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Succulent seared shrimp simmered in a rich, creamy garlic coconut sauce, brightened with lime juice and balanced with a hint of honey. A quick, fragrant dish perfect for weeknight dinners.

  • Total Time: 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • Large shrimp (16 to 20 per pound), thawed if frozen, quantity enough for 4 servings
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Sweet paprika, to taste
  • 1 tablespoon oil, plus more if needed
  • 1 tablespoon butter (or just oil for dairy-free)
  • 1/4 cup finely chopped onion or shallot
  • 3 cloves garlic, minced
  • 1/4 teaspoon chili flakes (adjust to taste)
  • 1 cup full-fat coconut milk
  • 2 tablespoons fresh lime juice, plus extra for finishing
  • 1 teaspoon honey or brown sugar
  • Splash of fish sauce (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water to make a slurry
  • Chopped cilantro (or Thai basil or parsley), for garnish

Instructions

  1. If using frozen shrimp, thaw completely and pat dry with paper towels.
  2. Season both sides of the shrimp with salt, black pepper, garlic powder, and sweet paprika.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon oil and 1 tablespoon butter (or just oil if dairy-free).
  4. When the fat shimmers, arrange the shrimp in a single layer without crowding.
  5. Sear shrimp for 1 to 2 minutes per side until pink and just cooked through, then transfer to a plate and set aside.
  6. Reduce heat to medium, and if needed, add a little more oil.
  7. Sauté the finely chopped onion or shallot until soft, about 2 to 3 minutes.
  8. Add the minced garlic and chili flakes and cook for 30 to 45 seconds until fragrant.
  9. Pour in the full-fat coconut milk and bring to a gentle simmer.
  10. Stir in fresh lime juice, honey or brown sugar, and a splash of fish sauce if using. Taste and adjust seasoning as needed.
  11. Whisk the cornstarch with cold water to make a slurry, then whisk it into the simmering sauce.
  12. Cook for 1 to 2 minutes until the sauce slightly thickens.
  13. If using quick-cooking greens (spinach, bok choy, kale), stir them into the sauce now and cook just until wilted.
  14. Return the shrimp to the skillet and warm in the sauce for 1 to 2 minutes.
  15. Stir in chopped cilantro (or Thai basil or parsley) and finish with a squeeze of fresh lime juice before serving.

Notes

Serve with basmati rice, noodles, fresh bread, or warm naan to soak up the garlicky coconut sauce., For added vegetables, toss in quick-cooking greens like spinach, bok choy, or thinly sliced kale at the end of cooking, cooking just until wilted. Bell peppers or sugar snap peas add a nice crunch as well., Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may separate when cold; gently reheat with a splash of coconut milk or water to restore consistency., To freeze, it is best to freeze the sauce alone for up to 1 month. Thaw and reheat sauce gently, then add fresh shrimp before serving., For a dairy-free version, omit butter or replace it with additional oil., Fish sauce is optional and can be replaced with soy sauce or tamari (reduced amount) for umami flavor., Do not overcook shrimp in the sauce to avoid toughness; searing first locks in juices., Using full-fat coconut milk will give the richest and creamiest sauce; light coconut milk will produce a thinner sauce., Cornstarch slurry helps thicken and stabilize the sauce; it can be omitted for a thinner sauce or replaced with arrowroot powder.

  • Author: Ashley
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main Course

Nutrition

  • Calories: 184
  • Fat: 8 g
  • Carbohydrates: 5 g
  • Protein: 22 g