There’s something about the mix of creamy coconut, fresh herbs, and tender shrimp that always reminds me of a cozy weeknight dinner that feels like a vacation. The first time I made this, it was one of those hectic evenings when I wanted something quick but satisfying. In less than half an hour, the kitchen was filled with the aroma of garlic, ginger, and coconut milk, and by the time we sat down, it felt like we’d ordered takeout from a fancy Thai restaurant — only better, because it was homemade.
Why You’ll Love This Recipe
This recipe is an easy favorite in my kitchen because it’s:
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Quick and fuss-free – Dinner on the table in 20 minutes with minimal cleanup.
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Flavor-packed – The balance of creamy coconut, fresh basil, and a hint of lime keeps every bite exciting.
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Flexible – Works perfectly with rice, noodles, or even a pile of roasted veggies.
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Family-friendly – The mild spice keeps it approachable for everyone, but you can always add extra heat if you like.
Tips and Tricks
After making this recipe many times, here are the little details that make it shine:
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Use fresh shrimp if you can – The sweetness of fresh shrimp pairs beautifully with the sauce, but thawed frozen shrimp works just fine.
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Pat the shrimp dry – This helps them sear nicely instead of steaming in the pan.
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Don’t overcook the shrimp – They only need about 2 minutes per side. The moment they turn pink and opaque, take them out.
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Shake the coconut milk well – The creamy layer at the top blends right in if you give the can a good shake first.
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Adjust spice to taste – A pinch of chili flakes or a drizzle of sriracha can give the sauce a lovely kick if you like it spicier.
Make-Ahead Tips
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You can chop the onions, garlic, and basil ahead of time and store them in the fridge to cut your prep time in half.
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The sauce base (minus the shrimp) can be made a day ahead. Reheat it gently, then add the shrimp just before serving so they stay tender.
Serving Suggestions
This creamy shrimp dish is so versatile. Here are some of my favorite ways to serve it:
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Over jasmine rice to soak up every drop of that luscious sauce.
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With rice noodles or spaghetti for a cozy pasta night.
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With cauliflower rice for a lighter option.
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Paired with a simple cucumber salad or lightly roasted green beans to add a fresh crunch.
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And if you’re feeling fun, serve it with a chilled coconut mojito for that tropical dinner-at-home vibe.
Storage
Leftovers are rare in my house, but here’s how to handle them if you’re lucky enough to have some:
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Fridge: Store in an airtight container for up to 2 days.
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Freezer: Freeze in portion-sized containers for up to 2 months, but keep in mind the sauce may separate slightly after thawing.
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Reheating: Warm gently on low heat in a saucepan, stirring often so the sauce stays creamy without breaking.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them under cold water, pat dry, and cook as directed.
Can I make this dish dairy-free?
It already is! Just make sure your coconut milk is unsweetened and full-fat for the best texture.
What protein can I use instead of shrimp?
Chicken breast or thinly sliced chicken thighs work wonderfully. Just cook them a bit longer before making the sauce.
Can I make it spicier?
Absolutely — add red pepper flakes, sliced fresh chili, or a spoonful of curry paste to bring up the heat.
One Pan Creamy Coconut Shrimp
This creamy coconut shrimp is a quick and flavorful one-skillet dish that’s ready in just 20 minutes.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds raw shrimp, peeled and deveined (tails on or off)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 8 fresh basil leaves, finely chopped
- ¼ teaspoon ground ginger
- 1 (14-ounce) can diced tomatoes, well drained
- 1 cup canned unsweetened coconut milk (shake well before opening)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Additional basil, chopped (optional, for garnish)
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika, then sear them for 1–2 minutes per side until pink and cooked through. Remove and set aside.
- Add the remaining oil to the skillet and sauté the diced onion for about 3 minutes until softened. Stir in the garlic, chopped basil, and ground ginger; cook just until fragrant, about 20 seconds.
- Add the drained diced tomatoes and cook for another 3 minutes until slightly softened. Pour in the coconut milk, bring to a gentle simmer, and let it cook for about 5 minutes to thicken the sauce slightly.
- Return the shrimp to the pan and stir to coat, letting them heat through for about a minute. Remove from heat, squeeze fresh lime juice over the top, and garnish with cilantro and extra basil if desired.
- Serve hot with rice, quinoa, or crusty bread to soak up the creamy sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 257Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 286mgSodium 1418mgCarbohydrates 8gFiber 2gSugar 2gProtein 32g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This one-pan creamy coconut shrimp is the kind of recipe you’ll turn to again and again. It’s quick enough for a busy weeknight but special enough for a weekend dinner with friends. Once you taste that silky coconut sauce with tender shrimp and fresh herbs, you’ll wonder how something so simple can taste so good.
