This creamy coconut lime shrimp is a fast and easy main dish that everyone will love. Serve with rice or your favorite starch to soak up all the delicious coconut and lime flavors from the sauce.
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This creamy coconut lime shrimp recipe might be my quickest and easiest recipe yet. Seriously, all you need is one pan, a handful of ingredients and 15 minutes.
This recipe features tender shrimp in a creamy five ingredient coconut sauce. The sweetness from the coconut milk is balanced out by a touch of soy sauce and lime and ginger add a zesty freshness.
This recipe is dairy free and can easily be made gluten free with one simple swap. Serve this coconut lime shrimp over rice and with a side of your favorite veg and you have a complete meal ready in a flash!
Shrimp: I recommend large shrimp for this dish. My favorite is Argentinian shrimp.
Coconut milk: I recommend full fat coconut milk from a can.
Lime juice and zest: we use both the juice and the zest from the lime for maximum flavor.
Garlic and ginger: both add bold flavors and aromas.
Soy sauce: for a bit of salty umami flavor to balance out the sweet coconut.
Scallions and cilantro: both of these add a pop of color, freshness and garnish to the final dish.
Cutting board and knife
Heat two teaspoons coconut oil in a large skillet over medium heat. Add shrimp and cook for one minute.
Flip shrimp and immediately add garlic and ginger. Toss shrimp in garlic and ginger and cook for one minute.
Add coconut milk, lime juice and zest and soy sauce. Bring to a simmer and cook until shrimp are pink and cooked through.
Remove the pan from the heat and add scallions and cilantro to garnish.
What to Serve Coconut Lime Shrimp With
A starch, such as:
- Brown rice
- Rice noodles
- Mashed potatoes
A vegetable, such as:
- Sautéed zucchini
- Bok choy
- Green beans
FAQ and Tips
- Remove tails from shrimp before cooking. No one wants to fish through sauce to remove tails while eating.
- Have all ingredients prepped and close by before you start cooking. The cooking process goes very quick!
- Have your rice or other starch already cooking and almost done. Again, your coconut lime shrimp will only take five minutes to cook.
Can I make this ahead of time?
Yes, therefore this dish would make a great meal prep option.
I recommend gently reheating this as to avoid rubbery shrimp. Either simmer shrimp with sauce over low heat on the stove or in 30 second intervals in a microwave at 50% power until heated through.
How do I store coconut lime shrimp?
Allow shrimp to cool and store in air tight containers in the refrigerator. You can store separately from sides or store right along with your starch, which will absorb all the delicious flavors of the sauce.
How long is creamy coconut lime shrimp good for?
Store in the refrigerator for up to 3 days. I do not recommend freezing this.
Coconut milk: You can use coconut cream or, for a lower fat dish, you can use light coconut milk. However, the final dish won’t turn out as creamy.
Ginger: Ginger paste, which comes in a tube, can also be used instead of fresh ginger root.
Soy sauce: for gluten free, use tamari or coconut aminos instead of soy sauce.
Cilantro: If you don’t like cilantro, you can omit it or sub with parsley or Thai basil.
More Recipes You’ll Love
- Coconut Shrimp with Cilantro Lime Rice and Mango Salsa
- Sweet and Spicy Pineapple Shrimp Skewers
- Thai Turkey Meatballs
- Honey Sriracha Shrimp Bowls
- Summer Orzo Salad with Shrimp
If you make this Creamy Coconut Lime Shrimp, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Creamy Coconut Lime Shrimp
- 1 lb shrimp peeled and deveined
- 2 tsp coconut oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 lime zest and juice
- 1/2 can full-fat coconut milk
- 2 tbsp soy sauce
- 1/4 cup fresh cilantro chopped
- 2 scallions chopped
- Heat two teaspoons coconut oil in a large skillet over medium heat. Add shrimp and cook for one minute.
- Flip shrimp and immediately add garlic and ginger. Toss shrimp in garlic and ginger and cook for one minute.
- Add coconut milk, lime juice and zest and soy sauce. Bring to a simmer and cook until shrimp are pink and cooked through.
- Remove the pan from the heat and add scallions and cilantro.
This recipe is so, so quick and easy, but also delicious and healthy! I’m a busy mom and a terrible cook, but I was able to pull this one together in no time and the family loved it! It’s definitely going on my ‘heavy rotation’ list for quick, healthy weeknight meals.
I’m so glad everyone liked it!