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This creamy coconut shrimp is what happens when plump shrimp meet a rich coconut milk sauce loaded with garlic, ginger, and lime. Like your favorite Chinese buffet dish, but way better.
Inspired by classic Asian takeout, this recipe brings sweet, savory, and citrusy notes together in one silky, slurpable sauce. It’s quick enough for a weeknight, bold enough to ditch the takeout menu, and yes, it’s perfectly acceptable to eat it straight from the pan.
Here is Why This Creamy Coconut Shrimp Recipe Works
Quick and easy: Shrimp cook in minutes, and the whole dish comes together in one pan. Less mess, less stress.
Flavor-packed sauce: Garlic, ginger, lime, and fish sauce bring bright, savory, and tangy notes that balance out the coconut milk.
Rich coconut base: Full-fat canned coconut milk gives the sauce a smooth texture and deep, savory flavor.
Fast enough for weeknights: From pan to plate in about 20 minutes, and it tastes like something you’d order at a restaurant.
If you like this recipe, try our pork yakisoba or Thai spicy shrimp rice bowl.
Recipe Tips
Don’t crowd the skillet: Sear the shrimp in batches so they brown instead of steaming in their own juices.
Use full-fat canned coconut milk: The reduced-fat stuff? Thin and sad. You want that rich, creamy texture.
Watch the shrimp: They only need a couple of minutes to turn opaque. Overcooked shrimp get rubbery.
Thaw frozen shrimp properly: Cold water bath, not the microwave. And drain them well.
Taste the sauce before serving: Adjust with a pinch more sugar or a squeeze more citrus if needed.
Serve with something to soak up the sauce: Fluffy white rice, noodles, or creamy mashed potatoes work great.
Storing Leftovers
In the fridge: Transfer the shrimp and sauce to an airtight container. It’ll keep for up to 3 days.
Reheat gently: Warm it on the stovetop over low heat, just until the shrimp are heated through. Microwaving works in a pinch but use short zaps so the shrimp don’t turn to rubber.
Freezing? Not ideal. The sauce can separate and the shrimp are not as tender. If you must freeze it, do it in a sealed container for up to a month. Thaw overnight in the fridge, then reheat gently while whisking the sauce to bring it back together.
Coconut Shrimp in White Sauce
If you’re craving something fast, flavorful, and just a little bit fancy, this creamy coconut shrimp delivers. It’s bold, rich, and surprisingly low-effort.
Serve it over rice or noodles, and boom: dinner’s done. If you like this recipe, try my firecracker shrimp or my Asian noodle salad with shrimp.
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Creamy Coconut Shrimp
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Ingredients
- 2 pounds large shrimp
- 1 to 2 tablespoons coconut oil
- ¼ teaspoon salt
- 5 to 6 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (15 ounce) can canned coconut milk
- 2 tablespoons fish sauce
- 1 fresh lime, zested then juiced
- 1 ½ tablespoons granulated sugar
- 2 teaspoons cornstarch, optional
- 1 tablespoon water
- 3 to 4 scallions, diced
Instructions
- Peel and devein the shrimp. Heat the coconut oil in a large skillet over medium-high heat. Season the shrimp with salt, then cook for 1 minute per side. Work in batches to avoid overcrowding the skillet.
- Set the shrimp aside then add the garlic and ginger to the skillet and cook for 1 minute.
- Add the coconut milk, fish sauce, lime zest juice, and sugar. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
- If you want the sauce thicker, combine the cornstarch and water in a small dish then stir it into the sauce. Simmer for 2 minutes until thick.
- Add the shrimp to the sauce and cook for 1 to 2 minutes to heat the shrimp.
- Remove from heat and top with chopped scallions.
Notes
- Don’t overcook the shrimp. Nothing ruins a good dish faster than rubbery seafood. They’re done when they turn from translucent to opaque with pink streaks. It usually takes just 2 to 3 minutes.
- If you use frozen shrimp, make sure to thaw them completely and drain the excess liquid.
- Make sure to use canned coconut milk and not the stuff in cartons. Full fat coconut milk will give you a thicker, richer sauce than reduced fat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Is there a way to do this in a slow cooker with chicken?
I haven’t tested the recipe in the slow cooker with chicken.
How do I make extra sauce for the coconut shrimp
That sauce is good, isn’t it?! You can double the ingredients (all but the shrimp).
Yum! I didn’t have fish sauce so subbed coconut aminos and a bit of green curry paste. I would do less sugar next time but otherwise very good and so simple! Served over rice with sautéed broccoli.
Sounds delicious! Thanks for the comment
I just tried this recipe and the resulting dish is very tasty. I served mine over riced cauliflower, and added stir fry veggies as a side. I really appreciate such an easy to follow recipe. I was out of fish sauce, and after googling an acceptable substitute, I used Worcestershire sauce…it worked well. TFS
Thanks for the comment, I’m glad it worked well with the Worcestershire
This recipe is the bomb! The flavors are so complex yet it is so simple to make. I added mushrooms and green peppers and served it over brown rice.
Thanks Jill! I’m glad to hear that
Those shrimp are so succulent and so flavourful! That creamy coconut sauce is for sure great for other seafood or chicken too.
angiesrecipes
http://angiesrecipes.blogspot.com
Oh yes, it is Angie. It’s a versatile sauce 😉
I almost always have shrimp on hand in my freezer. It’s perfect for a quick, flavorful dinner — like this one! You’ve packed a ton — a TON!! — of flavor into this recipe. Looks really good — thanks.
Thanks John, it really is a quick and flavorful dinner.