Creamy Coconut Shrimp Buffet Style (Printable)

Tender shrimp in a velvety coconut sauce with aromatic vegetables, perfect for sharing at celebrations.

# 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 (13.5 oz each) coconut milk, full-fat, unsweetened
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

# Directions:

01 - Pat the shrimp dry with paper towels and set aside.
02 - Heat the vegetable oil in a large skillet or buffet pan over medium heat. Add the onion and sauté for 3 minutes until translucent.
03 - Add the garlic, ginger, and red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
05 - Let the sauce simmer uncovered for 5–8 minutes, stirring occasionally, until slightly thickened.
06 - Add the shrimp to the sauce and cook for 3–5 minutes, stirring gently, until the shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning if needed.
08 - Transfer to a serving dish. Garnish with spring onions, cilantro, and lime wedges. Serve hot.

# Cooking Tips:

01 -
  • The sauce stays perfectly creamy for hours, making it ideal for buffets and parties
  • One taste transports you straight to tropical beaches without leaving your kitchen
  • Clean up is surprisingly simple since everything happens in one pan
02 -
  • Overcooking shrimp makes them rubbery and tough, so watch closely and remove them from heat as soon as they turn pink
  • Coconut milk can separate if boiled too vigorously, so keep that simmer gentle and steady
  • The sauce continues to thicken as it stands, so remove it from heat slightly earlier than you think
03 -
  • Room temperature shrimp cook more evenly than cold ones, so let them sit out for 15 minutes before cooking
  • Taste your sauce before adding the shrimp because adjusting seasoning after is much trickier

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