You’ll love the perfect combination of sweet and salty of this 30-minute one pot meal. A delicious weeknight dinner for whole family to enjoy!
- Peel and devein shrimp – When purchasing shrimp, ask the store to peel and devein the shrimp for you. They may charge a small fee, but it’s totally worth it.
- Buy ready-to-use grated garlic and ginger to save even more precious time!
- Prepare sides – Put a pot of rice or your choice of sides prior to preparing the shrimp, so that you can have a complete meal in less than 30 minutes!
- Coconut milk – I suggest you use full fat canned coconut milk and not the carton varieties. You want a thick, creamy, coconut milk, NOT the thinner variety often found in cartons. If you prefer to use reduced-fat coconut milk you may need to use corn starch to thicken the sauce.
- Shrimp – You can use frozen or fresh shrimp. You’ll need 2 lbs of large shrimp, which is roughly 26-30 per lb.
TIP: Shrimp must not smell like ammonia or have shells that feel soft or slimy.
How to Make This Recipe:
Don’t forget to start with cooking a pot of rice!.
- Sauté shrimp in a large skillet (12-inch) over medium-high heat for 2-3 minutes. Once they’re opaque, they are cooked. Transfer the cooked shrimp onto a plate.
- Add coconut milk, garlic, ginger, lime juice, ginger, lime zest, sugar, and salt into the skillet. Bring it to a boil over medium-high heat and then reduce to medium and simmer to thicken, about 8 minutes.
- Once the sauce has thickened, add the shrimp back for a couple of minutes to heat through.
- Serve over rice and enjoy!
How do I know when the shrimp is cooked?
Shrimp changes from a translucent color to opaque (white with pink streaks) when cooked.
TIP: Don’t overcook shrimp as it’ll become tough and rubbery.
Can I use frozen shrimp?
You can use frozen shrimp, but just factor in the additional time to thaw the shrimp. I like to thaw it overnight in the refrigerator. To do this:
- Place the shrimp in a colander with a bowl underneath it to catch any excess water.
- Defrost the shrimp for approximately 12 hours in the fridge.
I shared a tip on quickly thawing frozen shrimp here.
How to peel and devein shrimp:
To peel shrimp, simply pinch and twist. To devein shrimp:
- Use a sharp knife and make a shallow cut down the back of the shrimp.
- Spread where you made the shallow cut open and locate the dark string.
- Pull the dark string out and your done. Repeat for the rest of the shrimp.
What sides can I serve with this dish?
This dish has such a delicious sauce and I like it over a bed of plain white rice. But if you prefer, you can serve it with:
I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!
Creamy Coconut Shrimp
- 1 tablespoon coconut oil or olive oil
- 2 lbs large shrimp (26-30 per lb, peeled and deveined)
- 1 (14oz) can coconut milk
- 3 tablespoons minced garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon freshly grated lime zest
- 1 tablespoon sugar
- ¼ teaspoon salt
- Cooked white rice
- Lime wedges
- In a large skillet, heat coconut oil over medium high heat.
- Add shrimp and sauté, stirring frequently, until opaque and cooked through, 2-3 minutes.
- Transfer the shrimp onto a plate.
- Add coconut milk, garlic, ginger, lime juice, ginger, lime zest, sugar and salt into the skillet.
- Bring it to a boil over medium high heat. Then reduce the heat to medium and simmer to thicken, 5-8 minutes.
- Add shrimp back into the skillet and cook another 2-3 minutes.
- Serve over steamed rice with lime wedges on the side.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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