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–+ servings
Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: A Creamy Seafood Dream

This Garlic Shrimp in Coconut Milk recipe is a quick, gluten-free meal that brings a creamy seafood delight in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp, peeled and deveined
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper, freshly cracked
For the Sauce
  • 1 teaspoon Sweet Paprika Substitute with smoked paprika if desired
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Unsalted Butter Swap for olive oil if dairy-free
  • 1 tablespoon Olive Oil Vegetable oil can be used as an alternative
  • 3 cloves Garlic, minced
  • 1 medium Yellow Onion, diced Shallots work as a great substitute
  • 1 can Coconut Milk Full-fat for richness, light for fewer calories
  • 1 tablespoon Cornstarch Omit for a thinner sauce
  • 1 teaspoon Fish Sauce Soy sauce can be used as a vegetarian substitute
  • 1 tablespoon Honey Maple syrup is a great vegan alternative
  • 2 tablespoons Lime Juice Lemon juice is a suitable substitute
For Garnish and Spice
  • 1/4 cup Chopped Cilantro Optional
  • 1 teaspoon Chili Flakes Adjust according to preference
  • 1 teaspoon Freshly Cracked Black Pepper For serving

Equipment

  • large skillet
  • mixing bowl
  • measuring cups
  • measuring spoons
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a bowl, combine the peeled and deveined shrimp with salt, black pepper, sweet paprika, and garlic powder. Toss well to coat.
  2. Mince the garlic cloves and finely dice the yellow onion. Set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over high heat. Add the seasoned shrimp and sear for 1 minute on each side until pink and opaque. Remove and set aside.
  4. Reduce heat to low, add minced garlic and diced onion to the skillet, and sauté for about 3 minutes until the onion is translucent.
  5. Pour three-quarters of the coconut milk into the skillet and stir. Mix the remaining coconut milk with cornstarch and add to the skillet. Cook, stirring gently for 2-3 minutes until slightly thickened.
  6. Stir in fish sauce, honey, and lime juice, allowing to simmer for an additional 2 minutes.
  7. Return the shrimp to the skillet and gently toss to coat in the sauce. Simmer for another minute until heated through.
  8. Serve warm, garnished with chopped cilantro, chili flakes, and cracked black pepper.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 24gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For the best taste, enjoy fresh as the flavors meld beautifully right after cooking.

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