Easy Coconut Shrimp
The season of seafood continues! Yes, the springtime seafood sales are in full swing, and I’m definitely jumping at the chance to stock up on fishy treats at a price that’s actually affordable.
Of all the fish in the sea, shrimp are probably my favorite kind to cook with. They’re small, so they’re easy to use. They’re quick, cooking up in just minutes. And of course, they’re delicious.
So with all those delectable shrimp on offer, I just had to try out some new shrimp recipes. My best creation so far? This Easy Coconut Shrimp. It’s absolutely loaded with flavor, but it’s also super fast and easy – a perfect last-minute supper for those busy days.
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The part of this meal that takes the longest is, no joke, making the rice. The shrimp themselves are done in a flash: five minutes to cook them through, and another five to simmer them in a pan with coconut milk, lime juice, cilantro, and Sriracha (or your favorite hot sauce).
In about ten minutes, you’ve got a main dish packed with tropical flavors: creamy coconut, tart lime, zingy cilantro, and a splash of heat. That leaves you another ten to set the table while you wait for that darn rice to finish cooking.
Easy Coconut Shrimp
INGREDIENTS:
2 tbsp. extra-virgin olive oil
2 lb. raw shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
2 cups coconut milk
Juice of 1 lime
3 tbsp fresh cilantro, chopped (reserve 1 Tablespoon for garnish)
1 Tablespoon Franks Hot Sauce
6 servings of white rice
DIRECTIONS:
1. In a large skillet over medium heat, heat oil. Add shrimp and season well with salt and pepper. Cook shrimp turn pink, about 2-3 minutes per side.
2. Add coconut milk and lime juice to the pan. 
3. Top with cilantro and Sriracha and stir to combine. Reduce heat to low and simmer, uncovered for 5 minutes.
4. Serve over white rice and garnish with cilantro.
Easy Coconut Shrimp
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Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 lb. raw shrimp peeled and deveined
- kosher salt
- Freshly ground black pepper
- 2 cups coconut milk
- Juice of 1 lime
- 3 tbsp fresh cilantro chopped (reserve 1 Tablespoon for garnish)
- 1 Tablespoon Franks Hot Sauce
- 6 servings of white rice
Instructions
- In a large skillet over medium heat, heat oil. Add shrimp and season well with salt and pepper.
- Cook shrimp turn pink, about 2-3 minutes per side.
- Add coconut milk and lime juice to the pan. Top with cilantro and Sriracha and stir to combine.Reduce heat to low and simmer, uncovered for 5 minutes.
- Serve over white rice and garnish with cilantro.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I tweaked this recipe – cause I have an extreme aversion to anything coconut – I hate it!!! So – I used cream instead. Also, I used Tabasco sauce for the hot sauce since I have no idea where in California to get Franks Hot Sauce. I added 1 Tablespoon minced garlic – just to add extra flavor along with a tablespoon of Old Bay seasoning because I use that whenever I cook shrimp dishes. Then, I made a slurry of 2 Tablespoons Corn Starch and 1/4 cup water as I wanted to thicken the sauce a bit. With these tweaks – this dish came out great and was no long bland. I served it over the steamed rice as shown in the recipe and add a green salad with homemade ranch dressing and crusty French bread and butter on the side. Yum.