Recipe

Savory Coconut Shrimp Recipe

Crispy-edged shrimp with a silky coconut sauce that is smooth, savory, and weeknight-friendly.

By Matt Campbell

•

4.8

A skillet filled with golden seared shrimp in a silky coconut sauce, garnished with lime wedges and chopped cilantro on a wooden table

Some coconut shrimp recipes lean hard into sweet and crunchy. I love those, but this one is for when you want savory, silky, and smooth. Think: shrimp with crisp edges, a coconut sauce that feels like velvet, and enough lime and heat to keep every bite bright.

It is also extremely doable. No deep frying, no mystery ingredients, and no stress if your sauce looks a little weird for 30 seconds. Coconut milk can be dramatic, but it comes together if you keep the heat gentle and let it thicken patiently.

Why It Works

Silky sauce, not watery. A quick simmer plus a cornstarch slurry gives you that glossy, spoon-coating finish.
Crisp edges on the shrimp. A quick sear in a hot pan builds flavor fast without overcooking.
Savory coconut flavor that still pops. Soy sauce, garlic, ginger, and lime keep the coconut rich but balanced.
Flexible heat level. Chili crisp, red pepper flakes, or a little curry paste all work.

Pairs Well With

Coconut jasmine rice
Garlic scallion noodles
Quick cucumber salad with rice vinegar
Roasted broccoli with lime zest

A bowl of coconut shrimp served over jasmine rice with sliced cucumbers on the side

Storage Tips

How to Store Leftovers

Refrigerate: Store shrimp and sauce together in an airtight container for up to 2 days. (Shrimp is best sooner rather than later.)
Reheat gently: Warm in a skillet over low heat with a splash of water or coconut milk to loosen. Stir often. Do not boil or the sauce can split.
Microwave option: Use 50 to 70 percent power in short bursts, stirring between, until just warm.
Freezing: Not my favorite here. Coconut sauces can get grainy after thawing, and shrimp turns bouncy.

Common Questions

Can I use frozen shrimp?

Yes. Thaw completely, then pat very dry. For best texture, thaw overnight in the fridge. In a rush, seal shrimp in a bag and submerge in cold water for 15 to 20 minutes, swapping the water once. Water is the enemy of crisp edges and a smooth sauce.

My coconut sauce looks separated. Did I ruin it?

Probably not. Coconut milk can split if it gets too hot or if the can was extra separated to begin with. Turn the heat down and whisk steadily for a minute.

If it still looks broken, try one of these fixes (pick one):

Whisk in 1 to 2 teaspoons warm water to help it come back together.
Whisk in a splash of coconut milk (or a spoonful of coconut cream) and keep the heat low.
Blend briefly with an immersion blender right in the pan (off heat), then return to a gentle simmer.

Once it is smooth again, keep the simmer gentle, not aggressive.

Is this spicy?

Only if you want it to be. Start with a small amount of chili and add more at the end.

What coconut milk should I buy?

Use full-fat canned coconut milk for the silky texture. Skip anything labeled “coconut beverage.” If the can looks separated, that is normal. Just shake it well. Brands vary: some have stabilizers and stay smoother, others separate more but still taste great.

Can I make it dairy-free and gluten-free?

It is naturally dairy-free. For gluten-free, use tamari or certified gluten-free soy sauce.

Any allergy notes?

This contains shellfish. It also contains soy if using soy sauce (tamari is still soy). Fish sauce is optional but it is fish. If you need a soy-free option, use coconut aminos (it is a little sweeter, so skip the brown sugar or honey).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless or cast iron works great)
Small bowl for cornstarch slurry
Whisk
Microplane or zester (optional but nice)
Tongs or a spatula

I started making versions of this when I wanted something that felt restaurant-y without turning my kitchen into a fryer station. The first time, I cranked the heat and the coconut milk looked like it was having a breakdown. I backed off, whisked like I meant it, and it turned into this glossy, savory sauce that clung to the shrimp like it had somewhere important to be. Now it is my go-to when I want comfort food that still tastes bright and alive.

Savory Coconut Shrimp Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Ingredients

1 1/2 lb large shrimp (16/20 or 21/25 count), peeled and deveined (tails on optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp cornstarch (for lightly coating shrimp)
2 tbsp neutral oil (avocado, canola, or grapeseed)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tomato paste
1 tsp curry powder (or 1 to 2 tsp mild curry paste)
1 (13.5 oz) can full-fat coconut milk, shaken
1 tbsp soy sauce or tamari
1 tbsp fish sauce (optional, for deeper savory flavor)
1 to 2 tbsp lime juice, plus lime wedges for serving
1 to 2 tsp chili crisp or 1/4 tsp red pepper flakes (optional)
1 tsp brown sugar or honey (optional, balances the lime and soy)
2 tbsp chopped cilantro or sliced scallions (for finishing)
Cornstarch slurry: 2 tsp cornstarch + 2 tbsp cold water
Optional add-ins: 2 cups baby spinach, or 1 cup sliced bell peppers, or 1 cup snap peas

Instructions

Dry and season the shrimp. Pat shrimp very dry with paper towels. Season with salt and pepper, then toss with 2 tablespoons cornstarch until lightly coated. This helps you get crisp edges and gives the shrimp a light, clingy coating so the sauce holds on.
Sear. Heat a large skillet over medium-high heat. Add oil. When the oil shimmers, add shrimp in a single layer. Sear until the shrimp are pink and opaque with lightly golden spots, about 60 to 90 seconds per side for large shrimp. Smaller shrimp will be faster, bigger shrimp may need a little longer. Transfer shrimp to a plate as soon as they turn opaque (overcooked shrimp go from juicy to bouncy fast).
Build the flavor base. Lower heat to medium. Add garlic and ginger and stir for 20 to 30 seconds until fragrant. Add tomato paste and curry powder and cook 30 seconds, stirring, to wake it up and take the raw edge off.
Make it silky. Pour in coconut milk, whisking as you go. Stir in soy sauce and fish sauce (if using). Bring to a gentle simmer, not a rolling boil, and cook 3 to 4 minutes until the sauce looks slightly reduced and a bit more cohesive (it should go from thin to lightly creamy).
Thicken. Stir the cornstarch slurry again (it settles fast), then whisk it into the simmering sauce. Cook 1 to 2 minutes until glossy and spoon-coating.
Finish and return shrimp. Turn heat to low. Stir in lime juice, chili crisp (if using), and a small touch of brown sugar or honey if you want it more balanced. Add shrimp back to the skillet and toss just until warmed through, about 1 minute.
Optional veg. If using spinach, stir it in at the end until just wilted. For bell peppers or snap peas, sauté them for 2 to 3 minutes after the shrimp comes out, then continue with the sauce.
Serve. Finish with cilantro or scallions. Serve over rice, noodles, or with crusty bread for sauce cleanup. Taste as you go and add more lime or salt if it needs a final pop. If you want extra sauce for rice, you can double the sauce ingredients (coconut milk through slurry) and keep the shrimp amount the same.

Nutrition information is estimated.

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