What words come to mind when I make this Thai coconut shrimp? Warm, comforting, and inviting. I could also add creamy and flavorful to the list. Seriously though, my tastebuds totally jump for joy when eating this!
This Thai coconut shrimp recipe is pretty simple, and makes the perfect weeknight meal. You could totally make this recipe in about 30 minutes, depending on if your shrimp already come peeled and deveined. It can serve up to 6 people… or 3 very hungry ones like with my family. I like to use pretty large shrimp, but if you have jumbo size shrimp (almost prawn-size) you could slice them in half length-wise to create the perfect bite!
The base of this ginger garlic sauce is canned coconut milk, which gives it that nice creamy texture and slight coconut flavor. I’m pretty obsessed with using at the moment because it’s such a versatile ingredient… you can use it in almost anything! Like these brownies, cheesecake bars, popsicles, and even this gnocchi recipe. You can even whip the solid coconut cream part to turn into whipped coconut cream.
This sauce also calls for grated ginger root instead of chopped. I love grating ginger because it releases some of the juices from the root, adding more flavor to your sauces. It also tends to blend in well so you don’t find yourself chewing on chunks of ginger. No that it’s bad or anything, it’s just not my thing.
This Thai coconut shrimp recipe is both gluten free and dairy free. It does use a few teaspoons of sugar, which you could absolutely substitute with coconut sugar if desired.
I like to serve this over some cooked rice noodles or hot rice (I prefer jasmine or basmati rice). If you are looking for another option, you could serve it over some zucchini noodles instead! If you try it for yourself, let me know what you think!
Thai Coconut Shrimp
Ingredients
- 13.5oz can full-fat coconut milk
- 2 tsp granulated sugar
- 1/2 tsp salt
- 2-3 Tbsp oil (I use sunflower oil)
- 2 pounds large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 large shallot, chopped
- 1/2 red bell pepper, seeded and thinly sliced
- 1/2 tsp ground turmeric
- 1/4 cup fresh basil leaves, chopped
- 1 ½ Tbsp lime juice, freshly squeezed
- Salt to taste
- Gluten free rice noodles or rice
Instructions
- In a medium mixing bowl, whisk together coconut milk, sugar, turmeric, and 1/2 tsp salt until combined. Set aside.
- In a large skillet over Medium heat, stir fry the shrimp and half of the garlic and ginger in 2 Tablespoons of oil. Continue to stir and cook until the shrimp have curled and turn pink, about 2-3 minutes. When they are done, remove the shrimp, garlic, and ginger onto a plate and set aside.
- Place the remaining Tablespoon of oil into the skillet with the shallot and bell pepper, and continue to stir fry over medium heat until the shallot is translucent and the peppers have softened (about 3-4 minutes). Stir in the remaining garlic and ginger and cook for another minute.
- Pour the sauce into the skillet and bring to a boil. Once boiling, reduce to a simmer (slightly bubbling all around) and continue to cook for about 15 minutes while stirring occasionally. The sauce will reduce and will be slightly thick, and should start to coat the back of a wooden spoon. If you prefer an even thicker sauce, continue to simmer another 5 minutes.
- Once the sauce has thickened, turn off the heat and add in the shrimp and reserved garlic and ginger. Stir in the lime juice and chopped basil, and add more salt to taste.
- Serve over gluten free rice noodles or hot rice.
Notes
- If you are looking for some substitutions, you substitute coconut sugar for the granulated sugar, or serve over some zucchini noodles instead of rice!
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Yum! I have all of these ingredients on hand! Can’t wait to try it!
Hope you enjoy it Katie!
Just made this tonight.. amazing! So simple and bursting with flavor, this will be on my weekday dinners often. Thank you for sharing this recipe!
Thanks April! So glad you loved it!