This post may contain affiliate links. Please read my disclosure.
I am having so much fun coming up with a supper that can be made in 15 Minutes every Friday. Are you enjoying them? I think the Chicken Scallopine has been my favorite recipe so far in this series. Do you have a favorite one? {Check out all my 15 Minute Meals..if you haven’t already.} After you check out the archives, you have to try this one….this creamy coconut shrimp is a new family favorite!
It’s dairy free and gluten free and I promise it’s ready in under 15 minutes. Even though this is an allergy friendly dish…you’d never know it! The coconut milk makes this supper so creamy and delicious with a hint of coconut flavor. The lime gives it a freshness. What takes this dish to amazing is the toasted coconut and fresh lime zest on top when serving!
Hubbyman says it reminds him of a coconut curry shrimp he had in India, but without the curry. He informed me that next time I have to add some curry to it since it’s something he loved during his time in India for work.
Creamy Coconut Shrimp
Ingredients
- 14 oz. coconut milk
- 3 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1 tbsp freshly grated lime zest
- 2 tbsp fresh lime juice
- 2 tsps sugar
- 1/4 tsp kosher salt
- 2 lbs large shrimp (26 to 30 per lb.), peeled and deveined
- 1/2 cup toasted, sweetened shredded coconut
- Fresh lime wedges for squeezing (optional)
Instructions
- In a large skillet, heat up coconut milk with garlic, ginger, lime juice, lime zest, sugar, and salt. Bring to a boil for several minutes to thicken.
- Add shrimp and cook until shrimp are opaque and slightly curled up. If you prefer a thicker sauce then mix 1 tsp cornstarch with 2 tbsp water and add slowly to the boiling shrimp mixture and cook until thickened.
- Serve over rice and top with toasted coconut and lime zest.
Notes
To make this a 15-minute supper:
- Use prepared brand of minced garlic and ginger, such Gourmet Gardens (NOTE: some GG products are not dairy free).
- Start rice first and remove shrimp tails while the sauce boils.
- Toast the coconut while the rest of meal cooks, if you are toasting it yourself.
Nutrition Information:
Yield: 4 Serving Size: 7-8 shrimpAmount Per Serving: Calories: 540 Total Fat: 28g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 479mg Sodium: 2338mg Carbohydrates: 19g Fiber: 2g Sugar: 7g Protein: 55g
Need more quick suppers? Check out these other great #15MinuteSuppers!
Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest
and look for the #15MinuteSuppers hashtag too!
Oriental Style Stir Fried Spaghetti with Bacon from Food 4 Little Ones
Creamy Garlic Pasta from Better in Bulk
Creamy Coconut Shrimp from Around My Family Table
Quick 15 Minute Shrimp Tacos from Jen’s Journey
Shrimp Fajita Rice Bowl from Turning the Clock Back
Pasta with Bacon and Brussels Sprouts from Suburbia Unwrapped
Head over to our #15MinuteSuppers Pinterest Board to see all the past recipes and more delicious goodness!
Would you like to join us at #15MinuteSuppers? We’d love to have you! Please check out the 15 Minute Suppers website or ask to join the Facebook group (for bloggers) to participate on Fridays…we’d love to have you join us.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.
Kimberly M. says
September 22, 2014 at 7:25 pmThis looks amazing. Every time I go to a chinese buffet I always get the coconut shrimp or chicken. I love anything coconut. This will be made repeatedly in my house I’m sure. Thank you for the recipe. Much appreciated.
Carolsue says
August 30, 2014 at 3:47 pmThis looks so delicious! Anything with coconut is a hit at our house.
Carla says
January 27, 2014 at 7:59 pmAw I just finished up the leftover coconut milk I had! But now I know for next time what to make since I almost always have leftover coconut milk (I cook just for me). Going on my menu soon.
Lolli @ Better in Bulk says
January 25, 2014 at 12:37 pmI can’t begin to tell you how delicious this looks to me! I think I need to run out and buy some shrimp today and make this for the family!
Brandie (@ Home Cooking Memories) says
January 24, 2014 at 7:18 pmOk, I don’t know what to like more….the coconut? the shrimp? or the 15 minutes?? Seriously good stuff!
Wendy O'Neal says
January 24, 2014 at 11:13 pmI know, right! It was perfect!!!
Nutmeg Nanny says
January 24, 2014 at 3:56 pmThis looks delicious! I love coconut shrimp.
Wendy O'Neal says
January 24, 2014 at 11:14 pmMmmmmm…me too 🙂
diane says
January 24, 2014 at 11:23 amThe combination shrimp, coconut and lime sounds delicious! I always keep shrimp in my freezer for a quick weeknight meal!
Wendy O'Neal says
January 24, 2014 at 11:15 pmThanks Diane!
Jennifer Sikora says
January 24, 2014 at 7:15 amThat looks SO scrumptious!!!! I am really loving shrimp right now so I can see this being on my menu for next week.
Wendy O'Neal says
January 24, 2014 at 11:16 pmI’m having serious shrimp cravings and can’t wait to make this one again.