Garlic Shrimp Coconut Milk

The first time I made coconut shrimp, my kitchen smelled like a vacation I couldn't afford. The combination of garlic hitting hot oil and that rich coconut milk bubbling away turned a regular Tuesday into something that felt like a celebration. I've since learned this is one of those dishes that convinces people you're better at cooking than you actually are.

Last summer my neighbor smelled this cooking through our open windows and actually knocked on my door to ask what I was making. I ended up sending her home with a small bowl, and now she asks for the recipe every time we both happen to be grilling on our balconies. Food connects people like that sometimes.

Ingredients

• 1 lb large shrimp: Pat them really dry before cooking or they'll steam instead of sear
• 4 cloves garlic: Freshly minced makes all the difference here, jarred garlic won't cut it
• 1 small onion: Finely chopped so it melts into the sauce
• 1 red bell pepper: Thinly sliced for texture and pops of color
• Can of coconut milk: Full fat is worth it, light version makes the sauce thin and sad
• 1 tablespoon lime juice: Brightens everything and cuts through the richness
• 1 tablespoon soy sauce or fish sauce: The secret depth note nobody can quite put their finger on
• Fresh cilantro and green onions: Don't skip these, they make the dish sing

Instructions

Prep your shrimp:

Pat them completely dry with paper towels and give them a light dusting of salt and pepper, this step matters more than you'd think.

Sear the shrimp:

Heat one tablespoon oil in a large skillet over medium-high heat, add shrimp in a single layer and cook just 1 to 2 minutes per side until pink and opaque.

Remove and set aside:

Take the shrimp out immediately because they'll keep cooking in the sauce later, nobody likes rubbery shrimp.

Build your base:

Add the remaining oil to the same skillet and sauté the onion and bell pepper for 3 to 4 minutes until softened, then toss in garlic for 30 seconds until fragrant.

Create the sauce:

Pour in coconut milk, soy sauce, lime juice, chili flakes if you like heat, and stir to combine before bringing to a gentle simmer.

Bring it together:

Return shrimp to the skillet and simmer 2 to 3 minutes, stirring occasionally, until heated through and sauce has thickened slightly.

Finish with herbs:

Remove from heat and sprinkle with cilantro and green onions right before serving while everything is still steaming.

Save

This became my go-to dish when I want to impress someone without actually trying that hard. My sister still talks about the time I made this for her birthday, mostly because she couldn't believe something so delicious came together in less than half an hour.

Serving Suggestions

Steamed jasmine rice is the classic pairing for a reason, it soaks up that incredible sauce like a dream. Sometimes I make cauliflower rice when I'm trying to feel virtuous, and honestly, it still works beautifully. The key is having something on the plate that can stand up to all that creamy coconut goodness.

Make It Your Own

I've thrown in a handful of baby spinach at the end, wilted it right in the sauce, and nobody even complained about eating their greens. Snap peas work too, adding this lovely crunch that cuts through the richness. The recipe is forgiving like that, almost like it wants you to play around with it.

Timing Your Dinner

The great thing about this dish is that the actual cooking happens so fast you need everything prepped and ready before you turn on the stove. I learned this the hard way when I was frantically chopping onions while my garlic burned. Have your ingredients arranged in little bowls like they do on cooking shows, it makes the whole process feel smooth and professional.

• Set the table before you start cooking, this dish waits for no one
• Warm your serving plates if you're feeling fancy
• Lime wedges on the side make everything feel more complete

Save

Some nights you just need dinner to transport you somewhere warmer, and this is the dish that does exactly that without requiring a plane ticket.

Recipe FAQs

→ What type of shrimp works best?

Large peeled and deveined shrimp are ideal for even cooking and tender texture.

→ Can I use a different herb instead of cilantro?

Yes, parsley is a great substitute that still adds a fresh, bright note.

→ How do I adjust the spice level?

Include or omit chili flakes according to your preferred heat intensity.

→ What cooking oil is recommended?

Olive oil or coconut oil both work well to enhance flavor and richness.

→ Is coconut milk essential for the sauce?

Full-fat coconut milk provides the creamy base and tropical flavor that defines the dish.