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Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: A Quick Tropical Delight

Garlic Shrimp in Coconut Milk is a quick, gluten-free dish that whips up in just 20 minutes with a tropical flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound peeled and deveined shrimp
  • 1 teaspoon salt Adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon sweet paprika Use smoked paprika for a unique twist
  • 1 teaspoon garlic powder Fresh garlic can be substituted if preferred
For the Sauce
  • 2 tablespoons unsalted butter Swap with olive oil for a dairy-free option
  • 2 tablespoons olive oil Vegetable oil can be a substitute
  • 3 cloves garlic Freshly minced garlic enhances the flavor
  • 1 medium yellow onion Shallots can be used for a milder touch
  • 1 can coconut milk Full-fat gives richness
  • 1 tablespoon cornstarch Optional for thicker sauce
  • 2 tablespoons fish sauce Soy sauce works well for a milder alternative
  • 1 tablespoon honey Maple syrup is a great vegan substitute
  • 1 tablespoon lime juice Can substitute with lemon juice
For Garnishing
  • 1/4 cup chopped cilantro Parsley is an acceptable substitute
  • 1 teaspoon chili flakes Adjust to your liking
  • 1 teaspoon freshly cracked black pepper

Equipment

  • Skillet
  • mixing bowl
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. In a mixing bowl, combine peeled and deveined shrimp with salt, black pepper, sweet paprika, and garlic powder. Toss well to coat the shrimp. Set aside for about 10 minutes.
  2. Mince the garlic cloves and chop the yellow onion and cilantro.
  3. In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat until the butter melts.
  4. Add the seasoned shrimp to the skillet in a single layer. Sear them for about 1 minute on each side until they turn pink.
  5. Reduce heat to low and add the chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until translucent.
  6. Pour in three-quarters of the coconut milk and stir to combine. For thicker sauce, mix remaining coconut milk with 1 tablespoon of cornstarch and add.
  7. Stir in fish sauce, honey, and lime juice into the sauce and let it simmer for an additional 2 minutes.
  8. Return the seared shrimp to the skillet, stirring gently to coat them in the sauce. Heat for an additional 1 minute.
  9. Taste and adjust seasoning as needed. Add more fish sauce or lime juice to suit your palate.
  10. Garnish with cilantro, chili flakes, and cracked black pepper. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. For freezing, transfer cooled leftovers to a freezer-safe container to last up to 3 months.

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