Go Back
Close-up of seared jumbo shrimp submerged in a velvety garlic coconut sauce. (Creamy Coconut Garlic Shrimp)

Creamy Coconut Garlic Shrimp: The Ultimate 20-Minute Gourmet Dinner

This Creamy Coconut Garlic Shrimp features jumbo pan-seared shrimp in a thick, velvety coconut milk reduction. Infused with golden minced garlic and red pepper flakes, it’s a 20-minute restaurant-quality meal perfect for weeknight luxury.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Seafood, Tropical
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Jumbo Shrimp Peeled and deveined, 16/20 count
  • 2 tbsp (30ml) Olive Oil Or avocado oil
  • 6 cloves Garlic Minced
  • 1 can (400ml) Full-Fat Coconut Milk Not lite
  • 1 tsp Dried Red Pepper Flakes
  • 1/4 cup (10g) Fresh Parsley Chopped
  • to taste Salt and Black Pepper

Equipment

  • 1 Large Skillet Preferably stainless steel or cast iron for the best sear.
  • 1 Shallow ceramic bowl For serving.

Method
 

Prepare and Sear
  1. Pat the jumbo shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear shrimp for 2 minutes per side until orange-pink edges appear. Remove and set aside.
Make the Sauce
  1. Lower heat to medium and sauté minced garlic in the same pan for 60 seconds until golden.
  2. Pour in coconut milk, scraping the bottom of the pan. Simmer for 5-7 minutes until the sauce is thick and velvety. Stir in red pepper flakes.
Combine and Serve
  1. Add shrimp back to the pan and simmer for 1-2 minutes to heat through.
  2. Serve in a dark shallow bowl and garnish heavily with fresh chopped parsley.

Notes

Always use full-fat canned coconut milk for the thickest sauce consistency.
Ensure shrimp are bone-dry before searing to achieve the best color and texture.