Creamy Coconut Shrimp Buffet Style (Printable Version)
Luscious shrimp in velvety coconut sauce, ideal for gatherings and pairing with rice or noodles.
# What You Need:
→ Seafood
01 - 3.3 lbs large shrimp, peeled and deveined
→ Coconut Sauce
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 red bell peppers, thinly sliced
07 - 2 cans (13.5 oz each) coconut milk, full-fat, unsweetened
08 - 2 tbsp fish sauce
09 - 1 tbsp soy sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp lime juice
12 - 1 tsp chili flakes
→ Garnish
13 - 4 spring onions, chopped
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges
# How-To Steps:
01 - Pat the shrimp completely dry with paper towels and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent.
03 - Stir in garlic, ginger, and red bell peppers. Cook 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir thoroughly and bring to a gentle simmer.
05 - Simmer uncovered for 5-8 minutes, stirring occasionally, until sauce slightly thickens.
06 - Add shrimp to sauce and cook 3-5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.
08 - Transfer to serving dish and garnish with spring onions, cilantro, and lime wedges. Serve hot.
# Helpful Tips:
01 -
- The rich coconut sauce creates that velvety buffet style texture that feels luxurious and comforting
- Perfect for feeding a crowd without spending hours in the kitchen
02 -
- Overcooked shrimp become rubbery so pull them the moment they turn pink
- Letting the sauce reduce before adding shrimp prevents it from becoming too watery
03 -
- Patting shrimp completely dry before cooking prevents the sauce from separating
- Adding lime juice at the very end preserves its bright fresh flavor