This creamy coconut shrimp is a taste of the tropics on your plate! Juicy shrimp are coated in a rich coconut sauce, making it super delightful for any meal.
Serving it buffet-style lets everyone take as much as they want. I love seeing my friends come back for seconds—who can resist? 🥥🍤 It’s perfect for gatherings!
This dish is easy to make too; just cook the shrimp with your coconut goodies and you’re all set to impress. It’s a hit every time and always brings smiles!
Key Ingredients & Substitutions
Shrimp: I recommend using large, peeled, and deveined shrimp for this recipe. If shrimp are not available, you can substitute with chicken breast, thinly sliced, but adjust your cooking time accordingly.
Coconut Milk: Full-fat coconut milk adds rich creaminess. If you want a lighter version, use light coconut milk or even almond milk, though the flavor may change slightly.
Heavy Cream: For a dairy-free option, substitute heavy cream with additional coconut milk or use cashew cream. This retains the creamy texture while being lighter.
Ginger: Fresh ginger adds a nice zing. If you don’t have fresh, ground ginger works too; just use less—about 1/4 teaspoon.
Lime Juice: Fresh lime juice brightens the dish. In a pinch, lemon juice can work as a substitute, offering a different but refreshing flavor.
How Do I Get The Shrimp Just Right?
The key to perfectly cooked shrimp is timing. You want them pink and opaque, which usually takes 2-3 minutes per side. For best results, keep an eye on them; overcooked shrimp become rubbery. Remove them from the pan when they look just right and let the sauce finish cooking before adding them back.
- Cook shrimp in a single layer for even cooking.
- If your skillet is crowded, work in batches to avoid steaming; this helps achieve that lovely sear.
- Don’t forget to use a hot skillet to allow for quick cooking!
This method ensures your shrimp remain tender and juicy, making your creamy coconut dish truly irresistible!
Creamy Coconut Shrimp Buffet Style
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil or butter
For the Creamy Sauce:
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tsp ginger, grated (optional for extra zest)
- 1 tbsp lime juice
- 1 tsp sugar or honey (balances coconut)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes or fresh chopped chili (optional for mild heat)
For Garnish and Serving:
- 2 green onions, chopped (for garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This delicious creamy coconut shrimp takes about 15-20 minutes to prepare. It’s quick and easy, plus you’ll be serving it buffet-style, making it perfect for gatherings. Let’s get cooking!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating olive oil or butter in a large skillet over medium heat. Once melted, add the minced garlic and finely chopped onion. Sauté for about 2-3 minutes until they’re fragrant and the onion is translucent—this step builds great flavor for your sauce!
2. Cooking the Shrimp:
If you’re using ginger, add the grated ginger now and give it a stir for about 30 seconds. Next, add your shrimp to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque. This is when they’re just right! Remove the shrimp from the skillet and set them aside for later.
3. Making the Creamy Coconut Sauce:
In the same skillet, pour in the coconut milk and heavy cream. Stir well to combine. Now, add the lime juice, sugar or honey, salt, black pepper, and chili flakes if you’re using them. Stir this mixture together and let it simmer for 3-5 minutes until it thickens slightly. This creamy concoction is going to be delicious!
4. Combining It All:
Return the cooked shrimp to the skillet and coat them well with that lovely creamy coconut sauce. Heat them together for another 2 minutes to warm through—your shrimp will soak up all that wonderful sauce!
5. Serving Up:
Garnish your dish with chopped green onions for a fresh touch. Serve the creamy coconut shrimp immediately over cooked white rice. Now you have a beautiful, tropical-inspired dish ready for you and your guests to enjoy buffet-style!
Enjoy every bite of this luscious creamy coconut shrimp, perfect for sharing and delighting your friends and family! 🥥🍤
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. The best method is to leave them in the refrigerator overnight or place them in a sealed plastic bag and submerge in cold water for about 30 minutes.
How Can I Make This Dish Spicy?
If you want to add some heat, increase the amount of red chili flakes or fresh chopped chili. You could also add a dash of cayenne pepper to the sauce for an extra kick. Just adjust to your spice tolerance!
Can I Make This Recipe Dairy-Free?
Absolutely! To make it dairy-free, you can replace the heavy cream with coconut cream or another non-dairy milk of your choice. This will keep your dish creamy while maintaining the tropical flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.