Garlic shrimp with coconut milk

Garlic shrimp with coconut milk

Super easy, delicious and quick to prepare! Let’s stay and prepare this spectacular shrimp dish with a special touch of guajillo chili powder and red chili flakes.


  • 500 grams (1 pound) large shrimp, peeled and deveined
  • ¼ teaspoon guajillo chili powder
  • ¼ teaspoon red chile flakes
  • 5 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon freshly grated ginger
  • 1 medium shallot, finely chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • Fresh cilantro, chopped
  • 3 scallions, finely chopped, green and white parts separated
  • Juice of 1 lime
  • 1 can of unsweetened coconut milk
  • 1 tablespoon fish sauce
  • Salt and pepper to taste


  1. In a medium bowl add honey, ginger, minced garlic, olive oil, ¼ teaspoon of guajillo chili powder and then the shrimp. Mix a little and let the shrimp marinate for 20 minutes at room temperature.
  2. In a large skillet over medium-high heat add the shrimp and keep the liquid (marinade) from the shrimp in the bowl. Cook shrimp for 2 minutes on each side or until pink. Then reserve the shrimp in a saucepan.
  3. Lower the heat to medium and melt the butter in the same pan. Add the white parts of the scallions, shallots and red chili flakes. Cook for a few minutes until soft and fragrant. Add coconut milk, fish sauce and simmer until reduced and thickened, about 4 minutes. Add salt and pepper to taste.
  4. Add shrimp and lime juice. Simmer for a few minutes until the shrimp are cooked through. Finally add the green parts of the scallions and cilantro.


  • When cooking the shrimp, make sure the pan is hot enough, you should hear a sizzling sound as soon as the shrimp touch the pan.
  • If you don’t have a large enough skillet or pan, cook the garlic shrimp with coconut milk in batches if necessary.
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