Shrimp in Coconut Sauce brings a tropical escape to your dinner table with its lush, creamy texture and bright flavors. Tender shrimp bathed in a rich coconut and herb-infused sauce create a dish that feels both luxurious and approachable.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Breakdown

The success of this dish begins with choosing high-quality jumbo shrimp. Look for shrimp that are firm and translucent, with a fresh ocean scent. Deveining and removing both shells and tails make them easier to eat and allow the sauce to cling perfectly to each piece. Marinating the shrimp briefly with garlic, salt, pepper, and oil infuses them with an aromatic depth that holds up against the robust sauce.

The flavor foundation of the dish is built on the sautéed mix of garlic, onions, and bell peppers. The sweetness of bell peppers and the sharpness of onions balance beautifully, while fresh herbs like basil and cilantro bring a burst of garden-fresh brightness.

Coconut milk and chicken or vegetable broth form the soul of the sauce, offering richness without heaviness. Cream cheese introduces an irresistibly smooth, velvety body, binding all the flavors into a cohesive, luxurious sauce.

Optional ingredients like sweet paprika and red jalapeño slices add a customizable flair. Paprika lends a smoky undertone, while the jalapeño slices introduce a lively heat and a pop of color that make the final dish even more enticing.

Step-by-Step Preparation Guide

Begin by marinating the shrimp, a simple step that ensures every bite is seasoned to perfection. Tossing them with minced garlic, oil, salt, and pepper creates a flavor base that continues to shine even after cooking.

Next, build a rich aromatic base by sautéing onions and bell peppers in vegetable oil. Adding coarsely chopped garlic deepens the aroma, and simmering the mixture with diced tomatoes, basil, and cilantro layers in complexity. Once softened, these vegetables are blended to a smooth consistency, setting the stage for a luscious sauce.

Blending the sautéed vegetables with coconut milk, broth, lime juice, ginger, and seasonings transforms them into a silky, aromatic sauce. Achieving a smooth blend is key for a luxurious mouthfeel.

Cooking the shrimp requires care. Sear them quickly over medium heat just until they turn pink and slightly firm. Overcooking will make them rubbery, so timing is crucial to retain their delicate texture.

Finish the sauce by simmering it gently to meld the flavors, then stir in the softened cream cheese until the mixture becomes creamy and homogeneous. Finally, nestle the cooked shrimp back into the skillet, coating them lovingly in the rich coconut sauce, ready for serving.

Recipe Tips & Frequently Asked Questions

How to prevent shrimp from overcooking
Shrimp cook rapidly; remove them from heat as soon as they curl and turn opaque to maintain tenderness.

Best practices for blending a creamy, lump-free sauce
Allow the vegetable mixture to cool slightly before blending, and blend on high speed for an ultra-smooth texture.

Adjusting spice levels to suit your preference
Control the heat by adjusting the amount of jalapeño or omitting it entirely; sweet paprika can also add warmth without spiciness.

Using cream cheese for different levels of creaminess
Use 6 oz for a richer, thicker sauce or 4 oz for a lighter, silkier texture that lets the coconut flavor shine.

Can I use frozen shrimp for this recipe?
Yes, but ensure they are thoroughly thawed and patted dry before marinating to avoid excess water in the skillet.

What’s the best substitute for cream cheese?
Mascarpone or a dairy-free cream cheese alternative can be used for similar creaminess.

Can I make the sauce ahead of time?
Absolutely. Blend and simmer the sauce up to a day ahead, then reheat gently before adding the shrimp.

How spicy is the dish with jalapeno, and can it be adjusted?
With one red jalapeño, the dish has a mild to moderate heat. Feel free to add more or less to match your taste.

What to Serve With This Recipe

Serve Shrimp in Coconut Sauce over fluffy white rice or fragrant coconut rice to soak up the luxurious sauce. Alternatively, nestle the shrimp over tender rice noodles for a delicious twist.
Pair it with a refreshing cucumber salad tossed in a light vinaigrette or lightly sautéed greens like bok choy or spinach to balance the richness of the sauce.
To complement the tropical notes, enjoy a crisp Sauvignon Blanc or a refreshing glass of tropical iced tea alongside the meal.

Creative Variations

Swap out the shrimp for chicken tenders or firm tofu if you’re looking for a new take on the dish while maintaining its essence.
For a playful tropical twist, toss in chunks of pineapple during the final simmering stage to add a bright, fruity burst.
To create a dairy-free version, omit the cream cheese entirely or substitute it with a rich coconut cream, resulting in a lighter but equally luscious sauce.

Shrimp in Coconut Sauce is a celebration of bold flavors and creamy textures, offering a dish that feels both familiar and exotic. It’s a recipe that transforms simple ingredients into a vibrant meal, making it a delightful addition to your culinary repertoire, whether you’re seeking comfort or a taste of the tropics.

Ingredients

1½ pounds Jumbo raw shrimp, deveined, shells and tails removed
5 tablespoons Vegetable oil, divided
3 cloves Garlic (1 minced, 2 coarsely chopped)
½ large White or yellow onion, peeled and coarsely chopped
1 large Orange or red bell pepper, deseeded and sliced
½ cup Canned diced tomatoes
2 large Basil leaves, plus more for garnish
2 tablespoons Chopped cilantro or parsley, plus extra for garnish
1 cup Canned coconut milk
⅓ cup Chicken or vegetable broth
2 tablespoons Lime juice (approximately 1 large lime, juiced)
1 teaspoon Ground ginger
1 teaspoon Sweet paprika (optional)
4–6 oz Cream cheese, softened (depending on desired creaminess)
1 Red jalapeno pepper, thinly sliced (optional)
1 teaspoon Salt, divided
1 teaspoon Ground black pepper, divided

Instructions

In a medium-sized bowl, combine the prepared shrimp with 1 tablespoon of vegetable oil, the minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss the shrimp until evenly coated and set aside to marinate while the vegetables are prepared.

Warm 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced bell pepper, sautéing for about 3 minutes until softened but not browned. Stir in the coarsely chopped garlic cloves and cook for an additional minute until fragrant. Add the diced tomatoes, basil leaves, and chopped cilantro or parsley, allowing the mixture to simmer for another 2 minutes. Remove the skillet from the heat, transfer the vegetable mixture into a blender, and set aside.

Return the skillet to medium heat and pour in the remaining 2 tablespoons of oil. Place the marinated shrimp into the skillet and cook for about 2 minutes per side, or until the shrimp turn pink and are just cooked through. Transfer the shrimp to a plate and reserve.

Into the blender with the sautéed vegetables, pour the coconut milk, chicken or vegetable broth, lime juice, ground ginger, optional sweet paprika, and the remaining salt and pepper. Blend until the mixture becomes silky and fully incorporated.

Pour the blended sauce back into the skillet and bring it to a gentle boil. Reduce the heat and let it simmer for about 5 minutes to thicken slightly. Stir in the softened cream cheese until it melts completely into the sauce, creating a luscious and creamy texture.

Add the cooked shrimp back into the skillet, stirring gently to coat them thoroughly with the rich coconut sauce. Garnish the dish with fresh basil leaves, a sprinkle of chopped cilantro or parsley, and a few slices of red jalapeno pepper if you like a hint of heat.

Serve immediately over steamed white rice or noodles for a comforting and flavorful meal.