Description
Creamy Coconut Shrimp is a flavorful and quick Asian-inspired main course featuring succulent shrimp cooked in a rich coconut milk sauce infused with garlic, ginger, lime, and a hint of spice. Perfect for a weeknight dinner, this gluten-free and dairy-free dish pairs wonderfully with jasmine rice or cauliflower rice for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red bell pepper, thinly sliced
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing for 2–3 minutes until they soften and become fragrant.
- Add the bell pepper: Stir in the thinly sliced red bell pepper and cook for another 3–4 minutes until it becomes slightly tender but still vibrant.
- Make the sauce: Pour in the full-fat coconut milk, followed by lime juice, soy sauce, brown sugar, ground ginger, red pepper flakes (if using), salt, and black pepper. Stir well and bring the mixture to a gentle simmer over medium heat.
- Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 4–5 minutes until the shrimp turn pink and opaque, ensuring they are cooked through but still tender.
- Final touches: Taste the sauce and adjust the seasoning if necessary. Remove the skillet from heat, garnish with chopped fresh cilantro, and serve hot.
- Serving suggestion: Serve the creamy coconut shrimp over cooked jasmine rice or cauliflower rice for a lower-carb alternative to complete the meal.
Notes
- For extra depth of flavor, consider adding a splash of fish sauce or a teaspoon of curry paste to the sauce.
- This dish pairs beautifully with jasmine rice or cauliflower rice to keep it lower-carb.
- Adjust the red pepper flakes according to your desired spice level or omit for a milder version.
- Use gluten-free soy sauce to maintain the gluten-free status of the dish.
