If you’re searching for a guaranteed crowd-pleaser that’s both bold and blissful, Garlic Shrimp in Coconut Milk is the answer you’ve been waiting for. This dish wraps plump, juicy shrimp in a luxuriously creamy coconut milk sauce bursting with garlic, a touch of honey, and zippy lime juice. Whether you’re looking to brighten up a weeknight or impress guests at your table, Garlic Shrimp in Coconut Milk brings vibrant flavor and dazzling color to every bite, while being wonderfully effortless to prepare.

Garlic Shrimp in Coconut Milk Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Garlic Shrimp in Coconut Milk lies in its short list of flavorful staples—each ingredient does some serious heavy lifting to deliver a dish that’s complex, balanced, and utterly irresistible. Here’s what you’ll need, and why you don’t want to skip a single element.

Shrimp (498.95 g, peeled and deveined): Plump shrimp soak up all the saucy goodness and offer the perfect bite.
Salt (1 tsp): Draws out the shrimp’s natural sweetness and seasons every layer.
Black pepper (1 tsp): Adds subtle heat and depth to both shrimp and sauce.
Sweet paprika (1 tsp): Delivers warmth and that gentle red hue; smoked paprika works as a robust twist.
Garlic powder (1 tsp): Doubles down on garlicky flavor, infusing the shrimp before sautéing.
Unsalted butter (1 tbsp): Gives the sauce body and a silkiness that compliments the coconut milk.
Olive oil or vegetable oil (1 tbsp): Helps sear the shrimp and sauté the aromatics without burning.
Garlic cloves, minced (4): Real garlic brings crunch and aroma, infusing the sauce with its sunny essence.
Yellow onion, diced (1): Adds a mellow, sweet-savory undertone to round out the sauce.
Coconut milk, unsweetened (1 can, 14 oz/400 ml): The star of the show—provides creamy, naturally sweet undertones.
Cornstarch (2 tsp): Thickens the sauce until it’s beautifully glossy and coats each shrimp perfectly.
Fish sauce (2 tbsp): Supercharges the umami and gives depth; use soy sauce as a backup if needed.
Honey (1 tsp): Balances and lifts; just a touch brings harmony to the sauce.
Lime juice (2 tbsp): Brightens the rich coconut base and complements the shrimp’s natural brininess.
Cilantro, chopped (2 tbsp, plus more for serving): Delivers fresh, vibrant color and an herby finish.
Chili flakes (for serving): Add a kick if you like a gentle hint of heat at the end.
Freshly cracked black pepper (for serving): A last seasoning boost that wakes up all the flavors just before serving.

How to Make Garlic Shrimp in Coconut Milk

Step 1: Prep Your Ingredients

Before you even turn on the stove, get everything ready to go. Toss your shrimp with salt, black pepper, sweet paprika, and garlic powder in a bowl. This quick seasoning step packs flavor right into the shrimp before they ever hit the pan. Meanwhile, mince the garlic, dice your onion, and chop a generous handful of fresh cilantro. Once the cooking starts, it moves fast!

Step 2: Sear the Shrimp

Heat butter and olive oil together in a large skillet set over high heat. When the fat is shimmering, lay the shrimp in a single layer—don’t crowd the pan. Let them sizzle for about 1 minute per side, just enough to get a golden edge while keeping them juicy. Remove the shrimp to a plate; they’ll finish cooking in the sauce.

Step 3: Build the Base

With the heat lowered, add your minced garlic and diced onion directly into the skillet. Allow them to gently sauté for about 3 minutes until softened and oh-so-fragrant—this is your flavor foundation for the Garlic Shrimp in Coconut Milk sauce.

Step 4: Make the Coconut Sauce

Pour in about three-quarters of the coconut milk, and combine the remaining quarter with the cornstarch (this helps prevent lumps). Stir the coconut-cornstarch mix into the pan, then add the fish sauce, honey, and lime juice. Let everything gently simmer for a couple of minutes as the sauce thickens and transforms into a creamy, aromatic dream. Stir in the cilantro for a final fresh lift, then return the shrimp to the pan and toss gently to coat. Let everything heat through for about 1 more minute.

Step 5: Finish and Serve

Taste your sauce, adjusting with extra fish sauce or lime juice if you’d like more depth or brightness. Just before serving, shower the finished dish with fresh cilantro, a sprinkle of chili flakes if you like heat, and a final blast of cracked black pepper. Your Garlic Shrimp in Coconut Milk is ready to be devoured!

How to Serve Garlic Shrimp in Coconut Milk

Garnishes

Don’t underestimate the power of garnishes! For maximum impact, finish your Garlic Shrimp in Coconut Milk with a vibrant burst of fresh chopped cilantro, a shake of chili flakes, and plenty of freshly cracked black pepper. These pops of color and flavor make the dish feel restaurant-special at home.

Side Dishes

This creamy shrimp dish is begging for something simple to soak up every drop of its luscious sauce. Serve over fluffy jasmine or basmati rice, scoop alongside tender rice noodles, or try a crusty hunk of bread to mop the plate. Lightly steamed greens like bok choy or broccolini make a lovely, refreshing complement.

Creative Ways to Present

Bring excitement to your table by serving Garlic Shrimp in Coconut Milk in a shallow bowl or deep platter for a dramatic look. Ladle it over coconut-infused rice for extra tropical vibes, or fill lettuce cups for a fun, hands-on appetizer at your next gathering. A scattering of microgreens or thinly sliced red chili adds dazzling color to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let your Garlic Shrimp in Coconut Milk cool to room temperature before sealing it up in an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to two days—perfect for an easy next-day lunch.

Freezing

While the sauce itself freezes fairly well, shrimp have a tendency to toughen after freezing and reheating. For best results, freeze just the coconut milk sauce and stir in freshly cooked shrimp when you’re ready to enjoy. If you do freeze the whole dish, let it cool completely and use within one month for best flavor and texture.

Reheating

To reheat Garlic Shrimp in Coconut Milk, gently warm it in a skillet over low to medium heat, adding a splash of extra coconut milk or water if the sauce has thickened in the fridge. Stir gently to avoid overcooking the shrimp, and finish with fresh cilantro and pepper for a revived burst of flavor.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw your shrimp completely and pat them dry before seasoning and cooking to achieve the best sear and texture for your Garlic Shrimp in Coconut Milk.

Is there a dairy-free alternative to butter?

Yes, you can swap out the butter for more olive oil or your favorite plant-based butter substitute to keep the dish fully dairy-free without giving up any luscious velvety sauce.

What can I substitute for fish sauce?

If fish sauce isn’t your thing or you don’t have it on hand, a mix of soy sauce and a touch of lime juice works in a pinch—though you’ll miss a bit of the signature umami depth that really makes Garlic Shrimp in Coconut Milk sing.

Can I make this dish gluten-free?

Definitely—the ingredients in Garlic Shrimp in Coconut Milk are naturally gluten-free, just double-check labels for your fish sauce and cornstarch to be sure.

How can I make this dish spicier?

For more fire, add extra chili flakes during the garnish step, or stir a tablespoon of chili paste directly into the sauce as it simmers. The coconut milk balances the heat beautifully, so it’s easy to adjust to your liking.

Final Thoughts

There’s nothing quite like gathering around the table with people you love—and surprising them with the rich, bright flavors of Garlic Shrimp in Coconut Milk. Whether you’re cooking for family or friends (or just treating yourself!), this dish is pure comfort with a tropical twist. I can’t wait for you to try it—happy cooking!