Creamy Coconut Shrimp Buffet Style (Printable Version)

Luscious shrimp in velvety coconut sauce with aromatic spices, ideal for gatherings and special occasions.

# What You'll Need:

→ Seafood

01 - 3.3 lbs large shrimp, peeled and deveined

→ Coconut Sauce

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) 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

→ Garnish

13 - 4 spring onions, chopped
14 - 0.5 cup fresh cilantro, chopped
15 - Lime wedges

# Directions:

01 - Pat the shrimp dry with paper towels and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
03 - Add garlic, ginger, and red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
05 - Let sauce simmer uncovered for 5–8 minutes, stirring occasionally, until slightly thickened.
06 - Add shrimp to sauce and cook for 3–5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.
08 - Transfer to serving dish and garnish with spring onions, cilantro, and lime wedges. Serve hot.

# Expert Hints:

01 -
  • The coconut cream sauce clings to every curve of the shrimp like it was meant to be there forever
  • It holds beautifully at buffet temperature without separating or losing that luxurious texture
  • Guests can customize the heat level with extra chili flakes right at the table
02 -
  • Overcooked shrimp turns rubbery and sad so pull them the second they turn pink, they will continue cooking in the hot sauce
  • The sauce thickens as it cools so if it looks too thin while simmering give it another few minutes before adding the shrimp
  • Fish sauce smells intense in the bottle but transforms into subtle savory depth once it hits the coconut milk
03 -
  • Stir in 2 tablespoons of coconut cream at the very end if you want an almost dessert like richness
  • Use vegetarian fish sauce or extra soy sauce to make this plant based, with tofu cubes instead of shrimp

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