Garlic Shrimp Coconut Milk (Printable Version)

Juicy shrimp cooked with garlic, simmered in creamy coconut milk, finished with fresh herbs and spices.

# 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
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 2 tablespoons olive oil or coconut oil

# Directions:

01 - Pat shrimp dry with paper towels and season lightly with salt and pepper on all sides.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque throughout. Transfer shrimp to a plate and set aside.
03 - Add remaining oil to the same skillet. Sauté onion and bell pepper for 3–4 minutes until softened and fragrant. Add garlic and cook for 30 seconds until aromatic, being careful not to burn.
04 - Pour in coconut milk, soy sauce or fish sauce, lime juice, and chili flakes. Stir thoroughly to combine all ingredients and bring to a gentle simmer.
05 - Return shrimp to the skillet and simmer for 2–3 minutes, stirring occasionally, until shrimp are heated through and sauce has slightly thickened. Remove from heat immediately.
06 - Sprinkle with fresh cilantro and green onions just before serving.

# Expert Tips:

01 -
  • The sauce is so velvety and rich youll want to drink it straight from the pan
  • It comes together faster than ordering takeout but tastes like restaurant quality
  • The fresh herbs and lime cut through the creaminess for perfect balance
02 -
  • Overcooked shrimp become rubbery and sad, pull them from the heat the second they turn pink
  • Coconut milk can separate if boiled too aggressively, keep it at a gentle simmer
  • The sauce continues thickening off heat, so dont reduce it too much in the pan
03 -
  • Let your coconut milk come to room temperature before adding it to prevent curdling
  • If the sauce separates, give it a quick whisk or blitz with an immersion blender

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