Garlic Shrimp in Coconut Milk with Tomatoes Cilantro

Quick Hook

Garlic Shrimp in Coconut Milk is the recipe I turn to on tired weeknights. It tastes rich, bright, and garlicky. Honestly, the coconut brings cream without heaviness. Sound good?

I fell for this as a cheaper take on restaurant moqueca. That garlicky, citrusy kick keeps me coming back. My mum used to say, a squeeze of lime fixes everything.

I still agree.

Brief Overview

This dish nods to Brazilian moqueca and Caribbean stews. It’s a coastal, tomato coconut shrimp stew with fresh cilantro.

Difficulty is easy medium. Prep takes 20 minutes. Cook time is 15 minutes . Total time is 35 minutes . Yields 4 servings. Serve with rice or crusty bread.

This is not fancy. It’s home cook friendly. Perfect for a quick weeknight shrimp skillet or a weekend dinner.

Main Benefits

Top health win: shrimp gives lean protein and quick cooking. It’s low in carbs and high in flavor.

Perfect for weeknights, casual dinner parties, or lazy Sunday lunches. I love it with coconut rice. Guests always ask for seconds.

What makes this recipe special is the balance. Garlic and lime cut through the creamy coconut milk. Tomatoes add tang.

Fresh cilantro finishes it bright. This is a Garlic cilantro shrimp skillet meets Garlic Lime Coconut Shrimp vibe. It’s a coconut milk shrimp recipe that isn’t cloying.

Quick note from my kitchen fails: don’t overcook shrimp. They go from perfect to rubbery fast. If the sauce splits, simmer gently and add a splash of lime or tomato paste.

Small tricks like drying the shrimp first make a big difference.

I toss in a little smoked paprika sometimes. That gives a smoky pop against the coconut. You can picture a Garlic Shrimp or a Tomato coconut shrimp stew, whichever you prefer.

Shrimp dishes like this are comfort food with a coastal twist.

Okay, ready for the shopping list? Next up are the ingredients and exact amounts. Let’s move to the ingredients.

Ingredients & Equipment

Fun fact: 70 percent of home cooks undercook shrimp. True story. So timing matters.

Main Ingredients

For the shrimp marinade

• 1 lb (450 g) large shrimp, peeled and deveined.
• 1/2 tsp (2.5 g) kosher salt.
• 1/4 tsp (0.5 g) black pepper.
• 1 tbsp (15 ml) fresh lime juice.
• 1 tsp (2 g) smoked or sweet paprika (optional).

For the sauce

• 2 tbsp (30 ml) olive oil or neutral oil.
• 4 6 garlic cloves (12 18 g) thinly sliced or minced.
• 1 small yellow onion (100 g) thinly sliced.
• 1 small jalapeño or serrano (10 15 g) sliced (optional).
• 1 can diced tomatoes 14 oz (400 g) drained, or 2 large fresh tomatoes chopped.
• 1 can full-fat coconut milk 13.5 14 oz (400 ml) .
• 1/2 tsp (2.5 g) kosher salt, plus more to taste.
• 1 tsp (5 ml) fish sauce or soy sauce (optional).
• 1 tbsp (15 g) tomato paste (optional).

Finishing & garnish

• 1/2 cup (15 g) packed cilantro leaves, chopped.
• Zest and juice of 1 lime (zest ~1 tsp / 2 3 g, juice ~2 tbsp / 30 ml).
• 1 tbsp (6 8 g) chopped scallion (optional).

Quality tips

• Shrimp: look for firm, translucent flesh. Avoid fishy smell.
• Coconut milk: choose full-fat for creaminess. Shake the can.
• Tomatoes: ripe, slightly sweet tomatoes improve depth.
• Cilantro: bright green leaves, not wilted.

This list supports dishes like Shrimp Coconut Milk stews, Garlic Shrimp sautés, and Tomato Coconut Shrimp Stew.

Seasoning Notes

Essential combo: garlic, lime, salt. Add smoked paprika for warmth. For aromatics, cilantro and lime zest lift richness.
For umami, add 1 tsp (5 ml) fish sauce. It works wonders.

Quick swaps

• No cilantro? Use flat-leaf parsley plus extra lime zest.
• No coconut milk? Use light coconut milk or half coconut, half cream.
• Want heat? Swap jalapeño for a Scotch bonnet splash.

Equipment Needed

• Large heavy skillet, 10 12 inch .
• Spatula or wooden spoon.
• Chef’s knife and cutting board.
• Can opener, measuring spoons, and tongs.

Household alternatives

• No skillet? Use a shallow Dutch oven.
• No tongs? Use a slotted spoon carefully.

I love serving Garlic Shrimp in Coconut Milk over jasmine rice. I once overcooked shrimp badly. Never again. This dish is forgiving if you watch the clock.

Try it as a quick weeknight shrimp skillet. Honestly, it might become your new go-to.

Cooking Method

Fun fact: shrimp is America’s favorite seafood. Seriously. So this Garlic Shrimp in Coconut Milk feels like a win every time.

I’ve made it on frantic weeknights. It’s fast, cozy, and smells like vacation.

Prep Steps

Do the mise en place first. Peel and devein 1 lb (450 g) shrimp. Slice garlic, chop onion, and zest one lime. Drain the tomatoes and open the coconut milk.

Keep shrimp cold until cooking. Pat them very dry. Toss with 1/2 tsp salt , pepper, lime, and paprika. Let rest 10 minutes while you prep other items.

Safety reminder: store shrimp under 40° F ( 4° C) until use. Cook seafood promptly.

Time saving tip: chop aromatics ahead. Use a bowl system for garbage, trimmed herbs, and measured spices.

step-by-step Process

1. Heat oil in a large skillet over medium heat. Add onion. Sauté 4– 5 minutes until translucent.
2. Add garlic and chiles. Cook 30 60 seconds . Don’t brown the garlic.
3. Stir in tomatoes and tomato paste. Cook 2– 3 minutes to soften.
4. Pour in coconut milk. Add fish sauce and 1/2 tsp salt . Bring to a gentle simmer. Simmer 5– 7 minutes until slightly thickened.
5. Increase to medium-high. Add shrimp in a single layer. Cook 1– 2 minutes per side . Look for opaque color and a loose “C” curl. Do not overcook. Aim for 145° F ( 63° C) if using a thermometer.
6. Remove from heat. Stir in lime zest, lime juice, and cilantro. Let sit 1– 2 minutes .

Visual cues: sauce should be silky. Shrimp must be firm and opaque, not rubbery or tightly curled into an “O.”

Pro Tips

Dry shrimp. That gives a better sear. Finish with lime to cut richness. Use tongs to flip shrimp gently.

Avoid crowding the pan. Overcrowded shrimp steam, not sear. Don’t let garlic burn.

make-ahead: prepare the sauce a day ahead. Reheat gently and add shrimp at the last minute. This keeps it fresh.

Honestly, this little Garlic cilantro shrimp skillet doubles as a Tomato coconut shrimp stew when you add more tomatoes. I love serving it as a quick weeknight shrimp skillet with rice.

It’s like a mini moqueca style shrimp hug in a bowl.

Recipe Notes

I made this dish for friends last summer. They went wild. Shrimp tops U.S. seafood consumption, by the way.

So yeah, a crowd pleaser. My favorite version is bold, tangy, and creamy. The exact name? Garlic Shrimp in Coconut Milk .

Say that out loud. Yum.

Serving Suggestions

Think about color and texture. Spoon the Shrimp Coconut Milk sauce over jasmine rice. Rice soaks up the sauce beautifully.

Or serve with crusty bread. Tear the bread and sop. For a lighter meal, try a green salad. Add sliced avocado.

For drinks, a citrusy Sauvignon Blanc works. Or a lime ginger soda for non-alcoholic pairing. I once plated this like a rustic Shrimp Stew , in shallow bowls.

Everyone dug in.

Storage Tips

Cool the stew quickly after serving. Transfer to airtight containers. Refrigerate up to 3 days. If you made extra, freeze in single portions.

Use freezer safe containers. Freeze up to 2 months. Thaw overnight in the fridge. Reheat gently on low heat. Avoid boiling.

Shrimp can get rubbery fast. Heat only until warm. Remember, do not re-cook shrimp long.

Variations

Want tweaks? For low-fat, use light coconut milk. Swap full fat for 13.5 oz light milk. For gluten-free, skip soy sauce and use coconut aminos.

Try a Garlic Lime Coconut Shrimp twist. Add extra lime zest. Or go Moqueca style shrimp with more peppers. For a tomato forward version, make a Tomato coconut shrimp stew .

I once added roasted red peppers. It was smoky and lovely.

Nutrition Basics

Per serving, expect about 350 calories. Protein is roughly 27 grams. Fat is mostly from coconut milk. Use light milk to cut fat.

This dish gives healthy protein and medium chain fats. Cilantro and lime add vitamin C. Shrimp provides selenium and iodine too.

A balanced, tasty meal.

Oh my gosh, try this tonight. It’s fast. It’s cozy. It’s the best quick weeknight shrimp skillet you’ll make. Trust me.

Frequently Asked Questions

How do I cook Garlic Shrimp in Coconut Milk without overcooking the shrimp?

Pat the shrimp very dry before cooking and add them to a hot skillet so you get a quick sear rather than steaming. Cook roughly 1 2 minutes per side until they turn opaque and form a loose “C” anything tightly curled into an “O” means they’re overcooked.

Pull the pan off the heat as soon as they’re done; they’ll finish cooking from residual heat and stay tender.

Can I use frozen shrimp, and what's the best way to thaw them?

Yes frozen shrimp work well if thawed properly: transfer to the fridge overnight or for a quick method submerge the sealed bag in cold water for 15 30 minutes. Avoid microwaving to thaw, then pat dry thoroughly to ensure a good sear.

If you marinate with lime, keep that time short because acid will start to “cook” the shrimp.

What's the best way to store and reheat Garlic Shrimp in Coconut Milk?

Store leftovers in an airtight container in the fridge for up to 3 days; for longer storage, freeze the sauce separately for up to 3 months because shrimp can turn rubbery when frozen and reheated.

Reheat gently on the stovetop over low heat with a splash of coconut milk or water to loosen the sauce, and finish with fresh lime juice and cilantro to revive brightness. Avoid high heat so the shrimp don’t overcook during reheating.

How can I make this dish healthier or lower in calories without losing flavour?

The recipe is roughly 350 kcal and about 700 mg sodium per serving as written; to cut calories and fat, use light coconut milk or a 50/50 mix of full-fat and light, and reduce the oil to 1 tablespoon.

Bulk it up with extra tomatoes, bell peppers or greens so you’re eating more veg per serving, and serve with cauliflower rice or a smaller portion of jasmine rice. Bright finishing touches lime juice and herbs keep the dish tasting vibrant even with lighter ingredients.

What are easy variations or substitutions if I don't like cilantro or I'm vegetarian?

For a cilantro free finish, use flat-leaf parsley plus extra lime zest for a fresh lift. Vegetarian swaps: firm tofu, chickpeas, or chunky veggies (bell pepper, zucchini) simmered in the coconut-tomato sauce work beautifully in place of shrimp.

Other twists include a spicy Caribbean version with Scotch bonnet or a Thai-leaning version with red curry paste and Thai basil.