This Easy, Creamy Chinese Coconut Shrimp Recipe is a simple recipe that features tender shrimp cooked to golden brown perfection in a creamy coconut sauce. It's a delightful blend of sweet and savory flavors with just a touch of spice. Ready in just 30 minutes, this dish is perfect for a busy weeknight or a special occasion when you want to impress without spending hours in the kitchen.
A Delightfully Simple Meal
This Chinese creamy coconut shrimp recipe is the perfect balance of flavors and textures. I love ordering this dish in restaurants and who knew - it's incredibly simple to make at home! The combination of creamy coconut milk and heavy cream creates a silky smooth sauce that coats the shrimp with tons of comforting flavors. Toasted coconut flakes add a crispy texture that contrasts with the tender shrimp, while green onions provide a fresh, sharp finish.
You don't have to, but you all know I love adding a bit of spice. Try slicing up a red Fresno pepper for just a touch of heat - the contrast with the sweet, creamy sauce creates a nice surprise.
Besides being a super easy recipe, (it's ready in just 30 minutes, it's the combo of sweet, creamy, and spicy that makes me swoon over this dish. If you're in the mood for some unique and different flavors, this simple shrimp dish will top your list!
Want another fun shrimp dish? Try this super easy Boom Boom Shrimp or this Cajun Shrimp Pasta!
Key Ingredients
The ingredients for this easy shrimp dish are simple and delicious! Here's what you'll need:
- Shrimp. Fresh shrimp are ideal for this recipe, but frozen shrimp will work as well (and is what I use). Make sure to peel and de-vein the shrimp and pat them dry with a paper towel to remove excess moisture for the best results. I use medium shrimp for this recipe, but you could easily use jumbo shrimp, large shrimp, or even mini shrimp if that's what you've got.
- Coconut milk and heavy cream. It may feel over-indulgent to add both of these to one dish, but just trust me - the combo makes a lusciously smooth sauce that is so so so good and comforting. Use full-fat coconut milk for a rich, creamy texture or reduced-fat coconut milk for a lighter version.
- Butter. Is there anything butter doesn't make better? A little bit here adds a rich flavor and helps in sautéing the shrimp to a beautiful golden brown.
- Rum. A splash of rum helps caramelize the shrimp.
- Coconut flakes. Toasted coconut flakes add a crispy texture and a sweet flavor that complements the creamy sauce. (These are actually really great on their own for a snack too. In case you want to make extra!)
- Green onions. Chopped green onions add a fresh and slightly spicy note to the dish.
- Red Fresno peppers (optional). For a bit of heat, add thinly sliced red Fresno peppers. They add a nice color contrast and a mild spice to the dish. (And really, a few added to the dish do not make it that spicy.)
- Rice. For serving with the creamy coconut shrimp. (Not shown in photo.)
How To Make Creamy Coconut Shrimp
Ok, let's cook!
- Prepare the shrimp. Wash the shrimp under cold water and pat them dry with a paper towel to remove any excess moisture. This helps ensure a good sear when cooking.
- Cook the shrimp. Heat a large skillet over medium-high heat and add butter. Once melted and hot, add the shrimp in a single layer. Sauté for 2-3 minutes or until they are no longer translucent and start turning golden brown. Slowly add the rum and cook for another 1-2 minutes to caramelize the shrimp. Remove the shrimp from the skillet and set them aside. (They should be slightly golden brown.)
- Make the coconut cream sauce. In the same skillet, combine coconut milk, heavy cream, sugar, and vanilla extract. Simmer the sweet coconut sauce over medium heat for 3-4 minutes until the sauce thickens slightly. For a thicker sauce, create a cornstarch slurry by mixing a pinch of cornstarch with 1-2 tablespoons of warm water in a small bowl. Stir the cornstarch mixture into the sauce and continue to cook over low heat until the sauce reaches a consistency you're happy with.
- Toast the coconut flakes. In a separate dry skillet, toast the coconut flakes over medium heat until they become golden brown, about 30 seconds to one minute. Keep an eye on them to prevent burning. (They can turn quickly!)
- Combine and serve. Add the shrimp back into the creamy coconut milk sauce and toss to coat evenly. Serve over a bed of steamed basmati rice or cauliflower rice, topped with green onions, toasted coconut flakes, and thinly sliced red Fresno peppers.
Variations and Substitutions
Need to switch it up? Here are some ideas:
- Swap the butter for coconut oil. For even more coconut flavor, use coconut oil instead of butter when sautéing the shrimp.
- Try frying the shrimp. Want to add a bit more crunch? Try frying the shrimp in a batter, or making tempura shrimp. Then just toss with the sauce and rice when ready to serve.
- Change up the sweeteners. Substitute coconut sugar for a more subtle sweetness in the sauce.
- Change out the cream. Swap the heavy cream with coconut cream for a dairy-free option or use condensed milk for a richer, sweeter sauce.
- Add some spice. Add a pinch of curry powder or red curry paste for a spicier, more robust flavor.
- Add some vegetables. The sky's the limit here. Add red bell pepper slices, broccoli, pea shoots or fresh basil to introduce more flavors and textures to this simple dish.
- Serve with different sides. I typically just serve this with jasmine or basmati rice, but you could pair it with coconut rice or a side of steamed vegetables (bok choy is a favorite at our house!) for a more complete meal.
Frequently Asked Questions
If you try this Creamy Chinese Coconut Shrimp recipe, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram. I love to see your creations!
Coconut shrimp pairs wonderfully with steamed basmati rice, coconut rice, or even cauliflower rice for a low-carb option. You can also serve it alongside sautéed vegetables or a fresh green salad.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly in a saucepan over low heat to maintain that creamy sauce texture.
Yes, you can make the sauce ahead of time and store it in the fridge. When ready to serve, cook the shrimp and toss them in the reheated sauce. This can be a bit time saver, especially on a busy weeknight.
Absolutely! This creamy coconut sauce works well with chicken, tofu, or even fish. Just adjust the cooking time based on the protein used.
Yes, canned coconut milk is perfect for this recipe, and is what I always use. Make sure to shake the can well before opening it to combine the cream (which usually rises in a layer to the top of the can) and the liquid.
If you try this Creamy Chinese Coconut Shrimp recipe, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram. I love to see your creations!
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- Easy One Pot French Onion Soup Pasta
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- Boom Boom Shrimp
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Recipe
Creamy Chinese Coconut Shrimp Recipe
Ingredients
- 1 tablespoon butter
- 1 lb shrimp peeled and deveined
- 1 green onion chopped
- 1 tablespoon dark rum
- ½ cup coconut milk
- ¼ cup heavy cream
- 2 tablespoon sugar
- 1 teaspoon vanilla
- ¼ cup coconut flakes
- 1 red Fresno pepper thinly sliced
Instructions
- Wash the shrimp and pat dry with a paper towel.
- Add the butter to a large pan over medium heat. Add the shrimp and saute until they are no longer translucent about 2-3 minutes.
- Slowly add the rum and cook for 1-2 minutes more (the shrimp should begin to caramelize).
- Remove the shrimp from the pan and set aside. In the same skillet, add the cream, coconut milk, sugar, and vanilla. Simmer for about 3 minutes until the liquid reduces slightly.
- Optional - if the sauce isn't thickening enough, add a pinch of cornstarch to about 1-2 tablespoon of warm water and stir to combine. Slowly stir in the cornstarch mixture and sautee on low-medium heat to thicken the sauce.
- While the sauce is cooking, toast the coconut flakes by heating them in a large skillet in an even layer over medium heat for about 30 seconds to one minute.
- Remove the sauce from heat and add the shrimp back to the pan. Toss to coat. Serve over rice, topped with green onions, toasted coconut flakes, and thinly sliced Fresno peppers (if desired).
Mary Petersen says
Wanting to make this but could I use already cooked shrimp for quicker cooking time??
Sarah Jenkins says
Yes! Just warm the shrimp in a hot pan for a couple of minutes with the rum. Then follow the rest of the instructions. Let me know how you like it!