Name: Quick and Easy Creamy Chinese Coconut Shrimp Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 pound raw shrimp (large or jumbo - thawed, peeled, and deveined); 1 tablespoon coconut oil; 2 to 3 green onions - the white part chopped and the green tops thinly sliced; 14 ounces coconut milk; 1 cup coconut cream; 2 tablespoons corn starch; Juice of 1 lime; Fresh lime zest of 1 lime; 2 tablespoons fresh minced garlic; 1 tablespoon minced ginger root; 1/4 cup shredded coconut; 2 teaspoons sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; A pinch of cayenne pepper - optional; 1/2 teaspoon vanilla extract

Jump to Recipe

This creamy coconut shrimp recipe is a quick and easy 30-minute main dish.

It is a delightful combination of tender shrimp sautéed in coconut oil and blended into a creamy sauce made with coconut milk that seafood lovers will find hard to resist!

There is a black bowl with white rice and cooked shrimp in a cream sauce. There is a set of brown chop sticks resting on the rim of the bowl. There is a dark gray cloth napkin laying next to the bowl. Items are on a wood surface.

If you love an easy recipe for a busy weeknight that’s quick and flavorful, this dish will soon become one of your favorite recipes!

Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 6 to 8
Preparation level: Beginner +

What You’ll Love

Fast & Easy – Ready in under 30 minutes with minimal prep.
Minimal Ingredients
Great Flavor
Customizable – You can throw in extra veggies, make it spicier, or even swap out the shrimp for chicken or tofu.
Family-Friendly – Simple flavors everyone will love!

There is a brown serving bowl with white rice and a white cream sauce with shrimp in it. There are thin slices of green onion on top of the shrimp. There is a gray cloth napkin with fringed edges laying next to the bowl. Items are on a white marbled surface.

Coconut shrimp recipes usually have just a handful of basic ingredients, many of which can be found at your local grocery or specialty food store.

Ingredient Notes

There are two large white bowls. One with raw shrimp in it and the other has a creamy white liquid in it. There is a small white bowl with a creamy white liquid in it. There are four smaller clear bowls. One has a white powder ingredient, one has shredded white coconut pieces in it, one has a clear liquid in it and the last one has white granulated sugar in it. There are four very small clear glass bowls. One has a dark brown liquid in it. One has ground pepper in it, one has salt in it and the last one has ground cayenne pepper in it. There is a whole lime, a piece of ginger root, a head of garlic, and two long stemmed green onions. All the items are on a white marbled surface.

Shrimp: Fresh or frozen shrimp can be used. For best results, use either large shrimp or jumbo shrimp.
Oil: Coconut oil really adds to the overall flavor of the dish however, olive oil or vegetable oil can be substituted.
Coconut milk: This is the base of the creamy coconut milk sauce. I use full fat coconut milk however, if you’re looking to save some calories, you can use reduced-fat coconut milk. Heavy cream can also be substituted in a pinch but you will be missing some of the wonderful coconut flavor.
Coconut cream: Coconut cream is what makes this a silky smooth sauce.
Fresh lime juice and zest: Adding fresh lime juice and lime zest gives a wonderful light citrus flavor to seafood dishes.
Vanilla extract: This is the secret ingredient! Vanilla extracts add to the rich sweet flavor of the creamy coconut sauce.
Fresh ginger: Ginger has a spicy kick to add. Adjust to your liking.
Fresh garlic: When cooked, garlic add a delicious soft buttery flavor.
Shredded coconut: Coconut flakes add to the overall flavor of this dish as well as a little crunchiness.
Cayenne pepper: I like to add just a pinch. You can adjust the amount to your liking or omit all together. If you want to really kick up the heat level, you can add about a tablespoon of sweet chili sauce!
Sugar: Adding about 1 to 2 teaspoons of sugar really helps balance all the flavors in this shrimp recipe. You can use coconut sugar if you happen to have any on hand.
Corn starch: Corn starch is used as a thickener in the sauce.
Salt and black pepper: Both are to your personal tasting.

Step-by-Step Instructions

There is a wooden cutting board with ingredients resting on it. The ingredients consist of a small white bowl with a light yellow lime juice in it. A small clear glass bowl with lime zest in it. There is a small pile of minced garlic, a small pile of minced ginger root and a small pile of chopped green onions. The wooden cutting board is on a white marbled surface.

Prep shrimp.
Chop and mince the herbs and onions.

There is a large gray skillet with cooked shrimp and green onions covering the bottom of the pan.

Heat the oil in a large skillet. Sauté shrimp and green onions until the shrimp are opaque and cooked through.
Transfer the cooked shrimp and onions to a plate and set aside.

There is a large white bowl with a creamy white liquid mixture in it. There is a metal whisk resting in the bowl. There are two small white bowls. There are three smaller clear bowls. One has shredded white coconut pieces in it, one has a lime zest in it and the last one has minced garlic in it. There are three very small clear glass bowls. One has ground pepper in it, one has salt in it and one has ground cayenne pepper in it. There are two very small white bowls. One has white sugar in it and the other has minced ginger in it. There is a metal whisk laying next to the bowls. All the items are on a white marbled surface.

There is a large white bowl with a creamy white liquid mixture in it. There is a metal whisk resting in the bowl. The bowl is on a white marbled surface.

While the shrimp are cooking, pour the coconut milk into a large bowl.
Whisk in all the other ingredients and blend throughly.

There is a large gray skillet with a light cream sauce in it. The skillet is on a white marbled surface.

Pour the sauce into the hot skillet. Bring the sauce to a boil. Reduce heat and simmer until the sauce thickens.

There is a large gray skillet with a light cream sauce and cooked shrimp in it. The skillet is on a white marbled surface.

Mix the shrimp back into the sauce and simmer for a couple more minutes.
Remove from heat and serve immediately.

Complete recipe details can be found in the recipe card below.

Shrimp Tips

If you are using fresh shrimp, carefully remove the shells and use a sharp paring knife to devein the shrimp. When using frozen shrimp, completely thaw and carefully remove the shells. Rinse peeled shrimp under cold water and pat dry with a paper towel.
Shrimp cook very quickly, about 1-2 minutes on each side depending on their size.
Perfectly cooked shrimp will turn opaque with no gray showing.
Cooked shrimp will have a color of light pink to orange depending on the variety.

There is a brown serving bowl with white rice and a white cream sauce with shrimp in it. There are thin slices of green onion on top of the shrimp.

How to Serve Creamy Coconut Shrimp

Pair this Chinese buffet style shrimp with:

Rice – Jasmine, brown, coconut or cauliflower rice
Noodles – Asian, Ramen, gluten-free, or egg noodles
Toppings – Sliced green onions, lime wedges, and sesame seeds

Storage

Allow the shrimp and sauce to cool to room temperature before storing. Transfer to an airtight container and store up to three days in the refrigerator.

Coconut Cream vs Cream Of Coconut

Coconut cream is made of just unsweetened coconut and is very thick. Cream of coconut has added sugar which makes it very sweet with a syrupy texture.

There is a square white dish with white rice, cooked shrimp in a white cream sauce. There is a spoon resting in the dish. The dish is on a wood surface. There is a white cloth napkin laying next to the dish.

More Delicious Seafood Dishes

Yield: 6-8 servings

Quick and Easy Creamy Chinese Coconut Shrimp Recipe

Creamy Chinese Coconut Shrimp is an easy and delicious recipe that is ready in 30 minutes! Tender shrimp sautéed in coconut oil and mixed into a creamy sweet coconut sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 pound raw shrimp (large or jumbo – thawed, peeled, and deveined)
1 tablespoon coconut oil
2 to 3 green onions – the white part chopped and the green tops thinly sliced
14 ounces coconut milk
1 cup coconut cream
2 tablespoons corn starch
Juice of 1 lime
Fresh lime zest of 1 lime
2 tablespoons fresh minced garlic
1 tablespoon minced ginger root
1/4 cup shredded coconut
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
A pinch of cayenne pepper – optional
1/2 teaspoon vanilla extract

Instructions

Peel, devein, and rinse the shrimp.
Chop green onions.
Mince garlic and ginger.
Zest and juice lime.
Heat a large skillet or frying pan. Add coconut oil and heat on medium-high.
Add the shrimp and green onions to the hot oil.
Sauté shrimp and green onions for 2-3 minutes, or until the shrimp are opaque and cooked through.
Use a slotted spoon to transfer cooked shrimp and onions to a plate and set aside.
While the shrimp are cooking, pour the coconut milk into a large bowl.
Add the rest of the ingredients: cream of coconut, corn starch, finely minced garlic and ginger, lime juice and zest, sugar, coconut flakes, cayenne pepper, vanilla extract, salt, and pepper.
Whisk coconut mixture until completely blended.
Carefully pour the coconut mixture into the hot skillet.
Bring the sauce to a boil over medium high heat.
Reduce to low heat and simmer for 4 to 5 minutes to thicken the sauce.
Once the sauce has thickened, mix the shrimp into the coconut sauce and simmer for an additional 2 to 3 minutes, just to warm up the shrimp.
Remove from heat and serve immediately over rice. Top with green onions and a wedge of lime.

Notes

Helpful Tools

Large skillet

Small bowl

Large bowl

Whisk

Slotted spoon

Hand juicer

Zester

Cutting board

Large kitchen knife

Measuring cups

Measuring spoons

How To Serve Creamy Chinese Coconut Shrimp

Rice is my favorite pairing with this Chinese buffet style shrimp. Spoon the creamy shrimp mixture over rice and top with slice green onions and a lime wedge.

You can serve this easy 30-minute dinner with white rice, brown rice, coconut rice, or cauliflower rice.

How To Store

Allow the shrimp and sauce to cool to room temperature before storing. Store any creamy coconut shrimp in an airtight container. Store up to three days in the refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 719Total Fat: 40gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 286mgSodium: 1474mgCarbohydrates: 58gFiber: 2gSugar: 43gProtein: 35g

Quick and Easy Creamy Chinese Coconut Shrimp Recipe