Creamy Coconut Garlic Shrimp
This Creamy Coconut Garlic Shrimp is a vibrant, restaurant-quality meal that fits perfectly into a busy weeknight schedule. By combining the rich, tropical notes of full-fat coconut milk with the bold, aromatic punch of fresh garlic, you get a luxurious sauce that coats plump, perfectly seared shrimp. This skillet masterpiece is ideal for family dinners or impressive date-night meals, offering an elegant dining experience in just 20 minutes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Keto Dinner
- Method: Skillet
- Cuisine: Asian Fusion, Tropical
Ingredients
1.5 lbs Large Shrimp 16/20 count, peeled and deveined
1 can Full-Fat Coconut Milk 13.5 oz (400ml)
6 cloves Garlic, thinly sliced
2 tbsp Avocado Oil
1/2 tsp Dried Red Chili Flakes
1/4 cup Fresh Cilantro, finely chopped
1/2 tsp Kosher Salt
Instructions
Pat the shrimp dry with paper towels and season evenly with salt.
Heat the avocado oil in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
In the same skillet, add the sliced garlic and red chili flakes, sautéing for 30-60 seconds until fragrant.
Pour in the full-fat coconut milk and bring to a gentle simmer, scraping up any browned bits from the pan.
Let the sauce simmer for 3-5 minutes until it thickens slightly.
Return the shrimp to the skillet and toss to coat in the sauce for 1 minute.
Remove from heat, garnish with fresh cilantro, and serve immediately.
Notes
Always use full-fat canned coconut milk for the thickest sauce consistency. You can substitute avocado oil with ghee or light olive oil. Add grated fresh ginger for extra warmth. Pair with jasmine rice or steamed vegetables.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 170mg