Creamy Garlic Coconut Shrimp (Print Version)
# Ingredients:
→ Shrimp Seasoning
01 -
1.1 pounds shrimp, peeled and deveined
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon garlic powder
→ Sauce Base
06 -
1 tablespoon unsalted butter
07 -
1 tablespoon olive oil or vegetable oil
08 -
4 garlic cloves, minced
09 -
1 small brown onion, finely chopped
10 -
1 can (14 oz/400 ml) full fat coconut milk
11 -
2 teaspoons cornstarch
→ Seasonings & Garnish
12 -
2 tablespoons fish sauce
13 -
1 teaspoon honey
14 -
2 tablespoons lime juice
15 -
2 tablespoons chopped cilantro, plus more for serving
16 -
Chili flakes for serving
17 -
Freshly cracked black pepper for serving
# Instructions:
01 -
In a bowl, mix shrimp with salt, pepper, paprika, and garlic powder until well coated. Set aside while you prep other ingredients.
02 -
Mince the garlic cloves, finely chop the brown onion, and prepare the chopped cilantro.
03 -
Heat oil and butter in a large skillet over high heat. Place shrimp in a single layer and sear quickly for just 1 minute on each side. Remove from skillet and set aside.
04 -
Lower heat, sauté garlic and onion until soft. Add most of the coconut milk. Mix remaining coconut milk with cornstarch and add to pan. Stir in fish sauce, honey, and lime juice. Let simmer 2 minutes to thicken.
05 -
Add cilantro and return shrimp to pan. Toss everything together and cook 1 minute until heated through. Adjust seasoning with more fish sauce or lime juice if needed. Garnish with extra cilantro, chili flakes, and black pepper.
# Notes:
01 -
Use full-fat coconut milk for the creamiest sauce
02 -
Don't overcook the shrimp - they only need about 1 minute per side
03 -
Adjust fish sauce and lime juice to taste at the end