Coconut Lime Shrimp

Succulent shrimp simmered in a velvety coconut-milk sauce balanced with zesty lime, garlic, and ginger come together in this quick and vibrant dish that is perfect for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

• Speed without sacrifice: ready in about 20 minutes thanks to fast-cooking shrimp and a one-pan method.

• Bright, balanced flavors: rich coconut milk is enlivened by lime zest and juice, aromatic garlic and ginger, with an optional hint of heat.

• Versatile serving options: pairs beautifully with jasmine rice, cauliflower rice, noodles, or a bed of steamed vegetables.

• Naturally accommodating: dairy-free and gluten-free by default, with easy swaps for Whole30 or paleo diets.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 tablespoon coconut oil

• 1 small shallot, finely chopped

• 1 red bell pepper, thinly sliced

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, minced

• 1 (13.5 oz / 400 ml) can full-fat coconut milk

• Zest of 1 lime and juice of 2 limes

• 1 tablespoon soy sauce or fish sauce (optional)

• ¼ teaspoon ground turmeric (optional)

• ¼–½ teaspoon crushed red-pepper flakes (to taste)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons fresh cilantro, chopped, plus extra for garnish

directions

1. Season the shrimp. Pat the shrimp dry and season lightly with salt and pepper.

2. Sear the shrimp. In a large skillet over medium-high heat, warm the coconut oil. Add the shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Transfer to a plate.

3. Sauté the aromatics. In the same skillet, add the shallot, bell pepper, garlic, and ginger. Cook, stirring, for 2–3 minutes until fragrant and softened.

4. Build the sauce. Stir in the coconut milk, lime zest, lime juice, soy or fish sauce, turmeric, and red-pepper flakes. Bring to a gentle simmer and cook for 3–4 minutes to allow the flavors to meld and the sauce to thicken slightly.

5. Finish the dish. Return the shrimp and any accumulated juices to the skillet. Simmer for 1–2 minutes more, until the shrimp are heated through and fully coated in the sauce. Adjust seasoning with additional lime juice, salt, or pepper as desired.

6. Serve. Garnish with chopped cilantro and serve immediately over rice, noodles, or vegetables.

Servings and timing

Variations

• Grilled shrimp skewers: Marinate the shrimp in coconut milk, lime juice, and a splash of chili sauce, then thread onto skewers and grill until lightly charred.

• Pineapple addition: Stir in ½ cup diced pineapple along with the aromatics for a touch of natural sweetness and extra texture.

• Whole30/Paleo: Replace soy sauce with coconut aminos and serve over cauliflower rice.

• Curry-style: Add 1 teaspoon red curry paste when sautéing the aromatics for a spicier, Thai-inspired twist.

storage/reheating

1. Refrigeration: Allow to cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

2. Freezing: For longer storage, freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.

3. Reheating: Gently warm in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid high heat to prevent the shrimp from becoming rubbery.

FAQs

What type of shrimp is best for this recipe?

Large shrimp (31/40 count) work well for this dish, as they provide a satisfying bite without overcooking too quickly.

Can I use frozen shrimp?

Yes. Thaw completely in the refrigerator, then pat dry before cooking to prevent excess moisture.

Is light coconut milk acceptable?

You may use light coconut milk, but the sauce will be less rich. To compensate, simmer a bit longer to concentrate the flavors.

How can I adjust the spice level?

Increase the crushed red-pepper flakes, add sliced fresh chili, or stir in a teaspoon of your favorite hot sauce when building the sauce.

Can I substitute lime with lemon?

Lemon may be used in a pinch, but it will yield a slightly different, less floral citrus note.

What should I serve alongside this dish?

This shrimp is excellent over jasmine or basmati rice, quinoa, cauliflower rice, or alongside steamed greens such as bok choy or snap peas.

How do I prevent the sauce from curdling?

Maintain a gentle simmer rather than a rolling boil, and add acidic lime juice after the coconut milk has warmed.

Can I prepare components in advance?

Yes. The sauce (without shrimp) can be made up to 24 hours ahead and refrigerated. Reheat gently and add the shrimp just before serving.

Does this recipe scale easily for larger gatherings?

It does. Use a larger skillet or transfer to a Dutch oven, and increase the simmer time by a few minutes to allow the sauce to thicken properly.

Are there nut-free alternatives to coconut milk?

Full-fat oat “cream” can substitute in a pinch, though it will alter the flavor and aroma compared to coconut milk.

Conclusion

This Coconut Lime Shrimp recipe delivers vibrant, restaurant-quality flavors with minimal effort and everyday ingredients. Whether you choose to serve it over steaming rice, cauliflower rice, or crisp greens, it is sure to become a weeknight favourite and a crowd-pleasing option for entertaining.