Description
This Creamy Coconut Shrimp recipe features succulent shrimp cooked in a rich and velvety sauce made with coconut milk, heavy cream, fresh ginger, and lime juice, infused with garlic and a hint of red pepper flakes. It’s a quick and flavorful Asian-inspired main course that’s perfect for an easy weeknight dinner, served over rice or cauliflower rice for a low-carb option.
Ingredients
Scale
Shrimp
- 1 pound large shrimp (peeled and deveined)
- Salt and black pepper to taste
Cooking Base
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 3 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 cup unsweetened coconut milk (canned, full-fat)
- ½ cup heavy cream
- 1 tablespoon lime juice
- ¼ teaspoon red pepper flakes (optional)
Garnish and Serving
- 2 tablespoons chopped fresh cilantro (for garnish)
- Cooked rice or cauliflower rice (for serving)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture, then season them lightly with salt and black pepper to enhance their natural flavor.
- Cook the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until they turn pink and are opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Aromatics: In the same skillet, add minced garlic and grated fresh ginger. Sauté them for about 1 minute until fragrant, stirring constantly to prevent burning.
- Make the Sauce: Stir in the unsweetened coconut milk, heavy cream, lime juice, and red pepper flakes if using. Bring the mixture to a gentle simmer and let it cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly and develops a creamy texture.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and simmer them in the sauce for an additional 2 to 3 minutes to heat through and allow the shrimp to be fully coated in the flavorful sauce.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed by adding more salt, pepper, or lime juice to balance the flavors according to your preference.
- Serve and Garnish: Serve the creamy coconut shrimp hot over cooked rice or cauliflower rice. Garnish with freshly chopped cilantro for a burst of color and freshness.
Notes
- For a dairy-free version, substitute heavy cream with additional coconut milk or a plant-based cream alternative.
- You can add sautéed bell peppers or fresh spinach to the dish for extra vegetables and added nutrition.
- Adjust the red pepper flakes based on your preferred spice level or omit them completely if you prefer a milder flavor.
- This recipe pairs well with jasmine rice or cauliflower rice for a low-carb option.
