Seafood lovers will adore this simple and stress-free Creamy Coconut Shrimp recipe! It features tender shrimp simmered in a decadent coconut sauce, infused with garlic, ginger, curry, and a pop of refreshing lime.
Because it's made in one dish, this shrimp recipe is a perfect meal for busy nights. Pair it with rice or noodles for a restaurant quality dinner that's ready in under 30 minutes!
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🩵 About This Recipe
Creamy and flavorful, this shrimp in coconut sauce is ideal to pair with rice! You'll love this curry-inspired dish with perfectly cooked seafood that's seasoned exactly to your liking.
Great as a weeknight meal, this dish is ready in under 20 minutes. It's perfect for meal prepping, or the leftovers are great as lunch the next day!
And if you like simple and flavorful shrimp dishes, you should also try my One Pan Creamy Shrimp and Rice, Shrimp and Orzo with Sun-Dried Tomatoes, or this Skillet Shrimp with Couscous!
🧂 Gather Your Ingredients
- shrimp - I recommend peeled and deveined shrimp for much easier and faster prep.
- garlic - adds depth and savory aroma.
- ginger - provides brightness and a gentle heat.
- seasonings - curry powder, salt, and black pepper are all the seasonings you'll need for this dish.
- coconut milk - helps make your shrimp nice and creamy and gives it a slight sweetness.
- lime juice - use bottled lime juice if it's easier, but fresh lime juice will give you a more refreshing flavor.
- diced tomatoes - balance the creaminess of coconut milk.
- chopped basil - to finish and brighten the dish.
🔪 Let's Make Creamy Coconut Shrimp!
(Or click here to jump right to the recipe card with measurements!)
Season Shrimp
Add shrimp, garlic, ginger, curry, salt, and pepper to a skillet with oil.
Cook Shrimp
Saute for 4 to 5 minutes until the shrimp is opaque.
Make Sauce
Add the coconut milk, lime juice, and tomatoes. Bring to a simmer.
Add Basil
Mix in the fresh basil.
Finish and Serve
Stir until everything comes together and is evenly heated through, then serve over rice and enjoy.
💡 Expert Tips and Tricks
- Full fat coconut milk will give you the best texture and flavor, but you can use light coconut milk if you prefer.
- To thicken the sauce more, make a cornstarch slurry by combining equal parts cornstarch and warm water. Mix into the sauce and simmer until thickened.
- Don't overcook the shrimp while sauteeing - it will continue to cook in the sauce.
❔ FAQs
I think tomatoes are a great option, but for even more veggie goodness, you can add some broccoli, asparagus, carrots, peas, or mushrooms.
Yes, it does! I recommend full-fat coconut milk if you really want a rich and creamy texture - the fat is important for the consistency.
I prefer to use large or jumbo shrimp. Jumbo shrimp will probably require an extra minute or two to fully cook.
📝 Substitutions and Variations
- For some heat, add a pinch of red pepper flakes.
- Add even more herbal flavor with some cilantro. Use it instead of or in addition to the basil.
- Give your coconut milk shrimp some extra heartiness by mixing in baby spinach or kale.
- You can also add other vegetables like red bell peppers, peas, mushrooms, or cauliflower.
Kristin's Kitchen Tip
They might be a bit pricier, but peeled and de-veined shrimp mean super easy prep! Tailless shrimp are also great if you can find them.
🥡 Storage and Reheating
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat the leftovers gently on the stovetop or on half power in the microwave (heating on full power will make the shrimp rubbery).
I don't recommend freezing your creamy coconut shrimp leftovers. The sauce will separate out and get grainy and the shrimp texture will alter when frozen.
Keep It Handy
Don't have time for this creamy coconut shrimp recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Serve your coconut milk shrimp over some Lemon Dill Rice or this Slow Cooker Quinoa, with a side of crusty Crock Pot Bread, or enjoy all on its own!
😋 More Easy Shrimp Recipes You'll Love
- Crispy Shrimp Tostadas - Featuring a homemade avocado mash, these crispy tostadas are packed with zesty flavor!
- Sweet and Spicy Skillet Shrimp - This flavorful shrimp is great as a base for lots of fantastic main courses.
- Easy Shrimp Stew - Hearty, flavorful, and perfect for a filling and comfortable meal.
- Air Fryer Bang Bang Shrimp - You'll love this bold air fried shrimp from JZ Eats, cooked to perfection every time!
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Shrimp in Coconut Sauce
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
One Pan Creamy Coconut Shrimp
Ingredients
- tablespoon olive oil
- 16 ounces shrimp, peeled and deveined
- ½ teaspoon ground garlic
- ½ teaspoon ground ginger
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 13.5 ounces coconut milk
- 1 tablespoon lime juice
- ¾ cup diced tomatoes, lightly drained
- 2 tablespoons chopped basil
Instructions
- Heat the olive oil in a large pan over medium heat. Add the shrimp, garlic, ginger, curry, salt, and pepper. Toss to coat the shrimp and saute for 4-5 minutes until the shrimp is just opaque.tablespoon olive oil, 16 ounces shrimp, peeled and deveined, ½ teaspoon ground garlic, ½ teaspoon ground ginger, 1 teaspoon curry powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the coconut milk, lime juice, and diced tomatoes. Bring to a simmer and cook for about 5 minutes, until the sauce thickens.13.5 ounces coconut milk, 1 tablespoon lime juice, ¾ cup diced tomatoes, lightly drained
- Stir in the basil right before serving.2 tablespoons chopped basil
Notes
- I like to use tail-off shrimp if I can find them, however tail-on works as well.
- Use full-fat coconut milk for the best flavor; however, light coconut milk will work as well.
- If your sauce is not as thick as you would like, dissolve about 1 tablespoon of cornstarch in about 1 tablespoon of water, then slowly add it to the simmering sauce while stirring.
- Add a pinch of red pepper flakes for a little heat.
- Swap the basil for cilantro for a different herb flavor.
- Stir in a handful of spinach or baby kale at the end for extra greens.
- Use full-fat coconut milk for a richer, creamier sauce.
- Serve over steamed rice, quinoa, or cauliflower rice for a complete meal.
- Pair with a side of garlic naan or crusty bread.
- Garnish with extra fresh basil and a squeeze of lime for added freshness.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, stirring occasionally to prevent the coconut milk from separating.
- Avoid microwaving on high, as the shrimp can become rubbery.
- Freezing is not recommended as it tends to change the texture of the shrimp and coconut milk.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Lindsey says
I had all the ingredients on hand! It was easy and quick. The recipe reads easily!
Kristin King says
Yay! I love when that happens. 🙂 So glad you like this recipe!
Kristin King says
Restaurant seafood is so expensive, but sometimes we just want a yummy shrimp dinner! This recipe tastes like it was made in a restaurant but making it at home is so much more affordable.