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Creamy Chinese coconut shrimp in a skillet.

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.
4.66 from 38 votes
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 227kcal
Author: Dahn Boquist

Ingredients

  • 2 pounds medium to large shrimp
  • 1 to 2 tablespoons coconut oil
  • ¼ teaspoon salt
  • 5 to 6 garlic cloves minced
  • 2 tablespoons fresh minced ginger
  • 1 15 ounce can coconut milk
  • 2 tablespoons fish sauce
  • zest of 1 lime
  • juice from 1 lime about 2-3 tablespoons
  • 1-½ tablespoons 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. Sprinkle the shrimp with salt and cook for 1 minute on each side. Cook them in batches so you don’t overcrowd the skillet. Set the shrimp aside. 
  • 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 or they will get tough and rubbery. You can tell that they are completely cooked when it changes from a translucent color to white. You will also see some pinkish streaks on the shrimp. It only takes a couple of minutes to cook them. 
  • 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 | Calories: 227kcal | Carbohydrates: 15g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 864mg | Fiber: 1g | Sugar: 7g