There’s something magical about the scent of coconut milk simmering with garlic, ginger, and a hint of lime. Add in juicy shrimp and a silky sauce that clings to every bite, and you’ve got a dinner that feels like a tropical escape—ready in under 30 minutes.
I first made this Thai-inspired creamy coconut shrimp on a whim after craving something bold but comforting. It’s since become a weeknight staple in our house, especially when we want something that feels a little indulgent without requiring a ton of effort or exotic ingredients.
Let’s dive into why you’ll fall head over heels for this vibrant dish.
Why You’ll Love This Thai Inspired Creamy Coconut Shrimp
Get ready to fall in love with a dish that hits all the right notes—creamy, savory, tangy, and just a little bit spicy. This shrimp recipe checks every box for busy home cooks who want bold flavor with minimal fuss.
First, it’s quick and easy. From prep to plate, this recipe takes about 25 minutes, making it perfect for those chaotic evenings when cooking feels like a chore. You don’t need to marinate or wait for anything to simmer all day.
It’s also super pantry-friendly. Most of the ingredients—like canned coconut milk, frozen shrimp, and basic aromatics—are things you probably already have in your kitchen. No special trip to the store required.
Budget-conscious? This meal won’t break the bank. A single can of coconut milk transforms simple shrimp into something restaurant-worthy. Paired with rice or noodles, it stretches beautifully into a satisfying dinner for four.
And don’t worry if you’ve got picky eaters. This dish is customizable. You can adjust the heat, swap in different veggies, or even switch the protein. It’s a blank canvas for whatever you’re craving.
Now, let’s talk about what you’ll need to bring this creamy coconut shrimp to life.
Ingredients Notes

The magic of this Thai-inspired creamy coconut shrimp lies in its blend of rich, bold ingredients that come together to create depth and comfort in every bite. While the ingredient list is short, each one plays a major role in building flavor.
Shrimp is the undeniable star of this dish. Go for large or extra-large shrimp, peeled and deveined for ease. I often keep a bag of frozen shrimp in the freezer, which works perfectly here. Just thaw them under cold running water before cooking.
Coconut milk is what gives the sauce its luxurious, creamy texture. Be sure to use full-fat canned coconut milk—not the refrigerated or light versions. The richness is essential for that smooth, slightly sweet base that defines the dish.
Garlic and ginger form the aromatic backbone. Fresh is best, especially for the ginger. If you’ve never minced fresh ginger before, just scrape the skin off with a spoon and finely chop. Their pungent, zesty warmth infuses the entire dish with a Thai-inspired flair.
Red curry paste brings heat and complexity. A little goes a long way here, so start with a tablespoon and taste as you go. It adds a subtle spice and a pop of color that makes the dish as beautiful as it is tasty.
You’ll also need a splash of lime juice to balance the richness. The acidity cuts through the creaminess of the coconut milk and brightens the whole dish. Fresh lime juice is ideal, but bottled works in a pinch.
As for equipment, all you really need is a large skillet or sauté pan and a saucepan for rice or noodles if you’re serving them on the side. It’s a one-pan main course that cleans up in minutes.
How To Make This Thai Inspired Creamy Coconut Shrimp

Making this creamy coconut shrimp is surprisingly easy—and once you try it, you’ll find yourself coming back to it again and again.
Start by heating a splash of oil in a large skillet over medium heat. I like to use avocado oil or coconut oil for extra richness, but olive oil works too. Once hot, toss in your shrimp. Cook them for 1-2 minutes per side until just pink. Don’t overcook them—they’ll finish in the sauce later. Transfer them to a plate and set aside.
In the same pan, add a bit more oil if needed, and sauté your minced garlic and ginger until fragrant—about 30 seconds to 1 minute. This quick step infuses the oil with flavor and creates a savory base for the sauce.
Next, stir in your red curry paste and toast it briefly. This helps bring out the depth and spice of the paste. Once it’s bubbling slightly and aromatic, pour in the coconut milk. Stir well to combine everything into a smooth, glossy sauce.
Let the sauce simmer gently for 4–5 minutes. It should thicken slightly and take on a deep, golden hue. At this point, stir in the lime juice and taste for seasoning. If you like it spicy, add a dash of sriracha or a pinch of chili flakes.
Return the cooked shrimp to the pan and simmer for another 1–2 minutes. They should be just cooked through and perfectly coated in the creamy sauce. Finish with fresh cilantro or basil if you like, and serve hot over jasmine rice, rice noodles, or even cauliflower rice for a low-carb twist.
From start to finish, this dish takes about 25 minutes. The sauce is thick, fragrant, and slightly tangy with just the right amount of heat—perfect for a quick dinner that feels like a treat.
Storage Options
If you happen to have leftovers (a rare event in my house), this creamy coconut shrimp stores beautifully for later meals.
Store any extras in an airtight container in the fridge for up to 3 days. Because the sauce is coconut-based, it may separate slightly when cold, but don’t worry—it comes right back together when reheated.
For longer storage, you can freeze the dish, although the texture of the shrimp may change slightly. I recommend freezing only the sauce and adding freshly cooked shrimp when reheating for the best texture.
To reheat, warm the shrimp and sauce gently in a skillet over medium-low heat. Stir frequently to prevent the coconut milk from breaking. You can also microwave it in 30-second intervals, stirring in between.
Variations and Substitutions
One of my favorite things about this recipe is how versatile it is. You can easily tailor it to suit your pantry, your taste preferences, or whatever produce you need to use up.
Not a fan of shrimp? Swap them out for chicken or tofu. Thinly sliced chicken thighs or cubes of firm tofu soak up the sauce beautifully and give you the same comforting flavor.
Want to sneak in more veggies? Try adding bell peppers, snap peas, or baby spinach. Add firmer vegetables early in the simmering step, and stir in delicate greens at the end to wilt them just before serving.
If you don’t have red curry paste, you can use a spoonful of sambal oelek, harissa, or even a bit of sriracha mixed with some tomato paste. It won’t be quite the same, but it’ll still be delicious and spicy.
For a lower-fat version, you can use light coconut milk, though the sauce won’t be quite as rich or creamy. If you're reducing fat, you can also skip the oil and sauté the aromatics in a splash of broth instead.
Don’t be afraid to experiment and make it your own. Once you’ve nailed the basic method, you’ll see how easy it is to adapt this Thai-inspired favorite into whatever you're craving that night.
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Thai Inspired Creamy Coconut Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai-inspired creamy coconut shrimp recipe blends succulent shrimp with rich coconut milk, zesty lime, and fragrant Thai spices. It's a quick and flavorful dinner option that brings bold, exotic flavors to your table. Whether you're craving a taste of Thailand or need a simple yet impressive dish, this recipe delivers a perfect balance of creamy, spicy, and savory in every bite.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 cup canned coconut milk (full fat)
- 1 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
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Heat olive oil and butter in a skillet over medium heat.
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Sauté garlic, onion, and red bell pepper for 2–3 minutes until fragrant.
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Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
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In the same skillet, add coconut milk, red curry paste, fish sauce, soy sauce, lime juice, and brown sugar. Stir to combine and simmer for 5 minutes.
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Return shrimp to skillet and simmer for 2 more minutes.
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Garnish with chopped cilantro and serve over jasmine rice.
Notes
Adjust spice level by varying the amount of red curry paste. You can add Thai basil or a splash of chili oil for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
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