Description
Creamy Coconut Shrimp is a dreamy, tropical-inspired dish that’s rich, velvety, and packed with flavor! Juicy shrimp are simmered in a silky coconut sauce infused with garlic, ginger, and a touch of spice. Perfect for a quick dinner that feels like a mini vacation on a plate!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon paprika
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
- Optional: red pepper flakes or diced chili for heat
Instructions
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Pat shrimp dry with paper towels and season with salt and pepper.
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Heat olive oil and butter in a large skillet over medium heat.
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Add onion and sauté for 2–3 minutes until soft and translucent.
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Stir in garlic, ginger, curry powder, and paprika. Cook for 1–2 minutes until aromatic.
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Pour in coconut milk and stir well. Bring the sauce to a gentle simmer.
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Add shrimp to the skillet and cook for 4–6 minutes, turning once, until pink and fully cooked.
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Stir in lime juice, adjust seasoning to taste, and simmer for another minute.
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Garnish with chopped cilantro or green onions before serving.
Notes
- Use raw, fresh or thawed shrimp for best results.
- Add spinach or bell peppers for a colorful twist.
- Serve over jasmine rice, noodles, or with warm naan bread.
- To thicken the sauce more, let it simmer an extra few minutes before adding shrimp.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Caribbean