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An overhead shot of the creamy garlic shrimp with coconut sauce in a skillet, showcasing the rich texture of the sauce.

Coconut Garlic Shrimp (The Creamiest, Easiest Recipe!)

This Coconut Garlic Shrimp is the ultimate 30-minute meal! Succulent shrimp are simmered in a rich, creamy garlic-coconut sauce for a restaurant-quality dish that's incredibly easy to make. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Thai
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp butter unsalted
  • 1/2 cup onion finely chopped
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes or more, to taste
  • 1 can full-fat coconut milk 13.5 oz, unsweetened
  • 1 tbsp lime juice freshly squeezed
  • 2 tbsp fresh parsley chopped, for garnish
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Knife and Cutting Board

Method
 

  1. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
  2. Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  3. Pour the coconut milk into the same skillet, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 4-5 minutes to thicken slightly.
  4. Return the cooked shrimp to the skillet with the sauce. Stir in the fresh lime juice and chopped parsley. Heat through for about one minute. Serve immediately.

Notes

Do not overcook the shrimp: This is the most important tip! Shrimp cook in just a few minutes.
Use full-fat coconut milk: This is essential for a thick, creamy sauce. Light coconut milk will be too thin.
Serving Suggestion: This dish is best served immediately over jasmine rice, noodles, or with crusty bread to soak up the sauce.