Go Back
- 1 lb large shrimp, peeled and deveined - 1/2 cup coconut milk - 1 lime, zested and juiced The main ingredients make this dish shine. You need fresh shrimp for the best taste. Coconut milk adds creaminess and rich flavor. Lime brings a bright touch to balance the dish. - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated The olive oil helps cook the shrimp evenly. Garlic gives a warm and savory flavor. Fresh ginger adds a bit of spice and zest. These three ingredients are key to a flavorful base. - Fresh cilantro, chopped - Lime wedges Garnishes like cilantro add color and freshness. Lime wedges give an extra pop of flavor when served. You can serve the dish over jasmine rice or quinoa for a hearty meal. {{ingredient_image_1}} First, let’s get everything ready. - Take 1 pound of large shrimp. Peel and devein them if needed. - Mince 2 cloves of garlic. - Grate 1 teaspoon of fresh ginger. - Zest and juice 1 lime. Set these aside. Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add the minced garlic and grated ginger. Stir them for about 1 minute. You want them to smell great. - Now, toss in the shrimp. Season with salt, pepper, and 1/4 teaspoon of red pepper flakes. Cook for about 2-3 minutes. - Flip the shrimp halfway. They should start to turn pink. Pour in 1/2 cup of coconut milk. Add the lime zest, lime juice, and 1 tablespoon of honey. - Stir carefully to mix everything well. - Bring the mixture to a simmer. Cook for another 2-3 minutes. The sauce will thicken, and the shrimp will finish cooking. - Taste the sauce. If needed, adjust the seasoning with more salt, pepper, or lime juice. - Remove from heat and garnish with fresh cilantro. Enjoy your dish! To cook shrimp perfectly, start with fresh or thawed shrimp. Overcooking makes shrimp tough. Cook them just until they turn pink. This takes about 2-3 minutes. Always flip them halfway through cooking for even color. Adjust seasoning levels to your taste. Start with salt and pepper. You can always add more after tasting. The lime juice adds a bright flavor, so don't hold back on it. Want a kick? Add red pepper flakes to the shrimp. Start with 1/4 teaspoon. You can always add more if you like it spicy. Fresh ingredients make a big difference. Use fresh ginger and garlic. They add a rich flavor that dried spices can’t match. Don’t forget fresh cilantro for garnish. It brightens the dish and adds color. Use a large skillet for even cooking. A non-stick skillet works well for easy cleanup. Gather useful utensils before you start. A good spatula helps flip shrimp without breaking them. A zester is great for getting lime zest. A measuring spoon makes sure you add just the right amount of honey. Pro Tips Fresh Ingredients: Always use fresh shrimp for the best flavor and texture. Frozen shrimp can work in a pinch, but fresh will elevate the dish significantly. Adjusting Spice Level: Feel free to customize the red pepper flakes to your heat preference. Start with a small amount and increase it gradually to suit your taste. Coconut Milk Substitutes: If you're looking for a lighter option, consider using light coconut milk or even almond milk, but keep in mind it will alter the flavor profile. Serving Suggestions: This dish pairs wonderfully with jasmine rice or quinoa. For added freshness, consider serving it with a side of steamed vegetables. {{image_2}} You can make this dish even better by adding vegetables. Bell peppers add color and crunch. Slice them thinly and toss them in with the shrimp. Snap peas are another great option, adding a sweet snap. Add them just before the shrimp turns pink for a fresh bite. If shrimp isn’t your favorite, you can swap it for chicken or tofu. For chicken, use boneless breast, cut into cubes. Cook it until golden before adding the sauce. For tofu, choose firm tofu and press out excess water. Cut it into cubes and pan-fry until crispy. Both options are tasty and make the dish fit your needs. The coconut lime sauce is easy to change. You can try different sweeteners like maple syrup or agave. Each brings a unique flavor. If you want a lighter sauce, use light coconut milk. This keeps the creamy taste while reducing calories. Experimenting with these options lets you find your perfect mix! To keep your coconut lime shrimp fresh, cool the dish. Place it in an airtight container. Make sure the container seals tightly. Store it in the fridge. It stays good for up to three days. If you want to keep it longer, consider freezing. When you reheat shrimp, do it gently. Use a skillet over low heat. Add a splash of coconut milk or water. This keeps the shrimp moist. Stir often to ensure even heating. Avoid microwaving, as it can make shrimp rubbery. To freeze coconut lime shrimp, wait until it cools. Place it in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it gently on the stove. To cook shrimp perfectly, start by prepping them right. Peel and devein them for the best taste. Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing them for a minute. Then, add the shrimp, seasoning them with salt, pepper, and red pepper flakes. Cook for 2-3 minutes until they turn pink. Flip them halfway through to cook evenly. Overcooking shrimp makes them tough, so watch the time closely. Yes, you can prepare coconut lime shrimp in advance. Cook the shrimp and sauce as directed. Let it cool down before storing. Place the dish in an airtight container. It stays fresh in the fridge for 2-3 days. When ready to eat, gently reheat it on the stove. Add a splash of coconut milk if the sauce seems too thick. This dish can be adjusted for spice. It has a hint of heat from the red pepper flakes. If you prefer less spice, use only a pinch or skip them entirely. For more heat, add more red pepper flakes or a dash of hot sauce. Tasting as you go helps you find the right balance for your palate. Coconut lime shrimp pairs well with many sides. Serve it over jasmine rice or quinoa for a hearty meal. You can also add steamed vegetables like broccoli or snap peas. A fresh salad with lime vinaigrette adds a nice crunch. Don’t forget lime wedges on the side for extra zest! You now have a complete guide to making coconut lime shrimp. We covered the main ingredients, cooking steps, and tips to enhance flavor. Remember to choose fresh ingredients for the best taste. Try adding veggies or using alternatives like chicken. Store leftovers properly for later enjoyment. I hope these details inspire you to create this dish. Enjoy your cooking and savor each bite!

Coconut Lime Shrimp Skillet

A flavorful shrimp dish cooked in a creamy coconut lime sauce, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk
  • 1 unit lime, zested and juiced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • to taste salt and pepper
  • to garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
  • Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes until the shrimp start turning pink, flipping them halfway through.
  • Pour in the coconut milk, lime zest, lime juice, and honey. Stir carefully to combine all ingredients.
  • Bring the mixture to a simmer and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the shrimp to cook through.
  • Taste and adjust seasoning, adding more salt, pepper, or lime juice if desired.
  • Remove from heat and garnish with freshly chopped cilantro.

Notes

Serve over jasmine rice or quinoa with lime wedges for extra zest.
Keyword coconut, lime, quick meal, shrimp, skillet