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Coconut Chili Shrimp: A Quick and Flavorful Seafood Delight

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There’s something incredibly satisfying about a dish that bursts with flavor yet takes minimal effort to prepare. Coconut Chili Shrimp is one such recipe—savory, spicy, and creamy with just the right balance of richness from coconut cream and a kick of heat from chili. Whether you’re a seasoned cook or just starting out in the kitchen, this dish is a great way to bring bold flavors to your table without spending hours over the stove. In under 20 minutes, you can create a restaurant-quality meal that impresses family and friends, making it perfect for busy weeknights or special occasions when you want to serve something delicious but fuss-free.

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Coconut Chili Shrimp: A Quick and Flavorful Seafood Delight

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This Coconut Chili Shrimp is a dream for spice lovers! The perfect balance of creamy coconut and fiery chili makes each bite irresistible. It’s a simple yet flavorful dish that comes together in under 30 minutes, making it perfect for busy weeknights or a special seafood dinner. Pair it with rice, noodles, or fresh veggies for a complete meal. Whether you love a little heat or crave rich, tropical flavors, this dish will keep you coming back for more!

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  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 tablespoon vegetable oil – Used for sautéing the aromatics. Can be replaced with olive oil or coconut oil for a richer flavor.
  • 1/2 brown onion, coarsely chopped – Adds sweetness and depth to the dish. Yellow or red onion can also be used.
  • 3 cloves garlic, minced – Enhances the savory flavor. If you don’t have fresh garlic, use 1 teaspoon of garlic powder.
  • 1 teaspoon ginger, grated – Provides warmth and depth to the sauce. Substitute with 1/2 teaspoon ground ginger if needed.
  • 2 teaspoons sambal asli, sambal oelek, or chili garlic sauce – The main source of heat. If you prefer a milder dish, reduce the amount or swap with sweet chili sauce.
  • 1 teaspoon tomato sauce – Adds a slight tanginess. Can be replaced with ketchup.
  • 1/2 teaspoon turmeric – Brings a warm, earthy flavor and a vibrant golden color. If unavailable, use curry powder.
  • 200 ml coconut cream – The base of the sauce, providing richness. If you prefer a lighter version, use coconut milk.
  • 1 tablespoon fish sauce – Adds umami depth. Soy sauce or tamari can be used as a substitute.
  • 1/2 teaspoon sugar – Balances the heat and acidity. You can use honey or brown sugar instead.
  • 8 ounces (250g) large shrimp, peeled and deveined – The star of the dish. You can substitute with chicken, tofu, or scallops.
  • 1 lime, cut into wedges – Used for serving, adding freshness and brightness.
  • 1 tablespoon cilantro leaves – A garnish that enhances the overall flavor. If you’re not a fan of cilantro, use parsley or green onions.

Instructions

1. Prepare Your Ingredients

  • Chop the onion into coarse pieces.
  • Mince the garlic and grate the ginger.
  • Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear properly.
  • Measure out all the sauce ingredients so everything is ready to go once you start cooking.

2. Sauté the Aromatics

  • Heat a skillet over medium-high heat and add the vegetable oil.
  • Once the oil is hot, add the chopped onion and sauté for about 1 minute until slightly softened.
  • Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

3. Build the Flavorful Sauce

  • Add the sambal oelek (or chili garlic sauce), tomato sauce, and turmeric to the skillet. Stir well to combine.
  • Pour in the coconut cream, fish sauce, and sugar, then stir everything together.
  • Let the sauce simmer for 2-3 minutes until it thickens slightly. Taste and adjust the seasoning if needed—if it’s too sweet, add a splash of fish sauce.

4. Cook the Shrimp

  • Add the shrimp to the skillet and toss them in the sauce to coat evenly.
  • Cook for 2-3 minutes, flipping halfway, until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery.
  • Spoon the sauce over the shrimp as they cook to ensure they absorb the flavors.

5. Serve and Garnish

  • Turn off the heat and transfer the Coconut Chili Shrimp to a serving plate.
  • Squeeze fresh lime juice over the dish for a bright, zesty finish.
  • Sprinkle with fresh cilantro leaves for added freshness.

Notes

  • How to Know When Shrimp is Cooked: Shrimp should turn pink and curl into a “C” shape when fully cooked. If they form a tight “O” shape, they might be overcooked.
  • Avoiding a Watery Sauce: If your sauce is too thin, let it simmer for a few extra minutes until it reaches the desired consistency. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce.
  • Adjusting Spice Levels: If the dish is too spicy, add more coconut cream or a small amount of sugar to balance the heat. If you prefer more spice, increase the sambal oelek or add red pepper flakes.
  • Using Frozen Shrimp: If using frozen shrimp, thaw them in cold water for 15-20 minutes before cooking. Pat them dry to prevent excess moisture from thinning the sauce.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Shrimp is an excellent protein choice, offering a light, juicy texture that pairs beautifully with the creamy coconut and aromatic spices in this dish. Unlike chicken or beef, shrimp cooks in mere minutes, making it an excellent option for beginners who want to build confidence in the kitchen without worrying about overcooking or undercooking meat. Plus, this dish is highly adaptable—you can tweak the spice levels, swap ingredients to suit your taste, and serve it with different sides for a complete meal.

In this in-depth guide, we’ll walk you through everything you need to know about making Coconut Chili Shrimp, from ingredient substitutions to expert cooking tips. Whether you’re looking to expand your recipe repertoire or searching for an easy yet impressive dish, this guide will ensure that you master the recipe effortlessly.

Why Coconut Chili Shrimp is Perfect for Beginners

  • Quick and Easy: This dish is ready in just 20 minutes, making it an ideal choice for busy cooks.
  • Minimal Ingredients: The recipe relies on a handful of pantry staples, so you won’t need to buy anything fancy.
  • No Special Equipment: All you need is a skillet and a spatula to create a delicious meal.
  • Highly Adaptable: You can adjust the spice level, swap shrimp for chicken or tofu, and tweak the seasoning to match your taste preferences.
  • Restaurant-Quality Flavor: The combination of creamy coconut, aromatic garlic, zesty lime, and a hint of chili makes this dish incredibly flavorful without requiring complex cooking techniques.

Ingredients and Substitutions

To make Coconut Chili Shrimp, you’ll need the following ingredients:

  • 1 tablespoon vegetable oil – Used for sautéing the aromatics. Can be replaced with olive oil or coconut oil for a richer flavor.
  • 1/2 brown onion, coarsely chopped – Adds sweetness and depth to the dish. Yellow or red onion can also be used.
  • 3 cloves garlic, minced – Enhances the savory flavor. If you don’t have fresh garlic, use 1 teaspoon of garlic powder.
  • 1 teaspoon ginger, grated – Provides warmth and depth to the sauce. Substitute with 1/2 teaspoon ground ginger if needed.
  • 2 teaspoons sambal asli, sambal oelek, or chili garlic sauce – The main source of heat. If you prefer a milder dish, reduce the amount or swap with sweet chili sauce.
  • 1 teaspoon tomato sauce – Adds a slight tanginess. Can be replaced with ketchup.
  • 1/2 teaspoon turmeric – Brings a warm, earthy flavor and a vibrant golden color. If unavailable, use curry powder.
  • 200 ml coconut cream – The base of the sauce, providing richness. If you prefer a lighter version, use coconut milk.
  • 1 tablespoon fish sauce – Adds umami depth. Soy sauce or tamari can be used as a substitute.
  • 1/2 teaspoon sugar – Balances the heat and acidity. You can use honey or brown sugar instead.
  • 8 ounces (250g) large shrimp, peeled and deveined – The star of the dish. You can substitute with chicken, tofu, or scallops.
  • 1 lime, cut into wedges – Used for serving, adding freshness and brightness.
  • 1 tablespoon cilantro leaves – A garnish that enhances the overall flavor. If you’re not a fan of cilantro, use parsley or green onions.

Step-by-Step Cooking Instructions

1. Prepare Your Ingredients

  • Chop the onion into coarse pieces.
  • Mince the garlic and grate the ginger.
  • Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear properly.
  • Measure out all the sauce ingredients so everything is ready to go once you start cooking.

2. Sauté the Aromatics

  • Heat a skillet over medium-high heat and add the vegetable oil.
  • Once the oil is hot, add the chopped onion and sauté for about 1 minute until slightly softened.
  • Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

3. Build the Flavorful Sauce

  • Add the sambal oelek (or chili garlic sauce), tomato sauce, and turmeric to the skillet. Stir well to combine.
  • Pour in the coconut cream, fish sauce, and sugar, then stir everything together.
  • Let the sauce simmer for 2-3 minutes until it thickens slightly. Taste and adjust the seasoning if needed—if it’s too sweet, add a splash of fish sauce.

4. Cook the Shrimp

  • Add the shrimp to the skillet and toss them in the sauce to coat evenly.
  • Cook for 2-3 minutes, flipping halfway, until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery.
  • Spoon the sauce over the shrimp as they cook to ensure they absorb the flavors.

5. Serve and Garnish

  • Turn off the heat and transfer the Coconut Chili Shrimp to a serving plate.
  • Squeeze fresh lime juice over the dish for a bright, zesty finish.
  • Sprinkle with fresh cilantro leaves for added freshness.

Beginner Tips and Troubleshooting

  • How to Know When Shrimp is Cooked: Shrimp should turn pink and curl into a “C” shape when fully cooked. If they form a tight “O” shape, they might be overcooked.
  • Avoiding a Watery Sauce: If your sauce is too thin, let it simmer for a few extra minutes until it reaches the desired consistency. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce.
  • Adjusting Spice Levels: If the dish is too spicy, add more coconut cream or a small amount of sugar to balance the heat. If you prefer more spice, increase the sambal oelek or add red pepper flakes.
  • Using Frozen Shrimp: If using frozen shrimp, thaw them in cold water for 15-20 minutes before cooking. Pat them dry to prevent excess moisture from thinning the sauce.

Serving Suggestions

  • With Rice: Serve over steamed jasmine or basmati rice to soak up the creamy, spicy sauce.
  • With Noodles: Pair with rice noodles or udon for a comforting meal.
  • With Vegetables: Serve with sautéed bok choy, broccoli, or bell peppers for added nutrients.
  • As a Taco Filling: Use warm tortillas and add shredded cabbage for a fusion-style taco.

Storage and Reheating Tips

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Warm gently in a skillet over low heat. Add a splash of coconut cream if the sauce has thickened.
  • Freezing: While shrimp can be frozen, the sauce may separate upon thawing. If freezing, store the shrimp and sauce separately.

Conclusion

Coconut Chili Shrimp is a fantastic dish for beginner cooks who want to explore bold flavors without complicated techniques. The combination of creamy coconut, spicy chili, and tender shrimp creates an unforgettable meal that’s quick, satisfying, and full of character. With easy-to-follow steps, helpful tips, and ingredient swaps, you’ll be able to customize this dish to suit your preferences and dietary needs. Try it today and enjoy a restaurant-quality meal at home—don’t forget to share your experience and let us know how it turned out!

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