Pin It This dish features large shrimp lightly seasoned and sautéed until just pink, then combined with a fragrant sauce made from coconut milk, garlic, lime juice, and chili flakes. Vegetables like onion and red bell pepper add sweetness, while fresh cilantro and green onions finish the dish, giving it a tropical and aromatic flavor profile. Ready in 25 minutes, it pairs beautifully with jasmine or cauliflower rice for a flavorful meal.
The coconut milk bubbles thick and fragrant while garlic perfumes every corner of my tiny apartment kitchen. I first threw this together on a Tuesday when takeout felt like too much effort but I was craving something that tasted like a vacation. The shrimp cook in seconds and that creamy sauce clings to every bite like a warm embrace. Now it is the fastest way to make a weeknight dinner feel special without any actual work.
My sister-in-law asked for the recipe before she even finished her first plate. We were sitting around the table passing bowls of rice and the conversation kept pausing because the food was too good to stop eating. The way the shrimp stays tender while absorbing all that sauce still feels like magic every single time.
Ingredients
- Large shrimp: Pat them completely dry before cooking to prevent the coconut milk from thinning out and to get a nice sear
- Coconut milk: Full fat makes the sauce velvety rich but light coconut milk works if you need to cut calories
- Garlic: Fresh minced garlic is non negotiable here because jarred garlic lacks that sharp punch that cuts through the creaminess
- Red bell pepper: Thinly sliced adds sweetness and crunch that balances the rich sauce beautifully
- Fresh lime juice: This bright acid at the end is what makes the whole dish sing instead of tasting heavy
- Fresh herbs: Cilantro and green onions add a fresh pop of color and flavor that makes the dish look and taste restaurant quality
Instructions
- Sear the shrimp perfectly:
- Get your pan ripping hot and cook the shrimp just until they turn pink. Overcooking here will make them rubbery later so pull them out the second they are done.
- Build the flavor base:
- Cook down the onions and peppers until they are soft and fragrant. Add the garlic last so it does not burn and turn bitter.
- Make the coconut sauce:
- Pour in the coconut milk with your soy sauce and lime. Let it bubble gently until it starts to thicken slightly and coat the back of a spoon.
- Bring it all together:
- Slide the shrimp back into the pan and let them warm through for just a couple minutes. The sauce should cling to each piece and look glossy and inviting.
- Finish with fresh herbs:
- Scatter cilantro and green onions over the top right before serving. Their fresh flavor wakes up the whole dish and makes it look gorgeous.
Pin It This dish has become my go-to for dinner parties because it looks impressive but takes almost no active cooking time. I love setting everything on the table family style and watching people dive in. The way the sauce coats the rice is the kind of comfort food that makes people ask when you are making it again.
What To Serve With It
Steamed jasmine rice is classic but cauliflower rice works beautifully if you want to keep it light. I have also served it over noodles or just with crusty bread to soak up every drop of that sauce.
Make It Your Own
Snap peas or spinach wilt into the sauce beautifully for extra vegetables. You can adjust the heat with more chili flakes or add fresh ginger for a different twist. The basic method works with any quick cooking protein you love.
Storage And Meal Prep
This keeps well in the refrigerator for up to three days though the shrimp firms up slightly when reheated. The sauce actually tastes better the next day as the flavors meld together. Reheat gently over low heat to prevent the coconut milk from separating.
- Fresh herbs are best added right before serving not stored with the leftovers
- The sauce freezes well for up to a month without the shrimp if you want to meal prep
- Always reheat slowly to keep the texture smooth and creamy
Pin It Some recipes are complicated but this one is just good honest food that happens fast. Hope it becomes a staple in your kitchen like it has in mine.
Recipe Q&A
- → What type of shrimp works best?
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Use large, peeled, and deveined shrimp for tender texture and quick cooking.
- → Can I substitute coconut milk?
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Full-fat coconut milk provides the richest flavor, but light coconut milk can be used for a lighter sauce.
- → How spicy is the dish?
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Chili flakes add a mild heat that can be adjusted or omitted based on preference.
- → Which oils are recommended?
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Olive or coconut oil work well to sauté the shrimp and vegetables, enhancing the overall flavor.
- → What sides complement this dish?
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Steamed jasmine rice, brown rice, or cauliflower rice pair nicely to balance the creamy sauce.
