When I first made this Shrimp with Garlic and Coconut Milk, I wasn’t expecting it to become one of my go-to weeknight dishes—but that’s exactly what happened. The tender shrimp soak up all the flavor from the garlicky, slightly spicy coconut sauce, and the result is something that tastes like you spent all day cooking when in reality it took barely 30 minutes. It’s cozy, flavorful, and delivers a bit of tropical flair without the need for fancy ingredients.

What I love most about this dish is how quickly it comes together. After a long day, I often crave something warm and satisfying but don’t want to be stuck in the kitchen for hours. This recipe hits that sweet spot. Whether I’m serving it over steamed rice, spooning it onto a bed of cauliflower rice, or pairing it with a crispy baguette to mop up that luscious sauce, it never disappoints.

Why You’ll Love This Shrimp with Garlic and Coconut Milk

It’s fast—ready in under 30 minutes.
Rich, creamy, and infused with garlic and herbs.
Requires only one pan for easy cleanup.
Impressive enough for guests, easy enough for weeknights.
Versatile—serve with rice, noodles, or crusty bread.

What Kind of Shrimp Should I Use?

I recommend using large, peeled and deveined shrimp with tails on or off depending on your preference. Fresh is great, but frozen shrimp work just as well—just make sure to thaw them properly. Avoid pre-cooked shrimp for this recipe; raw shrimp will absorb the flavors of the sauce much better and stay juicy.

Options for Substitutions

Coconut Milk: Full-fat gives the best texture, but light coconut milk works if you’re watching calories.
Shrimp: You can use scallops or chunks of firm white fish like cod.
Garlic: Swap in roasted garlic for a mellower flavor, or garlic powder in a pinch.
Herbs: Try cilantro, basil, or parsley depending on your flavor preferences.
Spice: Add a pinch of red pepper flakes or diced chili if you like it hot.

Ingredients for Shrimp with Garlic and Coconut Milk

Shrimp (large, raw, peeled, and deveined): The star of the dish, shrimp brings sweet, briny flavor and cooks quickly, soaking up the sauce beautifully.
Garlic (freshly minced): Adds depth, aroma, and that signature garlicky bite that elevates the sauce.
Coconut Milk (full-fat): Gives the sauce a rich, creamy texture with subtle sweetness that pairs wonderfully with shrimp.
Olive Oil or Butter: Used for sautéing the garlic and shrimp, adds flavor and helps with browning.
Lime Juice or Lemon Juice: Balances the richness with acidity, brightening the entire dish.
Salt and Black Pepper: Essential seasonings to enhance all the natural flavors.
Fresh Parsley or Cilantro (chopped): For freshness and color, and adds a herbaceous lift to the creamy sauce.
Red Pepper Flakes (optional): Adds a gentle heat if you enjoy a bit of spice.
Onion or Shallots (finely diced, optional): Adds another layer of flavor to the base of the sauce.

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels. Season lightly with salt and pepper on both sides. This step helps the shrimp sear better and infuses some flavor early on.

Step 2: Sauté Aromatics

In a large skillet over medium heat, warm the olive oil or butter. Add the minced garlic (and onion or shallots, if using), and cook for about 1–2 minutes until fragrant but not browned.

Step 3: Cook the Shrimp

Increase the heat slightly and add the shrimp in a single layer. Cook for 2–3 minutes on one side without moving them, then flip and cook another 2 minutes until they turn pink and lightly golden. Don’t overcrowd the pan—do this in batches if needed.

Step 4: Pour in the Coconut Milk

Reduce heat to medium-low. Slowly pour in the coconut milk and stir gently to combine with the aromatics and any browned bits in the pan. Simmer for 4–5 minutes to allow the flavors to meld and sauce to slightly thicken.

Step 5: Season and Finish

Add lime juice and red pepper flakes (if using). Taste and adjust salt and pepper as needed. Sprinkle chopped parsley or cilantro just before serving.

Step 6: Serve Immediately

Serve hot over steamed jasmine rice, rice noodles, or with a warm baguette. Spoon extra sauce over the top and garnish with extra herbs or a wedge of lime for added freshness.

How Long to Prepare Shrimp with Garlic and Coconut Milk

This recipe is an excellent choice when you need something fast without sacrificing flavor. The entire process, from prep to plating, takes roughly 25–30 minutes, making it ideal for busy weeknights.

Prep Time: Around 10 minutes – This includes peeling and deveining shrimp (if not already done), mincing garlic, chopping herbs, and measuring out your ingredients.
Cook Time: 12 to 15 minutes – Sautéing the aromatics, cooking the shrimp, and simmering the coconut sauce happens quickly and efficiently in one pan.

Tips for Perfect Shrimp with Garlic and Coconut Milk

Use fresh garlic for the best flavor. Pre-minced versions lack the same punch.
Do not overcook the shrimp—they only need a few minutes. Overcooked shrimp become rubbery fast.
Full-fat coconut milk gives a thicker, more luxurious sauce.
Deglaze the pan with a splash of broth or water after searing the shrimp to lift any browned bits into the sauce.
Serve immediately for the freshest texture and taste.

Watch Out for These Mistakes While Cooking

Using pre-cooked shrimp: These won’t absorb the sauce or give you the same juicy, tender bite.
Skipping the pat-dry step: Excess moisture on shrimp can cause them to steam instead of sear.
Boiling the coconut milk: Keep the sauce at a simmer to avoid curdling.
Adding herbs too early: Add fresh herbs at the end to preserve their flavor and color.
Overloading the pan: Crowding the shrimp will lead to uneven cooking. Work in batches if needed.

What to Serve With Shrimp with Garlic and Coconut Milk?

1. Steamed Jasmine Rice

The natural companion to soak up the creamy, garlicky coconut sauce.

2. Garlic Butter Noodles

Mild and buttery noodles complement the shrimp without overpowering it.

3. Roasted Vegetables

Try broccoli, bell peppers, or zucchini for a balanced, colorful plate.

4. Crusty Bread

Perfect for dipping into the leftover sauce—don’t let any go to waste!

5. Coconut Rice

Enhance the tropical flavor profile by pairing with lightly sweet coconut rice.

Storage Instructions

Refrigeration: Let leftovers cool completely before storing in an airtight container. They’ll keep well in the fridge for up to 3 days.

Reheating: Warm gently in a skillet over low heat or microwave in 30-second bursts to avoid overcooking the shrimp. Add a splash of water or coconut milk if the sauce has thickened too much.

Freezing: Not recommended. Coconut milk can separate when frozen, and shrimp can become tough after reheating from frozen.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~320 kcal
Protein: 25g
Carbohydrates: 5g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 180mg
Sodium: 600mg
Fiber: 1g
Sugar: 1g

Frequently Asked Questions

How do I know when shrimp are fully cooked?

Shrimp turn opaque with a pink hue and curl into a “C” shape when they’re done. Overcooking makes them curl tightly into an “O” and become rubbery.

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking.

Is this recipe spicy?

Only if you add red pepper flakes or chili. It’s mild by default.

Can I make this dish dairy-free?

It already is! The creaminess comes from coconut milk instead of cream or butter.

Can I make it ahead of time?

It’s best served fresh, but you can prep ingredients (like garlic and shrimp) in advance to speed up cooking later.

Conclusion

Shrimp with Garlic and Coconut Milk is one of those dishes that feels like a treat, yet takes less than 30 minutes to pull together. The flavors are bold, comforting, and slightly exotic thanks to the coconut milk and garlic combo. Whether you serve it with rice, noodles, or crusty bread, it’s a guaranteed hit that you’ll find yourself coming back to over and over again. Perfect for weeknights, but impressive enough for guests—this dish is a keeper.