Perfect Shrimp with Garlic and Coconut Milk Recipe

Yo, flavor adventurers! Quinn here, straight from Cuba Queen, ready to drop some serious deliciousness on your world. Get ready to experience Shrimp with Garlic and Coconut Milk like never before!

I remember the exact moment I realized Shrimp with Garlic and Coconut Milk was destined for Cuba Queen status. I was in Miami, smack in the middle of Little Havana, dodging salsa music and the scent of roasting pork. One bite of this creamy, dreamy concoction, and BAM! My taste buds did the rumba. The Shrimp with Garlic and Coconut Milk wasn’t just food; it was a flavor explosion.

This recipe represents everything Cuba Queen is about: bold flavors, simple ingredients, and a culinary adventure that makes you wanna shout! It’s about transforming your kitchen into a fiesta. I’ve tweaked and taste-tested this Shrimp with Garlic and Coconut Milk until it’s absolutely perfect. Trust me, your taste buds will thank you. I am so stoked to finally share this with you!

INGREDIENTS You Need for This

This Shrimp with Garlic and Coconut Milk ingredient list is SHORT but mighty!

• 1.5 lbs Large Shrimp, peeled and deveined
• 2 tbsp Olive Oil
• 6 cloves Garlic, minced (don’t skimp!)
• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1/2 cup Chicken Broth
• 1/4 cup chopped Fresh Cilantro
• 1 tbsp Lime Juice, freshly squeezed
• 1 tsp Red Pepper Flakes (adjust to your spice preference)
• Salt and Black Pepper to taste

You can find the best shrimp for this easy Shrimp with Garlic and Coconut Milk at your local seafood market. Freshness is KEY! Splurge on the full-fat coconut milk – trust me, it makes all the difference. The creaminess is unmatched!

For an extra layer of flavor, use homemade chicken broth. The depth of flavor will blow your mind. Here’s the Shrimp with Garlic and Coconut Milk game-changer that will blow your mind: toast your red pepper flakes in the olive oil before adding the garlic. It releases their oils and gives the dish a deeper, richer heat. If you don’t have fresh cilantro, you can use dried, but I really recommend fresh if you can.

Store any leftover ingredients separately to maximize freshness. You can even prep the garlic and cilantro a day ahead. That is, if you think you can wait that long before making the Shrimp with Garlic and Coconut Milk!

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, let’s get cooking! Don’t stress – your Shrimp with Garlic and Coconut Milk is going to be incredible!

1. First, pat the shrimp dry with paper towels. This helps them get a nice sear. Season them generously with salt and pepper. Don’t be shy! Remember: This recipe for Shrimp with Garlic and Coconut Milk needs BOLD flavor.
2. Heat the olive oil in a large skillet over medium-high heat. Add the red pepper flakes and cook for about 30 seconds. This infuses the oil with a touch of heat. Pro tip for Shrimp with Garlic and Coconut Milk perfection: watch the flakes carefully to ensure they do not burn!
3. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, or it will turn bitter. In my kitchen, this Shrimp with Garlic and Coconut Milk step takes exactly 55 seconds!
4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Your Shrimp with Garlic and Coconut Milk should look beautifully pink with just a touch of browning.
5. Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Simmer for about 5 minutes, allowing the sauce to thicken slightly. This is where your Shrimp with Garlic and Coconut Milk transforms into pure magic.
6. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed. The lime juice adds a necessary zest that brightens the overall taste of this Shrimp with Garlic and Coconut Milk!
7. Serve immediately over rice, quinoa, or your favorite side. Garnish with extra cilantro and a squeeze of lime, and get ready for a flavor fiesta.

Here’s where most people mess up their Shrimp with Garlic and Coconut Milk – they overcook the shrimp! Watch them closely and remove them from the heat as soon as they turn pink. You want them juicy and tender, not rubbery. If the sauce is too thick, add a splash of chicken broth to thin it out. If it’s too thin, simmer it a bit longer to reduce it.

While your Shrimp with Garlic and Coconut Milk is working its magic, grab your camera – this is Instagram gold! 🔥

PRESENTATION

People absolutely lose their minds when I serve this Shrimp with Garlic and Coconut Milk at dinner parties! The aroma alone is enough to make everyone drool.

Serve this Shrimp with Garlic and Coconut Milk over a bed of fluffy white rice for a classic presentation. For a healthier option, try quinoa or cauliflower rice. Garnish with plenty of fresh cilantro and a lime wedge. A sprinkle of toasted coconut flakes adds a nice textural contrast.

Pair this Shrimp with Garlic and Coconut Milk with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the coconut milk. For a non-alcoholic option, try a sparkling limeade.

This amazing Shrimp with Garlic and Coconut Milk absolutely slays at dinner parties! It’s also perfect for a quick weeknight meal. I’ve even served it at casual backyard barbecues – it’s always a hit!

Leftover Shrimp with Garlic and Coconut Milk can be transformed into tacos or quesadillas. Just shred some cheese, warm up some tortillas, and you’ve got a whole new meal! During the summer, I like to grill some pineapple and add it to the Shrimp with Garlic and Coconut Milk. The sweetness of the pineapple balances the spice beautifully.

For an Instagram-worthy plating technique, arrange the Shrimp with Garlic and Coconut Milk artfully on a plate, drizzle with extra sauce, and garnish with microgreens. Boom! Instant chef status.

FAQs

Here are some answers to your burning questions about Shrimp with Garlic and Coconut Milk!

• Can I make this Shrimp with Garlic and Coconut Milk spicier?

  Absolutely! Add more red pepper flakes, a pinch of cayenne pepper, or a chopped jalapeño to the skillet along with the garlic. You can also use a spicier chili oil. Remember, you are in charge!

• What if I don’t have chicken broth for my Shrimp with Garlic and Coconut Milk?

  No problem! You can use vegetable broth or even water in a pinch. The chicken broth adds a bit more flavor, but it’s not essential. I would recommend mixing a bit of chicken bouillon in the water to give it the boost it needs.

• Can I use frozen shrimp for this Shrimp with Garlic and Coconut Milk recipe?

  Yes, but make sure to thaw them completely and pat them dry before cooking. This will help them sear better and prevent them from becoming waterlogged.

• How do I know when my Shrimp with Garlic and Coconut Milk is perfectly done?

  The shrimp should be pink and opaque, and slightly firm to the touch. Overcooked shrimp are rubbery and unpleasant, so err on the side of caution. Take the skillet off the heat when most of the shrimp are pink, because the remaining heat from the skillet will finish cooking them.

• Can I add vegetables to this Shrimp with Garlic and Coconut Milk dish?

  Totally! Bell peppers, onions, and spinach are all great additions. Sauté them in the skillet before adding the garlic. Or, for an even deeper savory flavor, try roasted honeynut squash with spiced shrimp like in this recipe: Spiced Shrimp with Roasted Honeynut Squash

• Can I make this Creamy Coconut Shrimp dish ahead of time?

  While it’s best served fresh, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Then, just cook the shrimp and add it to the sauce when you’re ready to serve.

• What kind of rice goes best with this Easy Coconut Shrimp recipe?

  Jasmine rice is a classic choice. Its delicate floral aroma complements the creamy coconut sauce beautifully. Brown rice is another great option for a healthier twist. I also like basmati rice because it is light and fluffy!

The key to making delicious Shrimp with Garlic and Coconut Milk is to adjust the flavors to your liking. Don’t be afraid to experiment! I once added a splash of rum to the sauce, and it was AMAZING!

CONCLUSION

This Shrimp with Garlic and Coconut Milk represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a culinary adventure that anyone can conquer. It’s about transforming your kitchen into a fiesta and creating memories that last a lifetime.

My Shrimp with Garlic and Coconut Milk Power Tips:

• Don’t overcook the shrimp! Pink and opaque is the goal.
• Use full-fat coconut milk for maximum creaminess.
• Toast the red pepper flakes in the olive oil for a deeper, richer heat.

I’ve also created a Spicy Pineapple Shrimp with Garlic and Coconut Milk, a Creamy Curry Shrimp with Garlic and Coconut Milk, and a Lemony Herb Shrimp with Garlic and Coconut Milk. All were flavor BOMBS! The Spicy Pineapple version gets the biggest reactions every time.

I’m so confident that you are going to nail this Shrimp with Garlic and Coconut Milk recipe! I’m practically drooling just thinking about you making this in your kitchen. Make this Shrimp with Garlic and Coconut Milk your signature dish!

Go forth, flavor adventurers, and create some Shrimp with Garlic and Coconut Milk memories! Don’t forget to share your creations with me – I can’t wait to see what you come up with! Check out this recipe for Creamy Garlic Shrimp for more ideas. And while you’re at it, kickstart your morning with Egg Muffins with Spinach and Feta.

If this recipe rocks your world, you NEED to try Creamy Coconut Shrimp Recipe – Little Broken. For more bold flavor adventures, check out Garlic Shrimp Coconut Milk Sauce. If you are ready to kick it up a notch check out Creamy Coconut Shrimp With Chili Powder & Lime | Walder …. I know you will absolutely love this Shrimp with Garlic and Coconut Milk.

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Shrimp with Garlic and Coconut Milk

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Pin Recipe

This Shrimp with Garlic and Coconut Milk is a quick and easy weeknight meal, bursting with tropical flavors. Tender shrimp are simmered in a creamy coconut milk sauce infused with garlic, creating a delicious and satisfying dish.

• Author: Quinn
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro, for garnish
• Salt and pepper to taste
• Cooked rice or quinoa, for serving

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce heat and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
6. Stir in lime juice and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve immediately over cooked rice or quinoa.

Notes

Serve with a side of steamed broccoli or a green salad for a complete and balanced meal. For extra flavor, add a splash of fish sauce or soy sauce to the sauce.