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Tender shrimp seared and simmered in a rich, garlicky coconut milk sauce brightened with lime juice and a hint of honey, ready in about 20 minutes.

Ingredients

Scale
  • 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 full-fat coconut milk
  • 2 tsp cornstarch
  • 2 tbsp fish sauce
  • 1 tsp honey
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro (plus more for serving)
  • Chili flakes (for serving)
  • Freshly cracked black pepper (for serving)

Instructions

  1. Thaw shrimp if frozen, pat dry, and toss with salt, black pepper, paprika, and garlic powder.
  2. Mince garlic, dice onion, chop cilantro, and measure coconut milk, cornstarch, fish sauce, honey, and lime juice.
  3. Heat olive oil and butter in a large skillet over high heat until hot.
  4. Arrange shrimp in a single layer and sear about 1 minute per side until golden; remove shrimp and set aside.
  5. Reduce heat to medium-low and sauté diced onion and minced garlic until soft and fragrant, about 2–3 minutes.
  6. Pour about three-quarters of the coconut milk into the skillet.
  7. Whisk the remaining coconut milk with cornstarch to make a slurry, then whisk it into the skillet.
  8. Add fish sauce, honey, and lime juice and simmer gently for about 2 minutes until the sauce thickens.
  9. Stir in chopped cilantro, return the seared shrimp to the skillet, toss to coat, and simmer 1 minute until shrimp are opaque and heated through.
  10. Taste and adjust seasoning with additional fish sauce or lime juice if needed.

Notes

Serve with basmati rice, noodles, crusty bread, or naan to soak up the sauce., Add quick-cooking greens like spinach, sugar snap peas, bell peppers, bok choy, or kale near the end to wilt lightly if desired., Store leftovers in an airtight container in the fridge and consume within 2 days for best freshness., Reheat gently on stove adding a splash of coconut milk or broth if sauce has thickened or separated., Freeze only the sauce (no shrimp) up to 1 month; thaw and reheat, then add freshly cooked or thawed shrimp before serving., Make the sauce ahead and reheat gently before adding/shrimp warming for best texture., Swap proteins with scallops, firm white fish, or tofu (use soy sauce in place of fish sauce for vegetarian)., Add red or yellow curry paste with the onions for a coconut curry variation., Adjust heat with more or less chili flakes, fresh chilies, or sambal oelek., Substitute honey with brown sugar or maple syrup., Use reduced-fat coconut milk for a lighter sauce though less creamy.

Nutrition

Find it online: https://cookingcrumbs.com/garlic-shrimp-in-coconut-milk/