Creamy Coconut Shrimp is a 15-minute dinner that may be made in a Chinese buffet style!
For a tangy mix, the soft shrimp is rapidly sautéed in coconut oil, then swirled into the sweet coconut sauce and garnished with fresh lime zest!!
You’ll adore this savory but simple shrimp dish if you’re like me and like a quick weekday dinner! In about 20 minutes, start your rice and peel the shrimp for this creamy coconut shrimp, and supper is done and on the table!
The fresh lime zest complements the creamy coconut milk sauce, which has a flavor of coconut and a sweetness. When serving this soon-to-be family favorite dinner, serve it with a wedge of lime on the side
HOW TO MAKE CREAMY COCONUT SHRIMP
Prepare the raw shrimp (thawed if using frozen shrimp) and heat the coconut oil in a big skillet or frying pan over medium-high heat. Toss in the shrimp and cook for another 2 to 3 minutes, or until they’re opaque and cooked to your liking. Place the cooked shrimp on a platter and set it aside to cool.
In a skillet, combine the coconut milk (full fat, unsweetened), finely minced garlic and ginger, lime juice and zest, sugar, and salt. To thicken the sauce, bring it to a full rolling boil over medium-high heat, then lower to low and simmer for 5 to 6 minutes.
Return the shrimp to the coconut sauce after it has thickened and cook for another 2 to 3 minutes to warm them up.
When it’s done, take it off the heat and serve right away. I serve my creamy coconut shrimp with a lime wedge and freshly zested lime on top of rice or cauliflower rice. Unsweetened shredded coconut that has been toasted is also a great addition to this dish!
Alternative Recipe: How to make Creamy Coconut Shrimp Video?
Suggested Shrimp Recipes to Try
- Japanese Sweet Shrimp Amaebi Recipe (Tender-Juicy)
- Amazing Creamy Garlic Butter Tuscan Shrimp– So Delicious Recipe!
- Quick Cajun Shrimp Pasta Recipe (Without Cream)
WHAT WE LOVE ABOUT THIS RECIPE:
It’s a lot of fun to cook this dish! We adore it for a variety of reasons:
It’s a quick and easy dish to make, but don’t mistake it for bland. This dish is bursting with flavor.
Those flavors! The creamy white sauce is something we can’t get enough of. It’s like liquid gold, and it’s delicious with crusty bread as a dipping sauce.
It’s a great starter or a full main course.
Without having to leave your house, you may satisfy your cravings for Chinese food. Making this dish from home is also a lot healthier than eating takeout. It’s easy to see how this homemade version will become a family favorite.
INGREDIENTS YOU’LL NEED:
A few basic ingredients are all you’ll need for this recipe, and many of them can be obtained at your local grocery or specialty food store. To prepare this luscious, creamy coconut shrimp recipe, you’ll need the following items:
- Shrimp. You can use shrimp that has been frozen or that has been freshly caught, depending on your preference. In order to choose and cook tender shrimp, follow the instructions below. Note:
- Coconut Oil – Any cooking oil would work in this recipe, but the flavor of coconut oil is what makes it so delicious!
- Salt. Don’t forget to add salt to your dish. Any flavor can be enhanced with a modest bit of this spice.
- Ginger and Garlic For a stronger flavor, use fresh garlic and ginger. The recipe does not benefit from the addition of ginger or garlic powder.
- Coconut milk. The canned variety.
- Fish Sauce You could use soy sauce instead, but the umami taste of the fish sauce will give the dish a more complex flavor.
- Lime juice and fresh lime zest. The coconut sauce is enhanced by the addition of lime, but don’t overdo it or the dish will become overpowering.
- Sugar. The sweetness of the coconut is enhanced by a modest bit of sugar.
- Cornstarch (optional). you need to make cornstarch (optional). If you want the sauce to be thicker, use corn starch.
- Scallions (aka green onions). Make sure to top it up with some freshly chopped green onions, a lime wedge, and some shredded coconut flakes on top.
HOW TO MAKE CHINESE COCONUT SHRIMP:
- In a large skillet over medium-high heat, heat the coconut oil. Cook for 1 to 2 minutes on each side, seasoning with salt and pepper. To avoid overcrowding the skillet, cook them in batches (and use a large skillet). Place the shrimp in a bowl and set it aside to marinate for about
- Cook for 30 seconds to 1 minute with the garlic and ginger in the skillet.
- Add the coconut milk, fish sauce, lime zest juice, and sugar as soon as the garlic and ginger are aromatic. Cook for 6 to 7 minutes over medium-high heat, stirring occasionally, until somewhat reduced and thickened.
- Make a cornstarch slurry with water and cornstarch and whisk it into the sauce if you want it to be thicker. In a matter of minutes, it will thicken up.
- To heat the shrimp, add it to the sauce and cook for 1 to 2 minutes.
- Remove from the heat and garnish with scallions.
CHEF’S TIPS & TRICKS FOR RECIPE SUCCESS
- Instead of carton coconut milk, use canned coconut milk. The coconut milk you see in cartons is quite thin and is meant to be consumed in moderation. Coconut milk in cans is thick, creamy, and rich.
- If you use full-fat coconut milk instead of reduced-fat, the sauce will be richer and more delicious. You can thicken the sauce using cornstarch if you use reduced-fat coconut milk instead of full-fat coconut milk.
- Even if you don’t want to use coconut cream, you shouldn’t confuse it with coconut cream if you don’t want to use it. Cream of coconut is a sweet, thick syrup that is supposed to be used in cocktails.
- With a dash of spiciness, this recipe is much better. To the creamy coconut milk sauce, you could add sweet chili sauce, cayenne pepper, or sriracha directly.
- For a more refined dinner and a complete meal, serve this creamy coconut shrimp over rice, quinoa, or cauliflower rice.
- If you overcook the shrimp, they will become rubbery and tough. When the color of the shrimp turns from transparent to white, you’ll know it’s done. On the shrimp, you’ll also notice some bright pink stripes. Cooking them takes only a few minutes.
HOW TO PEEL SHRIMP:
Shrimp and prawns’ shells will nearly fall off. If you buy the little crustaceans with heads, use a pinch and twist method to remove the head.
Slip your thumb under the thin shell and gently peel it off once the head is removed. Give the tail a moderate tug and a pinch if you want to remove it. How simple is that?
HOW TO DEVIEIN SHRIMP:
A thin black string usually runs down the back of shrimp or prawns when you buy them. As the name implies, it isn’t truly a vein. It’s the intestines, not the stomach. Allow that to sink in for a moment, and you’ll see why you should devein your shrimp and prawns.
But don’t be alarmed. Shrimp deveining is simple. Make a shallow cut down the back of the shrimp with a sharp paring knife. When you see a dark strand, grab it and pull it out of the cut.
It’s as simple as that. It’s not tough, but it takes some time. Take a cue from me and delegate this task to a teen or a spouse.
You can buy shrimp that has already been peeled and deveined if you don’t want to do the extra work of peeling and cleaning.Print
What is coconut shrimp made of?
Shrimp and coconut are the main components of a shrimp dish called coconut shrimp. It can be sautéed with coconut milk and other ingredients, as a crispy dish with the shrimp coated and deep fried, pan-fried or baked, and as a crunchy dish with the shrimp coated and deep fried. On skewers, it can be prepared and served.
Is frozen coconut shrimp precooked?
The shrimp are precooked in certain kinds of frozen coconut shrimp. In some cases, the shrimp may be uncooked. It’s crucial to know which version you’re using and how to prepare it. Shrimp should be cooked to a temperature of 165 degrees Fahrenheit when raw.
Is coconut shrimp healthy?
Because coconut is a naturally high-fat food and is cooked in oil, it has a lot of fat in it. The total fat content of a 3 1/2-ounce portion is roughly 14 grams, or 22% of the recommended daily intake. Saturated fat is found in 4 grams of this exact serving size, which is 20% of the daily requirement.
Why is coconut shrimp called coconut shrimp?
A type of breaded shrimp is coconut shrimp. Before cooking, it is covered in coconut, as the name implies. Before being coated in coconut, these shrimp are generally dipped in beaten eggs.
How long do you bake frozen coconut shrimp?
Preheat the oven to 425 degrees Fahrenheit. On a baking sheet, arrange the frozen shrimp in a single layer so they don’t touch. On the center oven rack, bake for 11 to 12 minutes, or until golden brown.
Alternative Recipes to try
Quick Shrimp Tacos
These quick shrimp tacos are perfect for weeknight dinners or entertaining. Drizzled in a creamy cilantro sauce, they’re gorgeous!
A shrimp taco recipe can be made in a variety of ways. Alex and I set out to find the quickest route from zero to shrimp tacos for this one. As a result, it was a triple threat: quick and easy to prepare, delicious, and healthful!
Classic Shrimp Rolls
A lobster roll is a dish that everyone enjoys. So we thought, why not try it with shrimp? The Shrimp Roll has here! That rich, creamy soft filling surrounded by a warm, buttery bun is the peak of taste. This dish takes all of the deliciousness of a lobster roll and replaces it with more affordable, readily available shrimp.