This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

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.

Shrimp in creamy white sauce with green onions in skillet.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Labeled shrimp and cooking ingredients arranged on a marble countertop.

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.

Step-by-step collage of making creamy coconut shrimp in a white skillet.

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.

Creamy shrimp over rice with green onions, sugar snap peas, sesame seeds.

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.

Pin this now to find it later!

Pin It
Creamy shrimp over rice with green onions, sugar snap peas, sesame seeds.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
4.65 from 37 votes

Creamy Coconut Shrimp

This creamy coconut shrimp recipe was inspired by a popular Chinese buffet entrée. The rich, creamy coconut sauce has a slightly nutty and sweet flavor with hints of citrus. Serve it with your favorite starchy side dish to soak up all the sauce.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.
    Sautéing garlic and ginger in a skillet.
  • 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. 
    Adding coconut milk, lime, and fish sauce to the skillet.
  • 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. 
    Mixing cornstarch into the white coconut sauce.
  • Add the shrimp to the sauce and cook for 1 to 2 minutes to heat the shrimp. 
    Adding shrimp to creamy white sauce.
  • Remove from heat and top with chopped scallions. 
    Topping coconut sauce shrimp with 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

Serving: 1 serving, Calories: 227kcal, Carbohydrates: 15g, Protein: 3g, Fat: 19g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 864mg, Fiber: 1g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

You May Also Like

4.65 from 37 votes (37 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. Melissa says:

    Is there a way to do this in a slow cooker with chicken?

    1. Dahn Boquist says:

      I haven’t tested the recipe in the slow cooker with chicken.

  2. LindaLea Harvell says:

    How do I make extra sauce for the coconut shrimp

    1. Dahn Boquist says:

      That sauce is good, isn’t it?! You can double the ingredients (all but the shrimp).

  3. Heidi says:

    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.

    1. Dahn Boquist says:

      Sounds delicious! Thanks for the comment

  4. Connie says:

    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

    1. Dahn Boquist says:

      Thanks for the comment, I’m glad it worked well with the Worcestershire

  5. Jill says:

    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.

    1. Dahn Boquist says:

      Thanks Jill! I’m glad to hear that

  6. angiesrecipes says:

    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

    1. Dahn Boquist says:

      Oh yes, it is Angie. It’s a versatile sauce 😉

  7. John / Kitchen Riffs says:

    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.

    1. Dahn Boquist says:

      Thanks John, it really is a quick and flavorful dinner.