Description
Shrimp with Garlic and Coconut Milk is a quick and flavorful dish featuring tender shrimp in a creamy, garlicky coconut sauce. It’s ready in under 30 minutes and pairs beautifully with rice, noodles, or crusty bread. Dairy-free, full of fresh herbs, and easily adjustable for spice—this recipe is a weeknight winner.
Ingredients
1 pound shrimp, peeled and deveined
4 cloves garlic, minced or thinly sliced
1 tablespoon olive oil or butter
1 cup full-fat coconut milk
1 tablespoon lime juice
2 tablespoons chopped fresh herbs (parsley, cilantro, or chives)
1 teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Pat the shrimp dry with paper towels to remove excess moisture.
2. In a large skillet, heat olive oil or butter over medium heat.
3. Add the garlic and sauté for 1–2 minutes until fragrant but not browned.
4. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
5. Lower the heat and pour in the coconut milk. Stir to deglaze and simmer for 4–5 minutes.
6. Season the sauce with salt, pepper, and optional red pepper flakes.
7. Return shrimp to the skillet and stir to coat. Simmer 1 more minute.
8. Finish with lime juice and chopped herbs. Serve hot.
Notes
For extra richness, add a tablespoon of butter at the end of cooking.
Be sure not to overcook the shrimp—they cook quickly and become rubbery if left too long.
Use fresh lime juice, not bottled, to enhance the flavor of the coconut sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 1g
- Sodium: 790mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 180mg