Garlic Shrimp Coconut Milk (Printable version)

Juicy shrimp cooked with garlic in a creamy coconut sauce, finished with fresh herbs and bright flavors.

# 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, gluten-free if needed
10 - 1/2 teaspoon chili flakes, optional
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# How to Make It:

01 - Pat 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; cook for 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside
03 - Add remaining oil to the same skillet. 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 or fish sauce, lime juice, and chili flakes. Stir to combine and 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 coconut milk sauce is impossibly rich yet feels light enough for a weeknight
  • Ready in about 25 minutes but tastes like it simmered all afternoon
  • Naturally gluten free and dairy free without sacrificing any flavor
02 -
  • Overcooked shrimp become tough and rubbery, so remove them from the pan as soon as they turn pink
  • The sauce continues to thicken off the heat, so do not overreduce it in the pan or it will become too thick
  • Fresh lime juice matters more than you think, bottled juice lacks the bright acidity this dish needs
03 -
  • Pat shrimp completely dry with paper towels for the best sear
  • Let the coconut milk come to room temperature before adding it to prevent separating

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