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Creamy Coconut Garlic Shrimp

Creamy Coconut Garlic Shrimp: A 20-Minute Tropical Delight

This Creamy Coconut Garlic Shrimp is a quick, keto-friendly dish that combines succulent shrimp with a rich coconut garlic sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs Large Shrimp (16/20 count) Peeled and deveined
For the Sauce
  • 1 can Full-Fat Coconut Milk (13.5 oz) Avoid lite versions
  • 6 cloves Garlic Thinly sliced, fresh recommended
  • 2 tbsp Avocado Oil Can substitute with ghee or light olive oil
  • 1/2 tsp Dried Red Chili Flakes Adjust spice level to taste
For Garnish
  • 1/4 cup Fresh Cilantro Finely chopped, parsley works as substitute
  • 1/2 tsp Kosher Salt Adjust to taste

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Pat the shrimp dry with paper towels and season generously with kosher salt.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the shrimp for 1-2 minutes on each side until pink and opaque.
  3. Lower heat, add sliced garlic and chili flakes, sauté for 30-60 seconds until fragrant but not browned.
  4. Pour in coconut milk, scrape the skillet bottom, allow to simmer for 3-5 minutes until thickened.
  5. Return shrimp to skillet, toss to coat in the sauce, and cook for another minute over low heat.
  6. Sprinkle with chopped cilantro, serve immediately alongside jasmine rice or vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Properly dry shrimp for a golden sear. Keep the heat controlled and avoid letting garlic brown. Store leftovers in an airtight container for up to 2 days, gently reheat to maintain creamy texture.

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