Creamy Coconut Shrimp Buffet Style (Printable)

Luscious shrimp in velvety coconut sauce, ideal for gatherings and celebrations.

# Ingredient List:

01 - 3.3 lbs large shrimp, peeled and deveined

02 - 2 tbsp vegetable oil

03 - 1 large onion, finely chopped

04 - 4 garlic cloves, minced

05 - 1 tbsp fresh ginger, grated

06 - 2 red bell peppers, thinly sliced

07 - 2 cans (27 oz total) full-fat unsweetened coconut milk

08 - 2 tbsp fish sauce

09 - 1 tbsp soy sauce

10 - 2 tbsp brown sugar

11 - 1 tbsp lime juice

12 - 1 tsp chili flakes

13 - 4 spring onions, chopped

14 - 1/2 cup fresh cilantro, chopped

15 - Lime wedges

01 - Pat shrimp dry with paper towels to remove excess moisture. Set aside while preparing the sauce base.

02 - Heat vegetable oil in large skillet over medium heat. Add chopped onion and sauté 3 minutes until translucent and fragrant.

03 - Add minced garlic, grated ginger, and sliced red bell peppers. Cook 2 minutes until fragrant and peppers begin to soften.

04 - Pour coconut milk into skillet. Add fish sauce, soy sauce, and brown sugar. Stir thoroughly to combine and bring to gentle simmer.

05 - Let sauce simmer uncovered 5-8 minutes, stirring occasionally, until slightly thickened and flavors meld together.

06 - Add shrimp to simmering sauce. Cook 3-5 minutes, stirring gently, until shrimp turn pink and are just cooked through. Avoid overcooking.

07 - Stir in lime juice and chili flakes. Taste sauce and adjust seasoning with additional fish sauce or brown sugar if needed.

08 - Transfer to serving dish or chafing dish. Garnish generously with spring onions, cilantro, and lime wedges. Serve immediately while hot.

01 -

The sauce creates this incredible silky texture that clings to every single shrimp and whatever you serve alongside it
It's genuinely impressive looking but comes together in under an hour with mostly pantry staples
Leftovers somehow taste even better the next day when the flavors have had time to really mingle

02 -

Overcooked shrimp become rubbery and sad, so watch them like a hawk once they hit the hot sauce because they only need a few minutes
The sauce continues thickening as it stands, so don't panic if it looks slightly thinner than you want when you first take it off the heat
Fish sauce smells intense straight from the bottle but completely transforms into something savory and delicious once it cooks down

03 -

Room temperature shrimp cook more evenly than cold ones straight from the fridge, so take them out about 20 minutes before you start cooking
If your sauce looks like it's separating, don't panic, just whisk it vigorously off the heat and it should come back together beautifully
The absolute best way to reheat leftovers is slowly over very low heat with a splash of coconut milk stirred in