Creamy Coconut Shrimp delivers everything a weeknight dinner should be: bright, satisfying, and quick to prepare. Tender shrimp simmer in a silky coconut-tomato sauce with crisp red pepper and sweet corn, all cooked in one skillet and ready in under 30 minutes. This is an easy, flavorful meal that pairs beautifully with rice, noodles, or cauliflower rice.
If you love simple one-skillet meals, this dish fits the bill. It borrows the layered flavors common in Southeast Asian cooking—rich coconut, bright citrus, a touch of heat—and presents them in a fuss-free format that works for busy nights or casual entertaining.
Reasons to Love Creamy Coconut Shrimp
- Velvety coconut sauce with a bright tomato edge
- Cook everything in a single skillet for minimal cleanup
- Quick to prepare—ready in about 25 minutes
- Colorful, nutritious, and adaptable to dietary needs
If you enjoy savory coconut dishes, try other coconut-forward recipes such as Hawaiian chicken with coconut rice, coconut curry chicken, or mango chicken curry.
Ingredients You Need
Below are the main ingredients used in this creamy coconut shrimp. Exact measurements appear in the recipe section further down.
- Jumbo or large shrimp: Peeled, deveined, and tail-off to save prep time. Frozen shrimp that has been properly thawed is often the best option for consistent quality.
- Red pepper flakes: Adds a gentle kick; adjust to taste.
- Garlic: Fresh garlic minced for aromatic depth.
- Shallot: Thinly sliced for a subtle, sweet onion flavor.
- Red bell pepper: Diced for crunch and color.
- Tomato paste: Concentrated tomato flavor that helps thicken the sauce.
- Full-fat coconut milk: Creates a rich, silky base; coconut cream or heavy cream can be substituted if needed.
- Corn: Fresh or frozen kernels add sweetness and texture.
- Lemon juice: Freshly squeezed for brightness; lime juice is an easy substitute.
- Fresh herbs: Basil or parsley to finish and garnish.
Recipe Variations
- Herbs: Top with sliced green onion, basil, or Thai basil for fresh aromatics.
- Extra vegetables: Add sliced mushrooms, spinach, or snap peas during the simmer step.
- More heat: Stir in a tablespoon of red curry paste or a splash of sriracha.
- Serve over white rice, coconut rice, rice noodles, cauliflower rice, or orzo.
- Protein swaps: Replace shrimp with chickpeas or a firm white fish if you prefer.
- Asian accent: Add a small amount of grated ginger with the garlic for an extra layer of flavor.
How to Make Creamy Coconut Shrimp
Follow these steps for a reliable, flavorful result. Full measurements and a printable recipe are available in the recipe block below.
Step 1. Cook the shrimp. Pat shrimp dry, season with salt, pepper, and red pepper flakes, and sear in a hot skillet with a little oil for 2–3 minutes per side until opaque and slightly curled. Remove and set aside.
Step 2. Sauté the aromatics and peppers. In the same pan, add more oil if needed, then cook shallot and red bell pepper for 2–3 minutes until softened. Add garlic and cook another minute, then stir in tomato paste until it darkens slightly.
Step 3. Build and simmer the sauce. Pour in coconut milk, add corn and lemon juice, and bring to a gentle bubble. Reduce heat and simmer 6–8 minutes so the flavors meld and the sauce thickens. Taste and adjust seasoning.
Step 4. Finish and serve. Return the shrimp to the pan, stir to coat, and heat through for a minute or two. Serve immediately over rice or noodles and finish with fresh basil or parsley.
Recipe FAQs
Unless you have shrimp caught and delivered the same day, frozen shrimp is generally the best choice. Shrimp labeled as “fresh” in stores is often previously frozen and thawed, so buying frozen gives you clearer information about how it was handled. Avoid packages with visible freezer burn.
Leave shrimp in its sealed bag, place it in a bowl, and run cold water over the bag for several minutes until thawed. Pat the shrimp thoroughly dry before cooking to ensure a good sear.
Shrimp cooks quickly and is done when opaque and pink, usually around 120°F. The ideal shape is a loose “C”; a very tight curl indicates overcooking.
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through, or microwave in short intervals. You can freeze the prepared dish for up to 3 months; note that shrimp texture may change after freezing and thawing.
More Easy Shrimp Recipes
- Sheet pan shrimp fajitas
- Crisp air fryer shrimp
- Fiesta shrimp bowl
- Sheet pan honey garlic shrimp
- Dairy-free creamy Cajun shrimp pasta
Creamy Coconut Shrimp
5
20
25
4 servings
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 Tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 red bell pepper, diced
- 2 Tablespoons tomato paste
- 1 (15 ounce) can full-fat coconut milk
- 1 cup fresh or frozen corn kernels (about 2 ears)
- 2 Tablespoons lemon juice (about 1/2 lemon)
- Fresh basil or parsley for serving
Instructions
- Pat shrimp dry and season with salt, black pepper, and red pepper flakes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sear shrimp 2–3 minutes per side until opaque. Remove and set aside.
- Add remaining tablespoon of oil to the pan. Cook shallot and red pepper 2–3 minutes until softened. Add garlic and cook another 1–2 minutes. Stir in tomato paste and cook briefly until it deepens in color.
- Pour in coconut milk, add corn and lemon juice, and bring to a gentle bubble over medium-high heat. Reduce to medium-low and simmer 6–8 minutes until the sauce thickens. Taste and adjust salt.
- Return shrimp to the pan and stir to coat. Heat through for a minute, then serve warm over rice or noodles with fresh basil or parsley.
Notes
Buying shrimp: Frozen shrimp is a reliable choice unless you have guaranteed, same-day fresh seafood. Avoid packages with freezer burn.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in short microwave intervals. You can freeze for up to 3 months, though shrimp texture can change after thawing.
Nutrition
Serving: 1 serving | Calories: 513 kcal | Carbohydrates: 25 g | Protein: 19 g | Fat: 39 g | Saturated Fat: 28 g | Sodium: 880 mg | Fiber: 2 g | Sugar: 10 g
Nutrition information is an estimate and should be used for reference only.