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.
Cooked white rice, Lime wedges
Notes
Note 1: Make sure your shrimp are completely thawed! Note 2: Do not confuse canned coconut milk with refrigerated coconut milk sold as a dairy milk substitute. Storing Tips: - Leftover creamy coconut shrimp can be stored in an airtight container in the fridge for up to 3 days. For the best results, store the shrimp and rice separately. - Creamy coconut shrimp can be frozen! Once cool, transfer it to a freezer-safe container, and keep it frozen for up to 3 months. - To reheat, allow leftovers to thaw in the fridge overnight. Then, warm them over low heat on the stove or in one-minute intervals in the microwave.