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Close-up of seared pink shrimp with golden edges in a glossy white coconut garlic sauce with green cilantro flecks. (Creamy Coconut Garlic Shrimp)

Creamy Coconut Garlic Shrimp with Chili and Cilantro

This Creamy Coconut Garlic Shrimp features plump, gold-seared shrimp in a thick, velvety coconut milk sauce. Infused with garlic, cilantro, and red chili flakes, it's a 20-minute dairy-free dinner that's keto-friendly and delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion, Seafood
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Large Shrimp Peeled and deveined (450g)
  • 2 tbsp Neutral Oil Avocado or Grapeseed (30ml)
  • 1 can Full-Fat Coconut Milk Canned, not carton (400ml)
  • 6 cloves Garlic Minced (30g)
  • 1 tsp Red Chili Flakes Adjust for heat preference
  • 1/2 cup Fresh Cilantro Chopped (15g)
  • 1 tbsp Lime Juice Freshly squeezed (15ml)
  • 1/2 tsp Sea Salt To taste

Equipment

  • 1 Dark Grey Skillet Cast iron or heavy non-stick
  • 1 Tongs For flipping shrimp

Method
 

Preparation
  1. Pat shrimp dry. Heat oil in a skillet over medium-high heat. Sear shrimp for 90 seconds per side until golden-brown marks appear. Remove from skillet.
  2. Lower heat to medium. Add minced garlic and chili flakes. Sauté for 1 minute until fragrant.
  3. Pour in coconut milk. Simmer for 5-7 minutes until the sauce thickens and shows small bubbles at the edges.
  4. Return shrimp to the pan. Stir in lime juice and cilantro. Toss to coat in the thick white sauce and serve immediately.

Notes

Always pat your shrimp dry to ensure a gold sear.
Use full-fat coconut milk for the thickest, creamiest texture.