Creamy coconut shrimp

Creamy coconut shrimp
Yield: 2

Creamy coconut shrimp

Creamy coconut shrimp recipe

This Chinese buffet style creamy coconut shrimp is a quick and easy 15-minute dinner! The tender prawns are quickly sautéed in coconut oil, then combined with the sweet coconut sauce and drizzled with fresh lime zest for a tangy combination!!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 40 minutes


  • 2 pound shrimp (medium or large - thawed, peeled and stripped of
  • 1 tablespoon coconut oil (or olive oil)
  • 1 14 oz can of coconut milk
  • 2 Tablespoon garlic (finely chopped or crushed)
  • 2 limes (zest and juice)
  • 1 Tablespoon ginger (finely chopped or crushed)
  • ½ Tablespoon sugar
  • ¼ cucchiaino sale


    1. Heat the coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes, stirring frequently, until opaque and cooked through. Put the cooked shrimp on a plate and set it aside.
    2. Bring the coconut milk, garlic, ginger, lime juice and zest, sugar, and salt to a boil in a saucepan over medium-high heat. Reduce the heat to low and continue to cook for 5-6 minutes, or until the sauce has thickened.
    3. Return the cooked shrimp to the thickened sauce and cook for another 2-3 minutes, or until the shrimp is heated through.
    4. When done, remove from heat and serve immediately. If desired, serve with rice or cauliflower rice and garnish with lime wedges and/or toasted shredded coconut.

Nutrition Information



Serving Size


Amount Per ServingCalories 519Total Fat 28gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 4gCholesterol 479mgSodium 2162mgCarbohydrates 13gFiber 1gSugar 2gProtein 54g

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Greetings, it's Xiver Atik (Atikur Rahman) here, A professional food author, recipe creator, recipe tester, and cooking instructor. Ever the creative, I intend to incorporate my passion for food, particularly dishes and customs, with my love of writing and the arts.
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