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Garlic Shrimp in Coconut Milk

Garlic Shrimp in Coconut Milk: A Tropical Flavor Escape

Garlic Shrimp in Coconut Milk combines tropical flavors with a creamy, garlicky sauce, making it a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Use scallops or white fish for variety.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly cracked is preferred for potency.
  • 1 teaspoon Sweet Paprika Substitute with smoked paprika for a different flavor.
  • 1 teaspoon Garlic Powder Use freshly minced garlic for a stronger taste.
For the Sauce
  • 1 tablespoon Unsalted Butter Use olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil Can also use coconut oil for a stronger coconut flavor.
  • 3 cloves Garlic Cloves Add more for a stronger garlic taste.
  • 1 medium Yellow Onion Shallots can be used as a substitute.
  • 3/4 cup Unsweetened Coconut Milk Full-fat for richness; light coconut milk for fewer calories.
  • 1 tablespoon Cornstarch Omit if a thinner sauce is preferred.
  • 1 tablespoon Fish Sauce Soy sauce can be substituted for a vegetarian version.
  • 1 tablespoon Honey Agave syrup is a vegan substitute.
  • 1 tablespoon Lime Juice Lemon juice can be used as an alternative.
For Garnish
  • 1/4 cup Chopped Cilantro Parsley can be a good substitute.
  • 1/2 teaspoon Chili Flakes Adjust amount for desired spice level.
  • to taste Freshly Cracked Black Pepper

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat a large skillet over medium-high heat. Add olive oil and unsalted butter, allowing the butter to melt and become bubbly but not browned.
  2. Season the shrimp with salt, black pepper, sweet paprika, and garlic powder. Sear for about 1 minute on each side until they turn pink and opaque, then set aside.
  3. Lower the heat and add minced garlic and diced onion to the skillet. Sauté for about 3-4 minutes until the onion is translucent.
  4. Pour in 3/4 of the can of coconut milk, stirring to combine. Mix the remaining coconut milk with cornstarch, then add to the skillet and bring to a simmer.
  5. Stir in the fish sauce, honey, and lime juice, allowing to simmer for about 2 minutes.
  6. Return the seared shrimp to the skillet with chopped cilantro and toss to coat in the sauce.
  7. Taste and adjust seasoning with lime juice or fish sauce. Serve immediately, garnished with pepper and cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This dish pairs perfectly with jasmine rice or crusty bread.

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