Creamy Coconut Shrimp Buffet Style (Printable Version)

Velvety coconut shrimp with aromatic spices, ideal for gatherings. Pairs beautifully with rice or noodles.

# What You Need:

→ Seafood

01 - 3.3 lbs large shrimp, peeled and deveined

→ Coconut Sauce

02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 red bell peppers, thinly sliced
07 - 27 fl oz coconut milk, full-fat unsweetened (2 cans)
08 - 2 tbsp fish sauce
09 - 1 tbsp soy sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp lime juice
12 - 1 tsp chili flakes

→ Garnish

13 - 4 spring onions, chopped
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges

# How to Make It:

01 - Pat the shrimp dry with paper towels and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
03 - Add garlic, ginger, and red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
05 - Simmer uncovered for 5-8 minutes, stirring occasionally, until slightly thickened.
06 - Add shrimp to the sauce and cook for 3-5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.
08 - Transfer to serving dish and garnish with spring onions, cilantro, and lime wedges. Serve hot.

# Expert Tips:

01 -
  • The coconut sauce stays velvety and smooth even during long buffet service, never separating or turning grainy
  • This recipe scales beautifully for crowds without losing that made with care quality
  • One dish handles all the heavy lifting while you actually enjoy your own party
02 -
  • Overcooked shrimp turns rubbery and tough, so pull them from the heat the moment they turn pink and curl slightly
  • The sauce continues thickening off the heat, so dont reduce it too much during the initial simmer
  • Fish sauce varies by brand, so start with less and add more gradually to avoid oversalting the dish
03 -
  • Room temperature shrimp cook more evenly than cold ones, so let them sit out for 15 minutes before adding to the sauce
  • A splash of coconut cream stirred in at the very end makes the sauce impossibly velvety and luxurious

Go Back