This garlic butter shrimp with coconut milk recipe happened on one of those days where dinner needed to be quick but still feel like something real.
Shrimp was in the freezer, there was half a can of coconut milk in the fridge, and garlic is always around.
The result was this easy meal that tasted like it had taken more effort than it actually did.
The shrimp is cooked in melted butter with garlic and onions, then simmered in a mix of tomato sauce, chili garlic sauce, chicken stock, and coconut milk.
It’s ready in under 30 minutes and pairs perfectly with rice, topped with a sprinkle of chopped parsley.
Similar to my shrimp and chickpea stew, this one will have you asking for seconds.
Why You’ll Want to Make This Garlic Butter Shrimp With Coconut Milk
This recipe uses basic ingredients and comes together fast.
It’s great for weeknights or when you want something that feels put together without standing over the stove forever.
Everything happens in one pan, the cleanup is easy, and the shrimp soaks up all the good stuff while staying tender.
The coconut milk balances out the chili garlic and tomato, making it smooth and easy to eat.
It works just as well for dinner alone or if you’re cooking for a few people.
Ingredients For Garlic Butter Shrimp
Here’s what goes into this garlic butter shrimp with coconut milk:
Shrimp: I used peeled, deveined shrimp with the tails off. But honestly, use whatever shrimp you prefer.
Butter: You can substitute it with oil, but it won’t be a ‘garlic butter shrimp recipe’ without the butter. Just saying.
Garlic: I used minced garlic for this dish. Fresh is always better.
Red onions: or white.. Whichever works for you.
Tomato sauce: You can also use tomato paste for this dish, but just a small amount gives the sauce body.
Chili garlic sauce: I like to use chili garlic sauce for a little heat and depth. But it’s totally optional if you don’t like heat.
Chicken stock: Helps the sauce come together.
Coconut milk: Makes it creamy and ties everything together. Choose one that has a lot of fat.
Stock cubes: Adds more flavor to the sauce.
Seasoning: salt, black pepper, paprika, and Italian seasoning.
Fresh parsley: Optional, but it gives a nice finish.
How to Make Garlic Butter Shrimp with Coconut Milk
Step 1: Saute the garlic and onions
Melt the butter in a pan over medium heat. Add the garlic and stir for about 30 seconds. Then toss in the red onions and cook until they’re soft.
Step 2: Stir in the sauces
Add the tomato sauce and chili garlic sauce. Mix it all together and let it cook for a minute or two.
Step 3: Add liquids and seasoning
Pour in the chicken stock and coconut milk. Add the salt, black pepper, paprika, Italian seasoning, and stock cubes.
Stir it well and let it simmer for a few minutes.
Step 4: Add the shrimp
Once the sauce is simmering, add the shrimp. Cook until they turn pink and are just cooked through.
This usually takes around 5–6 minutes. Don’t overcook them or they’ll go rubbery.
Step 5: Finish and serve
Sprinkle with fresh parsley and serve over white rice. That’s it.
Serving Suggestions
This garlic butter shrimp is perfect over white rice, jasmine rice, or even coconut rice.
It also pairs beautifully with crusty bread, mashed potatoes, or a side of sautéed greens.
For something a little lighter, try serving it over zucchini noodles or cauliflower rice.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, just until warmed through.
Avoid overcooking the shrimp during reheating to keep them tender.
This garlic butter shrimp with coconut milk is the kind of meal that feels fancy but takes barely any effort.
It’s rich, super delicious, and great for when you’re craving something warm, creamy, and full of flavor.
Whether it’s a weeknight dinner or a nice weekend meal, this one deserves a spot on the regular rotation.
Garlic Butter Shrimp with Coconut Milk
Ingredients
- 1 lb shrimp - peeled, deveined, tail-off
- 2 tbsps butter
- 3 cloves garlic - minced
- ½ red onion - thinly sliced or diced
- ½ cup tomato sauce
- 1 tbsp chili garlic sauce
- ¾ cup chicken stock
- 1 cup coconut milk - full-fat or light
- 1 stock cube
- Salt - to taste
- Black pepper - to taste
- ½ tsp paprika
- 1 tsp Italian seasoning
- fresh parsley - optional, chopped, for garnish
Instructions
- Melt butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Stir in red onions and cook until soft, about 3–4 minutes.
- Stir in tomato sauce and chili garlic sauce. Let simmer for 1–2 minutes.
- Add chicken stock, coconut milk, and the stock cube. Stir well. Season with salt, pepper, paprika, and Italian seasoning. Let the sauce simmer for another 3–5 minutes.
- Add the shrimp directly to the pan. Cook for 5–6 minutes, or until shrimp are pink and fully cooked. Stir occasionally to coat them in the sauce.
- Remove from heat. Sprinkle with parsley and serve over rice, noodles, or veggies.
2 Responses
Very good, thank you.
I wept.