I can’t get enough of this creamy coconut shrimp with juicy bites, fragrant basil, ginger, and garlic in every spoonful. It’s rich, bright, and unbelievably fast, the kind of one-pan dinner that disappears in minutes.
I’m obsessed with this Creamy Coconut Shrimp because it tastes like I ordered something wildly good, then somehow got to eat it in my own kitchen in 20 minutes. The shrimp stay juicy, the coconut milk turns silky and rich, and every bite has that bold Thai-inspired thing I crave when plain dinner just won’t cut it.
And the sauce. Honestly, the sauce is the reason I keep “testing” it straight from the pan.
But I also love how fast it hits the table without feeling rushed or boring. Big flavor, minimal drama.
Exactly my kind of weeknight dinner.
Ingredients
- Shrimp makes it feel special, but still fast and weeknight-friendly.
- Neutral oil keeps things simple and lets the bold stuff shine.
- Shallot adds a soft, sweet bite without taking over.
- Garlic brings that cozy, savory smell you want right away.
- Fresh ginger gives it a bright little kick and warmth.
- Coconut milk makes the sauce creamy, rich, and honestly pretty comforting.
- Fish sauce adds salty depth, not fishiness, promise.
- Lime juice cuts the richness so it doesn’t feel heavy.
- Brown sugar balances the salty, tangy, spicy bits.
- Basil keeps it fresh and a little restaurant-ish.
- Chili brings heat if you like a small wake-up call.
- Cornstarch helps the sauce cling to the shrimp better.
- Salt and pepper pull everything together, like usual.
- Plus, cilantro adds a fresh finish if you’re into it.
Ingredient Quantities
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon neutral oil (vegetable or canola)
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 ounces) full fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon light brown sugar
- 1/4 to 1/2 cup fresh basil leaves, roughly chopped (Thai basil if available)
- 1 small red chili, thinly sliced or 1/4 to 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (optional)
How to Make this
1. Pat the shrimp dry and season lightly with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque; transfer to a plate and set aside.
4. Reduce heat to medium and add the shallot, cooking 1 to 2 minutes until softened. Add the garlic and ginger and cook 30 to 45 seconds until fragrant.
5. Pour in the coconut milk, fish sauce, lime juice, and brown sugar, stirring to combine and bring to a gentle simmer.
6. If using chili or red pepper flakes add them now. Taste and adjust seasoning with salt and pepper.
7. For a thicker sauce whisk the cornstarch slurry and stir it into the simmering coconut sauce; cook 1 to 2 minutes until slightly thickened.
8. Return the shrimp to the pan and simmer 1 to 2 minutes until heated through and coated with sauce.
9. Stir in the chopped basil leaves until wilted, reserving a few for garnish if desired.
10. Serve immediately, garnished with fresh cilantro if using, with rice or noodles to soak up the creamy sauce.
Equipment Needed
1. Large skillet or sauté pan
2. Spatula or tongs
3. Mixing bowl (for cornstarch slurry and seasoning)
4. Measuring spoons and measuring cup
5. Chef knife
6. Cutting board
7. Wooden spoon or heatproof silicone spatula for stirring sauce
8. Serving bowl or platter and rice or noodle pot for accompaniment
FAQ
Creamy Coconut Shrimp Recipe Substitutions and Variations
- Shrimp: scallops, firm white fish (cod or halibut), or extra-firm tofu for a vegetarian version
- Coconut milk: light coconut milk, coconut cream thinned with water, or unsweetened cashew cream
- Fish sauce: soy sauce or tamari with a squeeze of lime and a pinch of sugar, or Worcestershire sauce in a pinch
- Fresh basil: cilantro, mint, or flat-leaf parsley (Thai basil best mimicked by a mix of basil and mint)
Pro Tips
1. Pat and chill the shrimp before cooking so they sear quickly and stay juicy. Wet shrimp steam instead of brown, and that extra minute of chill helps get a nice quick cook.
2. Don’t overcook the shrimp. They only need about 1 to 2 minutes per side; pull them as soon as they turn opaque and curl slightly. They will finish warming in the sauce and keep a sweet, tender texture.
3. Taste and balance the sauce. Coconut milk can mute flavors, so tweak with extra lime for brightness, fish sauce for savory depth, or a pinch more sugar if it tastes too acidic. Add heat little by little until it sits right with you.
4. If the coconut milk looks grainy or separated, stir it gently and simmer briefly rather than boiling hard. For glossy sauce, mix the cornstarch slurry well off the heat and then stir into the simmering sauce, cooking just until it thickens.
5. Finish with fresh herbs right at the end and reserve some for garnish. Basil wilted into the sauce gives aroma, while a few fresh leaves and cilantro on top add color and a lively hit of freshness.
Creamy Coconut Shrimp Recipe
I can’t get enough of this creamy coconut shrimp with juicy bites, fragrant basil, ginger, and garlic in every spoonful. It’s rich, bright, and unbelievably fast, the kind of one-pan dinner that disappears in minutes.
4
servings
338
kcal
Equipment: 1. Large skillet or sauté pan
2. Spatula or tongs
3. Mixing bowl (for cornstarch slurry and seasoning)
4. Measuring spoons and measuring cup
5. Chef knife
6. Cutting board
7. Wooden spoon or heatproof silicone spatula for stirring sauce
8. Serving bowl or platter and rice or noodle pot for accompaniment
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon neutral oil (vegetable or canola)
1 small shallot, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (14 ounces) full fat coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon light brown sugar
1/4 to 1/2 cup fresh basil leaves, roughly chopped (Thai basil if available)
1 small red chili, thinly sliced or 1/4 to 1/2 teaspoon red pepper flakes (optional for heat)
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
Salt and freshly ground black pepper to taste
Fresh cilantro for garnish (optional)
Directions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque; transfer to a plate and set aside.
- Reduce heat to medium and add the shallot, cooking 1 to 2 minutes until softened. Add the garlic and ginger and cook 30 to 45 seconds until fragrant.
- Pour in the coconut milk, fish sauce, lime juice, and brown sugar, stirring to combine and bring to a gentle simmer.
- If using chili or red pepper flakes add them now. Taste and adjust seasoning with salt and pepper.
- For a thicker sauce whisk the cornstarch slurry and stir it into the simmering coconut sauce; cook 1 to 2 minutes until slightly thickened.
- Return the shrimp to the pan and simmer 1 to 2 minutes until heated through and coated with sauce.
- Stir in the chopped basil leaves until wilted, reserving a few for garnish if desired.
- Serve immediately, garnished with fresh cilantro if using, with rice or noodles to soak up the creamy sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 239g
- Total number of serves: 4
- Calories: 338kcal
- Fat: 24.8g
- Saturated Fat: 18.2g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 1.25g
- Cholesterol: 222mg
- Sodium: 375mg
- Potassium: 574mg
- Carbohydrates: 5g
- Fiber: 0.5g
- Sugar: 1.7g
- Protein: 28.5g
- Vitamin A: 400IU
- Vitamin C: 10mg
- Calcium: 120mg
- Iron: 1.1mg
