Dinner

Garlic Shrimp in Coconut Milk Recipe

ByMaya Quinn January 23, 2026January 23, 2026

Introduction

Garlic shrimp in coconut milk is a creamy, flavorful dish that balances savory, sweet, and tangy notes. It’s quick to prepare and perfect for a weeknight dinner that feels a little special.

A white skillet filled with creamy, light beige sauce that has a smooth and thick texture, covering large orange-pink cooked shrimp scattered evenly on top. The shrimp are slightly charred with a mix of darker brown spots and are garnished with small green leafy herbs, probably cilantro, and some black pepper specks and red chili flakes sprinkled across. The dish sits on a worn wooden surface showing rustic tones, adding contrast to the vibrant colors of the shrimp and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 pounds shrimp (peeled and deveined)
1 tsp salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp garlic powder
1 tbsp unsalted butter
1 tbsp olive oil (or vegetable oil)
4 garlic cloves (minced)
1 yellow onion (diced)
1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
2 tsp cornstarch
2 tbsp fish sauce
1 tsp honey
2 tbsp lime juice
2 tbsp chopped cilantro (more for serving)
Chili flakes (for serving)
Freshly cracked black pepper (for serving)

Instructions

Step 1: In a bowl, combine the shrimp with salt, black pepper, sweet paprika, and garlic powder. Stir to coat the shrimp evenly and set aside while preparing other ingredients.
Step 2: Mince the garlic, dice the onion, and chop the cilantro. This will make the cooking process smoother.
Step 3: Heat the olive oil and butter in a large skillet over high heat. Arrange the shrimp in a single layer and sear for about 1 minute on each side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.
Step 4: Reduce the heat to low. Add the minced garlic and diced onion to the skillet and sauté for about 3 minutes until soft and fragrant.
Step 5: Pour in three-quarters of the coconut milk. In a small bowl, mix the remaining coconut milk with the cornstarch until smooth and add this mixture to the skillet. Stir to combine everything evenly.
Step 6: Stir in the fish sauce, honey, and lime juice. Let the sauce simmer gently for 2 minutes, allowing it to thicken slightly and the flavors to meld.
Step 7: Add chopped cilantro and return the shrimp to the skillet. Toss everything to coat the shrimp in the sauce and simmer for another minute until heated through. Taste and adjust seasoning with extra fish sauce or lime juice if desired.
Step 8: Serve the garlic shrimp topped with additional cilantro, chili flakes, and freshly cracked black pepper. Enjoy immediately while warm.

Tips & Variations

For a spicier kick, add more chili flakes or a splash of hot sauce to the sauce.
Use fresh lime juice for the best bright flavor.
Swap shrimp for scallops or firm white fish if preferred.
Serve this dish over steamed rice or rice noodles for a complete meal.

Storage

Store leftover garlic shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the shrimp from becoming rubbery, stirring occasionally until warmed through.

How to Serve

A white round plate on a white marbled surface holds several large shrimp cooked to a pink and orange color with slight charring, covered in a thick creamy white sauce with green herb bits and small red chili flakes scattered on top, creating a textured and rich look. The sauce pools around the shrimp, mixing with black pepper specks and green herb pieces. The shrimp are arranged randomly but close to each other, allowing the creamy sauce to spread evenly across the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw the shrimp completely and pat them dry before seasoning to ensure they sear nicely.

Is coconut milk necessary for this dish?

Coconut milk provides the creamy base and subtle sweetness that balances the bold flavors. Using full-fat, unsweetened coconut milk is recommended for best results.