Shrimp in Coconut Sauce

There’s something undeniably enticing about the combination of shrimp and coconut, a pairing that evokes images of tropical beaches and warm sunshine. This Shrimp in Coconut Sauce is a delightful dish that’s not only quick to prepare but also bursting with flavor. With its creamy coconut milk base, fresh vegetables, and just a kick of heat from red chile flakes, this dish is perfect for a weeknight dinner or a special occasion. Serve it over sticky rice, and you’ve got yourself a comforting meal that everyone will love.

What You’ll Love About This Recipe

This recipe is a culinary delight that brings together simple, wholesome ingredients to create a delicious dish in under 30 minutes. Here’s what you’ll love about it:
– Quick and easy preparation, perfect for busy weeknights.
– A rich, creamy sauce that complements the shrimp beautifully.
– Colorful vegetables add nutrition and crunch.
– Versatile: Enjoy it with rice, quinoa, or even on its own.
– A dish that impresses family and friends without requiring advanced cooking skills.

What You’ll Need

• 1 pound shrimp, shelled and deveined
• 2 tablespoons oil (olive, avocado, or canola)
• 1/2 medium onion, chopped
• 1 cup matchstick carrots
• 1 garlic clove, chopped
• 1 teaspoon red chile flakes
• 1 can (15 ounce) coconut milk (light is preferred)
• 1 large tomato, diced
• Cilantro for garnishing
• Sticky rice (optional)

What You’ll Need (Gear)

• Skillet or Wok: For sautéing the shrimp and vegetables.
• Cutting Board and Knife: To chop your ingredients efficiently.
• Measuring Cups and Spoons: To ensure you get the right amounts of each ingredient.
• Serving Bowl: For plating your delicious dish, especially if you’re serving rice on the side.

Shrimp in Coconut Sauce in Steps

Step 1: Heat the Oil

In a large skillet or wok, heat the 2 tablespoons of oil over medium heat. Allow it to warm up for about a minute.

Step 2: Sauté the Aromatics

Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then, add the chopped garlic and red chile flakes, cooking for another minute until fragrant.

Step 3: Add the Carrots

Toss in the matchstick carrots and cook for about 3-4 minutes, stirring occasionally. You want them to soften just a bit while still retaining some crunch.

Step 4: Incorporate the Shrimp

Add the shrimp to the skillet, cooking for 3-4 minutes or until they turn pink and opaque. Make sure to stir frequently to ensure even cooking.

Step 5: Pour in the Coconut Milk

Once the shrimp are cooked, pour in the can of coconut milk and add the diced tomatoes. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.

Step 6: Final Touches

Taste the sauce and add salt if necessary. Remove from heat and garnish with fresh cilantro. If desired, serve the shrimp in coconut sauce over sticky rice for a complete meal.

Seasonal Spins

• Spring: Incorporate fresh asparagus or snap peas for a seasonal touch.
• Summer: Add corn and bell peppers for a vibrant, colorful dish.
• Fall: Swap out the carrots for roasted butternut squash for a warm, comforting flavor.
• Winter: Include spinach or kale for added nutrition and color during the colder months.

Avoid These Mistakes

• Overcooking the shrimp: Shrimp cooks quickly and can become rubbery if cooked too long.
• Using low-quality coconut milk: Opt for a good brand for the best flavor; light coconut milk works well too.
• Skipping the garnishes: Fresh cilantro adds a burst of flavor and visual appeal.
• Not tasting the sauce: Adjust seasoning to your preference before serving.

Keep-It-Fresh Plan

This Shrimp in Coconut Sauce is best enjoyed fresh, but if you have leftovers, here’s how to keep it fresh:

• Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove to avoid overcooking the shrimp.
• Consider adding a splash of coconut milk when reheating to restore creaminess.

Handy Q&A

Can I use frozen shrimp instead of fresh?

Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in cold water for about 15-20 minutes.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use unsweetened almond milk or cashew cream, although the flavor will differ slightly. For a richer taste, try using heavy cream mixed with a little bit of coconut extract.

Can I make this dish vegetarian?

Yes! Substitute the shrimp with tofu or chickpeas for a vegetarian version. You might want to add more spices to enhance the flavor.

What can I serve with Shrimp in Coconut Sauce?

This dish pairs beautifully with sticky rice, quinoa, or even steamed jasmine rice. You could also serve it with a fresh salad to balance out the richness of the sauce.

Try These Next

• Coconut Curry Shrimp
• Thai Red Curry with Shrimp
• 15-Minute Vegan Coconut Curry

Save & Share

If you loved this Shrimp in Coconut Sauce recipe, don’t forget to share it with your friends and family. It’s a dish that’s sure to impress and satisfy, making it a perfect addition to your culinary repertoire. Snap a picture and tag us on social media—we love seeing your creations and hearing your feedback!

This Shrimp in Coconut Sauce is a fantastic way to enjoy a tropical flavor at home. With its simple ingredients and quick preparation, it’s no wonder this dish has become a favorite in many households. So gather your ingredients, follow the steps, and treat yourself to a bowl of creamy, delicious shrimp goodness. Enjoy!

Shrimp in Coconut Sauce

This Shrimp in Coconut Sauce is a tropical delight! Creamy, flavorful, and ready in under 30 minutes for a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Tropical

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound shrimp shelled and deveined
• 2 tablespoons oil (olive, avocado, or canola)
• 1/2 medium onion chopped
• 1 cup matchstick carrots
• 1 clove garlic chopped
• 1 teaspoon red chile flakes
• 1 can coconut milk (15 ounce, light is preferred)
• 1 large tomato diced
• Cilantro for garnishing
• Sticky rice (optional)

Equipment

• Skillet or Wok
• Cutting board and knife
• Measuring cups and spoons
• Serving Bowl

Method

 

1. In a large skillet or wok, heat the 2 tablespoons of oil over medium heat. Allow it to warm up for about a minute.
2. Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then, add the chopped garlic and red chile flakes, cooking for another minute until fragrant.
3. Toss in the matchstick carrots and cook for about 3-4 minutes, stirring occasionally. You want them to soften just a bit while still retaining some crunch.
4. Add the shrimp to the skillet, cooking for 3-4 minutes or until they turn pink and opaque. Make sure to stir frequently to ensure even cooking.
5. Once the shrimp are cooked, pour in the can of coconut milk and add the diced tomatoes. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.
6. Taste the sauce and add salt if necessary. Remove from heat and garnish with fresh cilantro. If desired, serve the shrimp in coconut sauce over sticky rice for a complete meal.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove to avoid overcooking the shrimp.
• Add a splash of coconut milk when reheating to restore creaminess.