I love cooking with tropical fruits like mangoes, papayas, bananas, and pineapples- all those juicy and flavorful stuff that make my dishes pop. But coconut? That’s a really special one, all right! Today, you will get to know its magic with this creamy coconut shrimp recipe – rich, creamy, and dripping with tropical goodness in every bite.
All this talk about coconut might make you think it’s the hero, but nope! This recipe is basically a fusion of the ocean’s two wild elements, coconut and shrimp, coming together for a tasty combo that’s impossible to beat!
The creamy, slightly sweet coconut coats the juicy, tender shrimp in the most delicious way possible. The shrimp has its own savory goodness that gets amplified by onion, garlic, and a kick of paprika and black pepper. And before it gets too spicy, the creamy coconut sauce comes to the rescue with a balance of flavor to every mouthful!
Endless Variations Of Creamy Coconut Shrimp Recipe!
One dish, many flavors- that’s what you get to enjoy with this versatile recipe! Here are some delicious variations of creamy coconut shrimp that you must try:
Tropical Salsa
Once, I served my coconut shrimp with a side of tangy pineapple salsa, and it felt like a burst of tropical flavors right on the plate! You can try this combo by mixing freshly diced pineapple, red onion, cilantro, and a squeeze of lime juice for that kinda refreshing salsa experience.
Coconut Overloaded
Instead of plain steamed rice, why not go for something that’s already part of the recipe? Try coconut rice with some shredded coconut flakes on top, and serve a spoonful of coconut shrimp on the side!
Baked Delight!
For a healthier version, you can bake the shrimp instead of frying. Preheat your oven to 400 degrees Fahrenheit and bake the shrimp for 10-12 minutes until golden and crispy.
Refreshing Salad
Enjoy a refreshing salad by pairing the coconut shrimp with a mix of leafy greens, sliced pineapples, mango, and a tangy vinaigrette.
Spicy Upgrade
To give your dish a spicy upgrade, coat the shrimp in a spicy sriracha sauce before frying and add some extra chili powder to the sauce while cooking.
Pair The Perfect Drinks With Coconut Shrimp
Feeling a bit thirsty after a few mouthfuls? Well, the richness of the dish can definitely leave you craving something hydrating! Here are some beverages that pair beautifully with coconut shrimp:
Cocktail
The creamy vibe of a classic pina colada matches the savoriness of the shrimp perfectly! For a lighter choice, go for a mojito with fresh mint leaves as topping.
Lemonade
Lemonade does a great job of cutting through the richness of any dish and hydrating you with its refreshing flavor. Add a few slices of cucumber for an extra cool twist.
Coconut Water
Things can’t get better than serving a glass of chilled coconut water with a dish that stars coconut sauce as its core element! It’s refreshing, hydrating and full of tropical goodness all at the same time.
Mango Lassi
The creamy, sweet taste of a mango yogurt drink compliments the coconut shrimp recipe perfectly.
Tips For Making The Best Coconut Shrimp
Thinking about giving this dish a try? Let’s give you some tips to make you succeed on your first attempt:
- Go for fresh, large sized shrimp for this recipe. I like to keep the tails on to give my dish an elegant look.
- Pat the shrimp dry before seasoning them with salt, pepper, and paprika.
- Make sure the oil is hot before you drop the shrimp to fry. If the oil isn’t hot enough, the shrimp will get soggy.
- To bring out the flavor of the coconut, you can use coconut oil instead of olive oil to fry the shrimp.
- If you are frying in batches, keep the shrimp warm in the oven at 200 degrees Fahrenheit until you are ready to serve.
Creamy Coconut Shrimp Recipe
Ingredients
For Sauteing Shrimp
- 450 grams / 1 lb Large Shrimp (Deveined)
- ½ tsp / 3 g Salt
- ½ tsp / 1 g Paprika
- ¼ tsp / 0.5 g Black Pepper
- 2 tbsp / 30 ml Olive Oil
For Cooking Coconut Shrimp
- 1 tbsp / 15 ml Olive Oil
- 1 Medium Size Onion (minced)
- 3 cloves Garlic (Minced)
- 1 cup / 237 ml 8 oz Coconut Milk
- ¼ tsp / 1.5 g Salt
- ¼ tsp / 0.5 g Black Pepper
- 2 tbsp / 30 ml Fresh Lemon Juice
- 2 tbsp chopped Coriander
Instructions
Prepare The Shrimp
- Prepare the shrimp by deveining them. If the shrimp is frozen, thaw them under cold running water.
- Pat the shrimp fry with a paper towel to remove excess moisture.
Add Seasoning and Saute The Shrimp
- Place the shrimp in a medium bowl. Season with 1/2 tsp salt, 1/2 tsp paprika, and 1/4 tsp black pepper.
- Then, with the help of a kitchen tong, mix the shrimp with the seasonings.
- Now, grab a large skillet and put it on the stove over medium heat.
- Pour 2 tbsp of olive oil into the skillet and let it warm up before adding the shrimp.
- Add 500 grams of deveined and seasoned shrimp to the skillet.
- Fry each side of the shrimp for about 2-3 minutes until the shrimp turns opaque and curled up.
- Transfer the cooked shrimp to a plate for later use.
Add Onion, Garlic, and Seasoning
- Now heat to medium heat, and add 1 medium-size minced onion in the same skillet. Saute the onion for 2-3 minutes or until translucent.
- Then, add 3 cloves of minced garlic and 1/2 tsp of chili flakes to the mix and sautéed them for 1 minute.
- Now, add 1 tbsp of tomato paste, mix it with the onion mixture, and cook the mixture for 1 minute until fragrant.
Prepare The Coconut Sauce
- Pour 1 cup of (8 oz) coconut milk into the skillet and mix it with the onion mixture.
- Now, add 1/4 tsp of salt and 1/4 tsp of black pepper and stir it with the coconut milk.
- Then, bring the mixture to a simmer for about 4-5 minutes.
Add Shrimp To The Sauce
- Return the shrimp back you cooked earlier into the skillet and stir well to coat them in the coconut creamy sauce.
- Let it cook for 1-2 minutes more or until the sauce thickens.
- Add 1 tbsp of lemon juice and 2 tbsp chopped coriander, then stir them to combine.
Garnish, Serve and Enjoy!
- Once cooked, remove the skillet from the heat and transfer the coconut shrimp to a serving plate.
- Garnish with fresh basil, lemon, and parsley, and serve hot over steamed rice to enjoy your delicious creamy coconut shrimp!
From plain old rice to crusty bread or healthy quinoa, this quick and easy creamy coconut dish pairs well with just about anything. This alone gives me the freedom to switch things up and enjoy a different meal each time I make it!
I think anyone who has worked with coconut cream, milk, or even fresh coconut knows its magic- the creamy, naturally sweet, and rich flavor that just makes everything better. Add juicy shrimp to the mix, and you have got yourself a delicious tropical meal that takes you straight from your kitchen to a sunny picnic spot by the ocean!
Recipe FAQs
How Do I Make This Recipe Spicier?
You can make the coconut shrimp recipe spicier by adding extra chili powder, sliced jalapenos, or cayenne pepper while cooking.
What Can I Use Instead Of Shrimp In This Recipe?
The recipe works great for other seafood items, such as scallops, fish fillets, or lobster for a different variation!
How Long Does The Leftover Coconut Shrimp Stay Good?
The leftover coconut shrimp dish stays good for up to 2 days if stored in an airtight container in the refrigerator. Reheat gently in a pan over low heat to prevent the sauce from separating.
How Do I Make My Shrimp Crispier?
If you want your shrimp to be crispy, make sure the oil is hot enough before you drop them in. Avoid overcrowding the pan and fry in batches if necessary.
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