Creamy Coconut Lime Shrimp has a bright lime flavor and is absolutely delicious. It’s a tasty dinner recipe that will be on your plate in only 15 minutes.
Creamy coconut lime shrimp is an absolute dinnertime win. This is one of those recipes I make when I want something bold and satisfying, but don’t have much time to spare.
The coconut milk and tangy lime juice combine to make a sauce that’s rich, bright, and crave-worthy, with just the right balance of sweet, savory, and tart. It comes together in about 15 minutes (truly), which makes it perfect for busy nights. I love serving it over cauliflower rice or regular rice so everyone at the table is happy. Add in those Thai-inspired flavors and that silky, citrusy sauce, and it’s impossible not to go back for another bite.
What to serve with coconut shrimp
If I were only cooking for myself, I’d serve this over a bed of cauliflower rice and call it dinner. But since the other two at my table prefer regular rice , I like to make some veggies to round out the meal.
Sometimes I’ll sauté bell peppers with onion, garlic, and ginger. They stay in the pan as the sauce cooks. Or I’ll throw in a bunch of spinach after the shrimp are cooked. Here are a few side dish recipes that go well with this recipe:
- Asian Salad Recipe with Sesame Ginger Dressing
- Golden Roasted Turmeric Cauliflower
- Sesame Coconut Kale Salad
- Stir-Fried Okra with Garlic, Chilis, and Lime
Creamy Coconut Lime Shrimp Recipe
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Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 tablespoon EACH: minced garlic and minced ginger
- ▢ 14 ounce can coconut milk
- ▢ Juice of 3 limes (a generous ⅓ cup)
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon EACH: sriracha and soy sauce
- ▢ 1 lb. peeled shrimp
- ▢ ¼ cup minced cilantro
Instructions
- Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute. 1 tablespoon coconut oil, 1 tablespoon EACH: minced garlic and minced ginger
- Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently. 14 ounce can coconut milk, Juice of 3 limes, 2 tablespoons honey, 1 tablespoon EACH: sriracha and soy sauce
- Add the shrimp to the pan and let them cook for 5 minutes. 1 lb. peeled shrimp
- Remove the pan from the heat and stir in the cilantro. ¼ cup minced cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Creamy Coconut Lime Shrimp Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon EACH: minced garlic and minced ginger
- 14 ounce can coconut milk
- Juice of 3 limes , a generous ⅓ cup
- 2 tablespoons honey
- 1 tablespoon EACH: sriracha and soy sauce
- 1 lb. peeled shrimp
- ¼ cup minced cilantro
Instructions
- Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute. 1 tablespoon coconut oil, 1 tablespoon EACH: minced garlic and minced ginger
- Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently. 14 ounce can coconut milk, Juice of 3 limes, 2 tablespoons honey, 1 tablespoon EACH: sriracha and soy sauce
- Add the shrimp to the pan and let them cook for 5 minutes. 1 lb. peeled shrimp
- Remove the pan from the heat and stir in the cilantro. ¼ cup minced cilantro
