of water or coconut milk

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