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Top-down view of Creamy Coconut Garlic Shrimp with golden char marks in a velvety white sauce.

Creamy Coconut Garlic Shrimp with Silky Pan-Seared Perfection

This Creamy Coconut Garlic Shrimp features succulent pan-seared shrimp in a thick, velvety coconut milk reduction. Heavily speckled with garlic and red pepper flakes, it’s a 20-minute dairy-free dinner with restaurant-quality visual appeal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 lb Large Shrimp Tails on, peeled and deveined (450g)
  • 1 cup Full-Fat Coconut Milk 240ml, canned preferred
  • 5 cloves Garlic Finely minced
  • 0.5 tsp Crushed Red Pepper Flakes Adjust for heat
  • 0.25 cup Fresh Parsley Finely chopped (10g)
  • 2 tbsp Avocado Oil 30ml, or other high-heat oil

Equipment

  • 1 Dark Matte Ceramic Skillet Ensures even heating and beautiful visual contrast.
  • Paper towels Essential for drying shrimp to get a perfect sear.

Method
 

Preparation
  1. Pat the shrimp extremely dry with paper towels to ensure a golden char.
  2. Heat oil in a dark matte ceramic skillet over medium-high. Sear shrimp for 1-2 minutes per side until pink-orange with char marks. Remove and set aside.
  3. Lower heat to medium. Sauté minced garlic and red pepper flakes for 60 seconds until fragrant.
  4. Pour in coconut milk. Simmer for 5 minutes until it becomes a thick, velvety, opaque cream-colored sauce.
  5. Return shrimp to the pan, toss to coat in the glossy sheen of the sauce, and garnish with parsley.

Notes

Ensure the pan is hot before adding shrimp to get those golden char marks.
Use full-fat coconut milk for a thick reduction; light milk will be too watery.