Creamy Coconut Shrimp Buffet Style (Print version)

Succulent shrimp simmered in rich coconut milk with aromatics, peppers, and zesty lime. Perfect for serving crowds.

# What you'll 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 - 2 cans (27 oz total) full-fat unsweetened coconut milk
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

# How to make it:

01 - Pat the shrimp dry with paper towels and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
03 - Add garlic, ginger, and red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
05 - Simmer uncovered for 5-8 minutes, stirring occasionally, until sauce slightly thickens.
06 - Add shrimp to sauce and cook for 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 becomes this incredible velvety blanket that makes everything it touches taste like a restaurant prepared it
  • You can double this for a crowd without adding extra work to your plate
  • Leftovers somehow taste even better the next day
02 -
  • Overcooked shrimp become rubbery and sad the moment they turn pink they're usually done
  • The sauce continues thickening off heat so don't reduce it too far in the pan
  • Fish sauce smells intense in the bottle but melts into subtle umami once cooked
03 -
  • Stir in an extra tablespoon of coconut cream right before serving for cloud like richness
  • The red peppers should still have a little crunch when you add the sauce they'll keep cooking

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