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  • Author: Emily Roselyn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


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!!



  • 2 lbs shrimp (medium or large – thawed, peeled and deveined)
  • 1 tablespoon coconut oil (or olive oil)
  • 1 14 oz can coconut milk
  • 2 tablespoon garlic (finely minced or crushed)
  • 2 limes (zest and juice)
  • 1 tablespoon ginger (finely minced or crushed)
  • ½ tablespoon sugar
  • ¼ teaspoon salt


  • Heat the coconut oil in a large skillet over medium-high heat. Add the shrimp and simmer, tossing regularly, for 2-3 minutes, or until opaque and cooked through. Place the cooked shrimp on a serving platter and leave away.
  • In a large skillet, combine the coconut milk, garlic, ginger, lime juice and zest, sugar, and salt. Bring to a boil over medium high heat. Reduce the heat to low and continue to cook for 5-6 minutes, or until the sauce has thickened.
  • Return the cooked shrimp to the thickened sauce and cook for another 2-3 minutes on low heat, or until the shrimp are heated through.
  • When done, remove from heat and serve right away. Serve with lime wedges and/or toasted shredded coconut on top of rice or cauliflower rice, if desired.



  • Category: Main
  • Method: None
  • Cuisine: American, Chineese


  • Serving Size: 4
  • Calories: 281kcal
  • Sugar: 2g
  • Sodium: 1909mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 47g
  • Cholesterol: 1909mg

Keywords: shrimp, coconut shrimp