Buffet Style Creamy Coconut Shrimp
A comforting dish featuring succulent shrimp in a creamy coconut sauce, perfect for family gatherings or festive celebrations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Tropical
- Diet: Pescatarian
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the coconut milk over medium heat in a large skillet. Add the heavy cream, lime juice, garlic, ginger, fish sauce, and brown sugar. Stir well to combine.
- Simmer the sauce for about 5 minutes until slightly thickened.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 5-7 minutes until pink and cooked through.
- Remove from heat and garnish with fresh cilantro.
- Serve warm with lime wedges on the side.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg