Coconut Garlic Shrimp Recipe
Are you searching for a fast and flavorful weeknight dinner? This Coconut Garlic Shrimp Recipe is the ultimate dish to try. I love cooking this Coconut Garlic Shrimp Recipe whenever I need a quick gourmet meal.
Equipment
- Large skillet or heavy stainless steel pan
- Sturdy cutting board and sharp chef knife
- Citrus juicer or simple hand squeezer
- Garlic press or fine microplane grater
- Measuring spoons and liquid measuring cups
- Wooden spoon or silicone stirring spatula
Ingredients
- Raw large shrimp – 1.5 pounds, peeled and deveined
- Extra virgin olive oil – 1 tablespoon
- Unsalted butter – 1 tablespoon
- Fresh garlic cloves – 6, finely minced
- Full-fat canned coconut milk – 1 cup
- Fresh lime juice – 1 tablespoon
- Red pepper flakes – 1/2 teaspoon
- Sea salt – 1/2 teaspoon
- Ground black pepper – 1/4 teaspoon
- Fresh cilantro – 2 tablespoons, chopped for garnish
Instructions
Prepare and Season the Shrimp
- Pat the peeled shrimp dry with clean paper towels. Sprinkle sea salt and ground black pepper evenly over both sides of the shrimp. Setting them aside dry helps them sear beautifully in the hot skillet.
Sear the Fresh Shrimp
- Melt the butter with olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single flat layer. Cook for two minutes per side until pink, then remove them to a plate.
Sauté the Mince Garlic
- Lower the heat under your skillet to medium. Add the finely minced garlic to the remaining pan juices. Stir constantly for one minute until the garlic becomes fragrant without burning or turning too dark.
Simmer the Coconut Milk Sauce
- Pour full-fat coconut milk into the pan with red pepper flakes and fresh lime juice. Stir well, scraping up any delicious brown bits stuck to the pan. Simmer for three minutes until slightly thickened.
Combine and Serve Hot
- Return the seared shrimp and their resting juices back into the bubbling sauce. Toss gently for one minute until heated through completely. Garnish with chopped fresh cilantro and serve hot immediately.
Notes
Use full-fat canned coconut milk for the thickest and creamiest sauce possible.Swap cilantro with fresh chopped basil if you prefer a different herbal note.Add a tablespoon of curry powder to transform this dish into a quick coconut curry.Keep the shrimp tails on while cooking if you want a fancy presentation for guests.Add fresh baby spinach leaves at the end for an easy boost of healthy greens.Store leftover shrimp inside an airtight glass container in your refrigerator for two days.Reheat gently in a small skillet over low heat just until warmed through completely.