Name: Creamy Coconut Shrimp
Prep time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp light olive oil (or avocado oil); 2 tbsp honey (or maple syrup); ½ tbsp light soy sauce; 2 tsp fish sauce; 3 cloves garlic (minced); 2 tsp minced ginger; 1 tsp sriracha (or to taste); ½ tsp garlic powder ((optional)); ½ tsp salt; ½ tsp black pepper; ¼ tsp red pepper flakes; ¼ tsp cayenne; 1 lb (450g) jumbo shrimp (peeled and deveined); 1 tbsp light olive oil (or as needed); 2 tbsp lime juice (to deglaze pan, plus extra to taste); 2 large shallots (or 1 medium onion, finely diced); 14 oz (400g) full-fat coconut milk; 3 tsp cornstarch diluted in 1 tbsp cold water ((= cornflour)); salt and pepper (as needed); 6 green onions ((scallions) finely diced); 4 tbsp chopped cashews (or peanuts); 2 tbsp chopped cilantro ((coriander)); lime wedges

Creamy Coconut Shrimp

Meet the easiest “wow” dinner you’ll cook this week. Plump shrimp get a quick sear, then slide into a warm bath of coconut milk perfumed with garlic, ginger and a squeeze of lime. Serve over rice to catch all that sauce and watch plates…

Serves 4

Prep 5 minutes

Total 20 minutes

Jump to the recipe

This Creamy Coconut Shrimp recipe is fast, fragrant and ridiculously comforting: tender shrimp simmered in a garlicky coconut sauce with ginger, lime and a touch of heat. One pan, 20 minutes, big flavor – a weeknight dinner winner!

Close-up of a flavorful shrimp dish in a rich, brown sauce, garnished with chopped green onions and fresh herbs, with a spoon partially visible in the background.

Meet the easiest “wow” dinner you’ll cook this week (or ANY week). Plump shrimp are first tossed in a salty-sweet marinade flavored with garlic and ginger, quickly seared and finished in a creamy coconut sauce.

This incredibly simple shrimp recipe delivers BIG flavor in double quick time. Serve over jasmine rice to catch all that sauce and watch plates return suspiciously spotless.

Why You Will ❤️ This Recipe

20 minutes, one pan and dinner is served 🙂
Coconut milk + shrimp = match made in heaven!
Naturally dairy free and gluten free
Family friendly – adjust the heat level to suit everyone

A pot of creamy coconut shrimp garnished with chopped green onions and lime slices, with a serving spoon inside. Surrounding bowls contain rice, chopped nuts, and sliced green onions on a blue background.

Here’s What You’ll Need

Our marinade uses oil, honey, light soy sauce, fish sauce, minced garlic, fresh ginger, salt, pepper, red pepper flakes, cayenne, garlic powder and a little sriracha for some gentle heat.
Jumbo shrimp or prawns: Use peeled and deveined shrimp, fresh or frozen. I used Argentine Red Shrimp which are incredibly tender, naturally sweet and often described as having an almost lobster-like flavor (<—- well worth seeking out!).
Coconut milk: Use a good quality full-fat coconut milk for the silkiest sauce. Look for brands that contain at least 70% coconut and no additives or stabilizers.
Shallots or finely diced sweet onion, plus green onions and chopped cilantro to garnish.
A little cornstarch slurry to thicken the creamy coconut sauce.
Toasted crunchy cashews (or peanuts) for some crunch.

How to Make This Creamy Coconut Shrimp Recipe

Combine all the marinade ingredients in a bowl, add the shrimp and give them a quick stir. Leave them to marinate while you get on with the rest of the prep (slice the shallots, green onions, cilantro and cashews that is).

Two images side by side: On the left, a hand mixes a reddish marinade in a bowl. On the right, peeled raw shrimp are being stirred into the marinade with a spoon.

Heat oil in a large skillet and sear the shrimp, in batches, for a just couple of minutes over medium-high heat. Use a slotted spoon to set them aside – they don’t have to be fully cooked at this point as we will be simmering them in the sauce.

Shrimp cooking in a round pan with a golden, seasoned sauce; some browning on the pan and shrimp, indicating they are being sautéed.

Turn the heat down and deglaze the pan with the lime juice. Add a drizzle more oil and sauté the shallots over medium-low heat until softened – about 5 minutes.
Add the coconut milk and any remaining marinade and bring to a simmer. Cook for 3-4 minutes, adding the cornstarch slurry to thicken the sauce.
Return the shrimp to the pan and simmer for 2-3 minutes. Taste the sauce and adjust the flavor as needed by adding some more lime juice and seasoning.

A four-panel collage shows: sautéed onions with liquid being poured in, a bubbling brown sauce, cooked shrimp being added to the sauce, and the finished shrimp dish with chopped green onions.

🍽️ Serving suggestions: Garnish with the green onions, chopped cashews and fresh cilantro and serve over steamed jasmine rice or coconut rice or cauliflower rice for a low-carb option. A side of steamed greens or a crunchy cucumber salad would pair nicely too.

A bowl of white rice topped with saucy coconut shrimp, chopped green onions, cilantro, and a lime wedge. Nearby are bowls of chopped nuts, sliced green onions, and more shrimp in sauce.

Recipe Notes and Tips

VARIATIONS: This recipe also works well with scallops, salmon or cod – be gentle when stirring to avoid flaking the fish. You can also use tofu, chickpeas or beans for a vegan version.
UP THE VEGGIES: I have kept this coconut milk shrimp recipe very simple, but you can certainly add quick-cooking vegetables such as broccoli, asparagus, green beans, snap peas or fresh spinach to up the nutrients.
STORAGE: Store cooled leftovers (if there are any!) in an airtight container in the fridge for 2 days. Bring to a gentle simmer on the stove to reheat, adding a little water if needed to loosen the sauce.
A NOTE ON ARGENTINE RED SHRIMP: They are naturally pinkish-red even when raw (unlike most varieties which are grey when raw and turn pink when cooked). As with all shrimp it is important not to overcook them so that they stay juicy and tender.

👀 Looking for more easy shrimp recipes? Try these on for size: Greek Shrimp Saganaki, Easy Butter Shrimp Curry, Marry Me Shrimp Pasta, Air Fryer Garlic Shrimp, Old Bay Shrimp Linguine.