Shrimp with Coconut Milk

This shrimp with coconut milk is a rich and comforting dish that I love making when I want something flavorful yet simple. The shrimp are marinated with garlic, ginger, and spices, then simmered in creamy coconut milk with fresh vegetables. I usually serve it with rice or noodles, and it always feels like a special meal that comes together quickly.

Why You’ll Love This Recipe

I like how quickly this dish comes together, making it perfect for a weeknight dinner. The marinade infuses the shrimp with flavor, while the coconut milk gives the sauce a velvety texture that balances the spices. I enjoy how versatile it is I can adjust the heat with jalapeños or red pepper flakes, and I can serve it over rice or noodles depending on what I have on hand. It’s also a colorful dish with spinach and bell peppers that make it feel fresh and vibrant.

Ingredients

Shrimp Marinade:
3 cloves garlic, minced or grated
1 teaspoon vegetable oil
1 teaspoon ginger paste
1 teaspoon ground turmeric
1 teaspoon salt
1/4 teaspoon black pepper
A few red pepper flakes, optional

For the skillet:
1 teaspoon vegetable oil
1 lb. large raw Argentinian shrimp, peeled and deveined, tails on or off, thawed if frozen
1/2 red bell pepper, cored and seeded, then thinly sliced
14 oz full-fat coconut milk
1 Tablespoon soy sauce
1 tsp brown sugar, optional
3 cups baby spinach, well packed
Juice from 1/2 lime

Garnish:
Green onion, green part only, thinly sliced
Chopped cilantro leaves, roughly chopped
Sliced jalapeno
Lime wedges

For serving:
Steamed rice or cooked noodles

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. In a bowl, I combine the garlic, vegetable oil, ginger paste, turmeric, salt, black pepper, and red pepper flakes. I add the shrimp and toss until well coated. I let it marinate for at least 15 minutes.
2. I heat the vegetable oil in a large skillet over medium-high heat. I add the shrimp and cook just until they start to turn pink, then remove them and set aside.
3. In the same skillet, I add the red bell pepper and sauté until slightly softened.
4. I pour in the coconut milk, soy sauce, and brown sugar (if using). I bring it to a gentle simmer and let it cook for about 5 minutes.
5. I add the spinach and stir until it wilts into the sauce.
6. I return the shrimp to the skillet and let everything simmer together for 2–3 minutes until the shrimp are fully cooked.
7. I squeeze in the lime juice and taste to adjust seasoning.
8. I serve hot over steamed rice or noodles, garnished with green onion, cilantro, jalapeño, and lime wedges.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and 20 minutes to cook, so I can have it on the table in about 35 minutes.

Variations

I sometimes use chicken instead of shrimp for a different protein option. If I want a lighter version, I swap in light coconut milk. I also like adding more vegetables such as snap peas, mushrooms, or zucchini for extra texture. For a spicier kick, I add more red pepper flakes or a splash of chili sauce.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat so the shrimp don’t overcook. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it. I usually avoid freezing since shrimp can become rubbery after thawing.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I just make sure to thaw them completely and pat them dry before marinating.

Do I need to marinate the shrimp?

I like marinating because it adds more depth of flavor, but if I’m in a hurry, I skip it and cook the shrimp directly.

Can I make this dish vegetarian?

Yes, I replace the shrimp with tofu or chickpeas, and it turns out delicious with the same coconut milk sauce.

What type of coconut milk should I use?

I prefer full-fat coconut milk for a creamy sauce, but light coconut milk works if I want a lighter dish.

Can I prepare this ahead of time?

I usually marinate the shrimp ahead and chop the vegetables, then cook everything fresh to keep the shrimp tender.

How do I keep the shrimp from becoming rubbery?

I avoid overcooking by removing the shrimp as soon as they turn pink and then finishing them in the sauce for just a couple of minutes.

What can I serve this with besides rice or noodles?

I sometimes enjoy it with quinoa, cauliflower rice, or even crusty bread to soak up the sauce.

Can I make it spicier?

Yes, I add more jalapeños, chili flakes, or even a spoonful of curry paste if I want more heat.

Is this recipe gluten-free?

Yes, as long as I use a gluten-free soy sauce or tamari, it stays gluten-free.

Can I add curry flavors to this dish?

Absolutely, I sometimes add a little curry powder or curry paste to the sauce for a different flavor profile.

Conclusion

This shrimp with coconut milk is one of my favorite quick and flavorful meals. I like how the creamy sauce, tender shrimp, and fresh vegetables come together in under 40 minutes. It’s easy to customize, and I always enjoy it with rice or noodles to soak up every drop of the sauce. It’s a dish I keep coming back to whenever I want something satisfying and full of flavor.

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