Kitchen notes · a little help before you start
Creamy Coconut Lime Shrimp Recipe
Creamy Coconut Lime Shrimp Recipe is made with peeled shrimp, coconut oil, and can coconut milk.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
coconut oil
In the method: Heat the coconut oil over medium-high heat in a large frying pan.
minced garlic
In the method: Add the garlic and ginger and cook for 1 minute.
minced ginger
In the method: Add the garlic and ginger and cook for 1 minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon coconut oilIngredient note
Source: 1 tablespoon EACH: minced garlic and minced gingerIngredient note
Source: 1 tablespoon EACH: minced garlic and minced gingerIngredient note
Source: 14 ounce can coconut milkIngredient note
Source: Juice of 3 limes (a generous ⅓ cup)Ingredient note
Source: 2 tablespoons honeyIngredient note
Source: 1 tablespoon EACH: sriracha and soy sauceIngredient note
Source: 1 tablespoon EACH: sriracha and soy sauceIngredient note
Source: 1 lb. peeled shrimpIngredient note
Source: ¼ cup minced cilantro
How to make it
0 of 4 steps completeMake room for Creamy Coconut Lime Shrimp Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Remove the pan from the heat and stir in the cilantro.
A few questions you might have
What should I prepare first?
Start with this step: Heat the coconut oil over medium-high heat in a large frying pan.
Which preparation step should I plan for?
Follow the instruction to take the pan off the heat before the finishing addition.
What check should I look for as it cooks?
Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
I like to serve this over coconut cauliflower rice for a complete meal. While the sauce is thickening, cook some riced cauliflower in a little coconut oil. Or put on a pot of regular rice before you start cooking the shrimp.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: theendlessmeal.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
