Description
A quick and flavorful light lunch featuring tender shrimp cooked in a rich and creamy coconut milk sauce infused with garlic and lime.
Ingredients
Scale
- 1 pound (450g) shrimp, peeled and deveined
- 1 cup (240ml) full-fat canned coconut milk
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ½ small onion, finely chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Small handful fresh cilantro or parsley, chopped
Instructions
- Prep your ingredients: peel and devein shrimp if needed, mince garlic, finely chop onion and herbs, squeeze lime juice.
- Heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté until onion is translucent and garlic is fragrant, about 3-4 minutes.
- Increase heat to medium-high and add shrimp in a single layer. Season with salt, pepper, and red pepper flakes if using. Cook about 2 minutes per side until shrimp turn pink and are cooked through.
- Reduce heat to medium and pour in coconut milk. Stir to combine and simmer gently for 2 minutes until sauce thickens slightly.
- Turn off heat, stir in lime juice and half of the chopped herbs.
- Serve shrimp with remaining herbs sprinkled on top, alongside jasmine rice or cauliflower rice.
Notes
Use full-fat canned coconut milk for best creamy texture. Avoid boiling sauce aggressively to prevent curdling. Do not overcook shrimp to keep them tender. Fresh garlic is essential for flavor. Let dish rest a couple of minutes before serving for flavors to meld. Leftovers keep for 2 days refrigerated; reheat gently with added coconut milk or water if sauce thickens.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320
- Fat: 20
- Carbohydrates: 6
- Fiber: 1
- Protein: 30
Keywords: shrimp, coconut milk, garlic, quick lunch, creamy, easy recipe, light meal, seafood