Creamy Coconut Shrimp Buffet Style (Printable)
Luscious shrimp in velvety coconut sauce, ideal for gatherings and festive occasions with aromatic creamy flavors.
# 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 - 27 oz 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 - 0.5 cup fresh cilantro, chopped
15 - Lime wedges
# Directions:
01 - Pat shrimp dry with paper towels and set aside.
02 - Heat vegetable oil in large skillet over medium heat. Add onion and sauté 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 coconut milk, fish sauce, soy sauce, and brown sugar into skillet. Stir well and bring to gentle simmer.
05 - Simmer sauce uncovered for 5-8 minutes, stirring occasionally, until slightly thickened.
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.
# Expert Suggestions:
01 -
- The sauce stays perfectly creamy for hours making it ideal for parties
- Everything cooks in one pan meaning less cleanup and more time with guests
02 -
- Overcooking shrimp turns them rubbery so pull them the moment they curl and turn opaque pink
- The sauce continues thickening off the heat so stop simmering when it still looks slightly thinner than desired
03 -
- Stir in 2 tablespoons of coconut cream at the very end for restaurant level richness
- The sauce tastes even better the next day so consider making it ahead if you have time