Creamy Coconut Garlic Shrimp
Creamy Coconut Garlic Shrimp pairs tender large shrimp with a glossy coconut milk sauce, sliced garlic, chili flakes, and fresh cilantro. It is a fast skillet dinner for rice bowls, noodles, or crisp vegetable sides.
Equipment
- 12-inch skillet
- Cutting Board
- Chef's Knife
- Paper towels
- Instant-read thermometer
Ingredients
- 1.5 lbs large shrimp 16/20 count, peeled and deveined
- 1 can full-fat coconut milk 13.5 oz (400ml), canned
- 6 cloves garlic thinly sliced
- 2 tbsp avocado oil or other high-smoke point oil
- 1/2 tsp dried red chili flakes plus more for garnish
- 1/4 cup fresh cilantro finely chopped
- 1/2 tsp kosher salt or to taste
Instructions
- Pat the shrimp dry with paper towels and season evenly with kosher salt.
- Heat avocado oil in a wide skillet over medium heat until shimmering.
- Add sliced garlic and red chili flakes, then stir for 30 to 60 seconds until fragrant and pale golden.
- Pour in the coconut milk, scrape the skillet, and simmer for 4 to 6 minutes until slightly thickened.
- Add shrimp in an even layer and cook for 3 to 5 minutes, turning once, until opaque, pink, and cooked through.
- Remove from the heat, fold in chopped cilantro, adjust salt and chili flakes, and serve warm.
Notes
Storage: Store cooled shrimp and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered skillet over low heat with a splash of coconut milk or water until warmed through.
Best Tips: Simmer the coconut milk before adding shrimp so the sauce thickens without overcooking the seafood.
Variations: Add lime juice, baby spinach, basil, or extra chili flakes to adjust the brightness, greens, herbs, or heat.
Freezing: Freezing is not recommended because cooked shrimp can turn firm and coconut sauce may separate.