Description
This Garlic Shrimp in Coconut Milk recipe is a flavorful and creamy seafood dish that combines succulent shrimp cooked in a fragrant coconut milk sauce infused with garlic, lime, and a hint of heat from red pepper flakes. Perfectly balanced with fresh cilantro garnish, it pairs beautifully with rice or quinoa for a delightful and quick meal.
Ingredients
Scale
For the Dish:
- 1 pound large shrimp (peeled and deveined), fresh or thawed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Optional Serving Suggestions:
- Cooked rice or quinoa
- Lime wedges
Instructions
- Prepare Shrimp: If using frozen shrimp, ensure they are fully thawed and pat them dry with paper towels to remove excess moisture.
- Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics and shrimp.
- Sauté Garlic: Add the minced garlic to the hot oil and sauté for about 1 minute until fragrant, taking care not to let it burn as it will turn bitter.
- Cook Shrimp: Add the shrimp to the skillet and season with salt, pepper, and 1 teaspoon of red pepper flakes if using. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Add Coconut Milk and Flavorings: Pour in the coconut milk, lime juice, and lime zest. Stir everything together to combine the flavors.
- Simmer: Bring the mixture to a gentle simmer and let it cook for 3-5 minutes, allowing the sauce to thicken slightly and the shrimp to absorb the coconut and lime flavors.
- Finish and Garnish: Remove the skillet from heat and garnish the dish with freshly chopped cilantro for a burst of freshness.
- Serve: Serve the garlic shrimp over cooked rice or quinoa with lime wedges on the side for an extra burst of citrusy flavor.
Notes
- If you prefer a milder dish, reduce or omit the red pepper flakes.
- Fresh shrimp yield the best flavor, but frozen shrimp work fine when properly thawed.
- Adjust lime juice and zest amounts according to your taste preference for brightness and acidity.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently to avoid overcooking shrimp.
- For a thicker sauce, simmer a bit longer or stir in a small amount of cornstarch slurry.
