Creamy Coconut Shrimp
Embark on a culinary journey to the tropics with this luxurious Creamy Coconut Shrimp. Plump, perfectly cooked shrimp are bathed in a rich, velvety coconut milk sauce, infused with vibrant ginger, garlic, and a subtle kick from fresh jalapeño. This dish offers a remarkable balance of sweet, savory, and spicy flavors, creating an unforgettable meal that's both comforting and exotic.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A symphony of tropical flavors that transports your taste buds.
- Quick and easy to prepare, perfect for a gourmet weeknight meal.
- Rich, creamy sauce that perfectly coats tender, juicy shrimp.
- Versatile and satisfying, pairing wonderfully with rice or noodles.
- Offers a customizable level of spice to suit any palate.
Ingredients
- 15 ml (1 tablespoon) coconut oil, or olive oil, plus more if needed
- 900 grams (2 pounds) medium or large shrimp (20/30 count), peeled and deveined
- 3 grams (½ teaspoon) kosher salt
- 0.6 grams (¼ teaspoon) coarse ground black pepper
- 80 grams (½ cup) diced yellow onion (from 1 small onion)
- 1 red bell pepper, diced (approx. 150 grams or 1 cup)
- 1 jalapeño pepper, finely diced, plus more for garnish if desired
- 15 ml (1 tablespoon) minced fresh ginger root
- 3 cloves garlic, minced
- 410 ml (1 can, 14 oz.) full-fat coconut milk, shaken well before opening
- 4 grams (1 teaspoon) brown sugar or coconut sugar
- 30 ml (2 tablespoons) fresh lime juice
- 3 grams (1 teaspoon) cornstarch
- Cooked jasmine or basmati rice, for serving
- Fresh basil leaves, for serving
Instructions
- If your shrimp is frozen, ensure it is thoroughly thawed by running it under cold water. Once thawed, pat the shrimp completely dry with paper towels; this crucial step helps them sear properly and achieve a better texture.
- Heat 15 ml (1 tablespoon) of coconut oil in a large skillet or frying pan over medium-high heat until shimmering. Add the prepared shrimp, season with 3 grams (½ teaspoon) of kosher salt and 0.6 grams (¼ teaspoon) of coarse ground black pepper. Cook the shrimp for approximately 2 minutes per side, stirring or flipping occasionally, until they turn opaque pink and curl slightly. Avoid overcooking to keep them tender. Remove the cooked shrimp from the pan and place them on a clean plate, reserving any accumulated juices.
- Reduce the heat to medium. If the pan looks dry, add another small amount of coconut oil. Add the diced yellow onion, red bell pepper, and finely diced jalapeño to the pan. Sauté the vegetables, stirring occasionally, for 4 to 5 minutes, or until the onions have softened and become translucent.
- Introduce the 15 ml (1 tablespoon) of minced fresh ginger root and 3 cloves of minced garlic to the softened vegetables. Continue to cook for about 1 minute, stirring constantly, until the aromatics become fragrant. Be careful not to burn the garlic.
- Pour in the 410 ml (1 can) of full-fat coconut milk and add the 4 grams (1 teaspoon) of brown sugar or coconut sugar. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Allow it to simmer for 2-3 minutes, letting the flavors meld.
- While the sauce is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the 30 ml (2 tablespoons) of fresh lime juice and 3 grams (1 teaspoon) of cornstarch until smooth and no lumps remain. This mixture will thicken the sauce.
- Once the coconut milk sauce is simmering steadily, gradually pour in the lime juice and cornstarch mixture while stirring continuously. Cook for an additional 2 minutes, or until the sauce has thickened to your desired consistency. The cornstarch will prevent the coconut milk from curdling and create a glossy, rich sauce.
- Return the cooked shrimp and any juices that have accumulated on the plate back into the pan with the thickened sauce. Stir gently to coat the shrimp, allowing them to warm through for just about 1 minute. Immediately remove the pan from the heat to prevent the shrimp from becoming tough.
- Serve the Creamy Coconut Shrimp immediately over a bed of fluffy cooked jasmine or basmati rice. Garnish generously with fresh basil leaves and additional finely diced jalapeño, if desired, for an extra burst of freshness and heat.
Tools You’ll Need
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Small mixing bowl
Essential Success Tips
- Do not overcrowd the pan when cooking shrimp; cook in batches if necessary to ensure a good sear rather than steaming.
- Pat the shrimp thoroughly dry before cooking. Excess moisture will prevent them from browning properly and can lead to a rubbery texture.
- Do not overcook the shrimp in the first step; they will finish cooking when added back to the sauce, ensuring they remain tender and succulent.
- Adjust the amount of jalapeño to your preference. For more heat, leave some seeds and membranes; for less, remove them completely.
- Shake the can of coconut milk well before opening to ensure the cream and liquid are fully incorporated, yielding a smooth sauce.
Professional Cooking Secrets
- For an even richer flavor, lightly toast the coconut oil in the pan before adding the shrimp. This releases more of its aromatic compounds.
- Deglaze the pan with a splash of dry white wine or vegetable broth after removing the shrimp, scraping up any browned bits before adding the vegetables. This adds an extra layer of depth to the sauce.
- Consider adding a pinch of freshly grated lime zest along with the lime juice at the end to brighten the dish and enhance its citrus notes without making it too acidic.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.
- Variations: For a milder dish, omit the jalapeño. For added freshness, stir in some chopped cilantro along with the basil at the end. You can also add other vegetables like snap peas or spinach with the bell peppers.
- Serving Suggestions: Excellent with jasmine rice, basmati rice, quinoa, or even rice noodles. A side of steamed green beans or asparagus would complete the meal.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just ensure the frozen shrimp are completely thawed under cold running water and thoroughly patted dry with paper towels before you begin cooking. This prevents a watery sauce and ensures the shrimp sear properly.
Why did my coconut milk sauce curdle?
Coconut milk can sometimes separate or 'curdle' if it's subjected to very high, rolling boils, or if acidic ingredients (like lime juice) are added directly without proper emulsification or thickening agents. Using full-fat coconut milk, shaking the can well, and adding the cornstarch slurry to a gently simmering sauce helps maintain a smooth, creamy texture.
What can I substitute for coconut oil?
Olive oil is a good substitute for coconut oil in this dish, though it will slightly alter the subtle coconut flavor. You could also use a neutral oil like canola or grapeseed oil if you prefer.
Nutrition Facts (Per Serving)
Calories: approximately 450-500 kcal, Protein: 40-45g, Fat: 25-30g, Saturated Fat: 20-22g, Carbohydrates: 20-25g, Fiber: 3-5g, Sugars: 5-7g. Values are estimates and can vary based on specific brands and portion sizes.
Allergy Information
Contains shellfish (shrimp) and tree nuts (coconut milk). This recipe is naturally gluten-free if served with rice. Always check ingredient labels for hidden allergens if you have severe allergies.
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