Coconut Shirmp Recipe

Marinate shrimp

Pat the shrimp dry with paper towels. In a bowl combine lime juice, soy sauce, minced garlic, grated ginger, kosher salt and black pepper. Add shrimp and toss to coat. Marinate 10–15 minutes in the refrigerator (do not exceed 30 minutes or shrimp will toughen).

Heat a large skillet or sauté pan over medium-high heat. Add the vegetable or coconut oil and swirl to coat. Add the sliced shallot and cook 1–2 minutes until softened. Add the minced garlic and sliced chili and cook another 30–45 seconds until fragrant, stirring to prevent burning.

Pour the canned coconut milk into the pan with the aromatics and bring to a gentle simmer. Stir in shredded coconut, coconut cream, brown sugar, fish sauce, red curry paste and lime zest. Reduce heat to medium-low and simmer 4–6 minutes, stirring occasionally, until the sauce thickens slightly and the shredded coconut softens.

Taste the sauce and adjust seasoning: more fish sauce or salt for saltiness, lime juice for acidity, or a pinch more sugar if too tart.

Push the sauce to one side of the pan or remove half to a bowl to make space. Increase heat to medium-high. Add the marinated shrimp to the clear area in a single layer and sear 1–1½ minutes per side until pink and just cooked through. If pan is crowded, cook in two batches. Spoon some sauce over the shrimp while cooking so they absorb flavor.

Once all shrimp are cooked, return any removed sauce to the pan and toss shrimp gently in the sauce to coat and warm through, 1–2 minutes.

Divide steamed rice or noodles among plates. Spoon coconut shrimp and sauce over the rice. Sprinkle with chopped cilantro and toasted shredded coconut. Serve with lime wedges alongside for squeezing over the top.

Leftovers: cool to room temperature and refrigerate in an airtight container up to 2 days; reheat gently on the stovetop over low heat so coconut sauce doesn't separate.