This rich Creamy Coconut Shrimp is simple to make and impossible to resist!
Coconut shrimp might just be one of the most irresistible ways to enjoy this delightful little crustacean. If you’ve ever ordered coconut shrimp at a restaurant or picked up a plate at a Chinese buffet, you’re probably more familiar with the crispy, golden-brown version of this dish, featuring shrimp coated in shredded coconut, deep-fried, and served with a sweet dipping sauce. That crunchy bite, paired with the slight sweetness of coconut, is undeniably delicious.
Not all coconut shrimp have to be breaded and fried, however. This creamy coconut shrimp recipe takes a different approach by swapping the crispy coating for a luscious, creamy coconut sauce that coats every bite of tender shrimp. Instead of deep-frying, the shrimp is quickly sautéed, which locks in its natural sweetness while allowing it to absorb the rich flavors of coconut milk, garlic, and spices.
If you have only ever had coconut shrimp in its fried form, this creamy version is a must-try. It is elegant, simple to make, and impressive enough for a special dinner. Best of all, there is no need to deal with a pot of hot oil. All you need is a pan, a few ingredients, and a craving for something delicious.
Is Creamy Coconut Shrimp Healthy?
Shrimp is a good source of lean protein, vitamin B12, zinc, and omega-3 fatty acids. The bell peppers, onions, garlic, and ginger also add vitamins and minerals. Coconut milk is rich in saturated fat and calories. If that’s an issue, use a light coconut milk instead.
Vegetable Power!
This creamy coconut shrimp recipe already includes onions and bell peppers, but there is plenty of room to customize it with even more vegetables. Adding extra veggies not only enhances the flavors and textures but also boosts the dish’s nutritional value. Mushrooms, snap peas, carrots, or even baby spinach can add a nice contrast to the rich coconut sauce.
The key to incorporating vegetables into this dish is to chop them into small, bite-sized pieces. This ensures they cook evenly and blend seamlessly with the shrimp, rather than overpowering the dish. If you prefer a little crunch, add firmer vegetables like carrots or snap peas toward the end of cooking. If you want them to be softer and fully infused with the coconut sauce, sauté them earlier with the onions and peppers.
To make this meal even more satisfying, serve the shrimp over a bed of cauliflower rice, spaghetti squash, or zucchini noodles. These options soak up the creamy coconut sauce beautifully while keeping the dish light and nutrient dense. Whether you stick with the base recipe or load it up with extra veggies, this dish is a delicious and wholesome way to enjoy shrimp with a variety of flavors and textures.
How Do I Store Leftovers?
Once the dish has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days. When ready to reheat, warm the leftovers gently in a skillet over low heat or use the microwave in short intervals, stirring in between to prevent overcooking the shrimp.
Serving Suggestions
Other than a bed of rice or noodles, there are plenty of options to serve with creamy coconut shrimp. I love pairing this dish with green vegetables, like Roasted Brussels Sprouts And Asparagus or this Steamed Broccoli. If you want even more vegetables, these Oven-Roasted Vegetables also go nicely with creamy coconut shrimp.
If you love this recipe, there are plenty of other ways to enjoy shrimp. It can be as simple as Sautéed Shrimp, these fun Shrimp Kabobs, or a sweet and savory Honey-Garlic Shrimp.
Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- Salt and black pepper to taste
- 1 small onion finely diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 can coconut milk 13 1/2 ounces
- 1 tablespoon lime juice
- 1 tablespoon honey
- Fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, and sauté just until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- Pour in the coconut milk, lime juice, and honey. Bring to a simmer and let the sauce thicken slightly, about 5 minutes.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes or until heated through.
- Garnish with chopped cilantro and serve immediately over steamed rice or with a side of vegetables.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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