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This easy and quick coconut chili shrimp is savory and spicy, with a perfect combination of succulent shrimp in a delightful coconut chili sauce, garnished with zesty lime and fresh cilantro. The recipe is ready in under 20 minutes, making it perfect for busy weeknight dinners.
Coconut Chili Shrimp Recipe
Let me tell you about this easy homemade Coconut Chili Shrimp recipe – it’s a total flavor bomb! Picture this: juicy, plump shrimp swimming in a spicy coconut sauce that’s just bursting with taste. The secret? A killer combo of creamy coconut, fiery sambal, and a touch of fish sauce. Trust me, it’s a game-changer!
When I’m in the mood for something delicious in a flash, shrimp is my go-to. They cook up quick and bring that natural sweetness that makes any dish sing with flavor.
But here’s what really makes this dish shine – that coconut chili sauce. The heat from the chili, perfectly mellowed by creamy coconut, and then that umami punch from the fish sauce? It’s like a symphony of flavors in every bite!
This recipe is ultimate choice for pleasing a hungry crowd, whether it’s a laid-back weeknight with family or a big bash with friends. So, next time you want to whip up something impressive yet effortless, give this fiery coconut chili shrimp a try – you won’t regret it!
Why You’ll Love This Recipe
- Quick and easy. This recipe calls for only a few basic ingredients available from your local grocery stores. It’s ready in under 20 minutes, making it perfect for a quick lunch or busy weeknight dinner.
- Simple yet flavorful. This dish is utterly delicious and addictive. Every bite bursts with delicious flavors from the spicy coconut sauce and the natural sweetness of the shrimp. Drizzle the sauce over hot steamed white rice, and you’ll want seconds!
- Healthy and nutritious. Shrimp is high in protein and low in calories. It makes a nutritional dish that benefits our health in a delicious way.
Recipe Ingredients
- Onion, garlic, and ginger – are the essentials for creating a fragrant and aromatic dish. Fry them in oil until golden brown to infuse the sauce with depth of flavor.
- Sambal Asli – Asli means original in Malaysian and Indonesian language. Sambal Asli is a savory chili paste commonly used in Malaysian and Indonesian cuisine. In its most original form, it’s made of chili peppers, garlic, shallots, and shrimp paste (belacan). It adds a spicy, savory, and deep flavor to dishes. Good substitutes are bottled sambal oelek, sriracha or chili garlic sauce.
- Tomato sauce – it has a slightly more sour taste compared to ketchup, which plays a unique role in enhancing the flavor. You may use ketchup as a substitute.
- Coconut cream – adds richness to the sauce and balance out the spiciness.
- Fish sauce – salty, savory flavor with a subtle sweet note. It adds a depth of flavors to the dish with its umami and unique taste.
- Sugar – A touch of sugar brings a splash of sweetness that enhances the overall taste.
- Tiger shrimp – Large, fresh shrimp delivers the best result in this recipe.
- Lime and cilantro- contribute to the refreshing essence of the dish, adding brightness and flavor.
See the recipe card for full information on ingredients.
How To Make Coconut Chili Shrimp
This easy and quick recipe brings a mouthwatering meal to the table in under 20 minutes.
First, heat the skillet over medium-high heat, add onion, garlic, and ginger and cook until aromatic. Then, add sambal, tomato sauce, and turmeric. Stir constantly to avoid the sauce from sticking to the bottom. Whisk in coconut cream, fish sauce, and sugar. Allow the sauce to simmer for a few minutes until it thickens.
Finally, add shrimp and cook for 2 to 3 minutes until pink and opaque. Season it with extra fish sauce if needed. Dish out and serve immediately with lime wedges and cilantro leaves.
Helpful Tips For Home Cooks
Coconut chili shrimp is simple and quick to prepare, here are some tips to make it even better:
- Use large, fresh tiger shrimp for the best result. If using frozen shrimp, make sure to thaw them properly before cooking. You can thaw them overnight in the refrigerator or soak them in cold water. After thawing, pat dry the shrimp with paper towels to remove any excess moisture. This step helps to prevent the sauce from becoming watery.
- Both coconut cream and full-fat coconut milk work well for this recipe. If using coconut milk, which is diluted with water, you may want to simmer the sauce on low heat to thicken it before adding the shrimp.
- Avoid overcooking the shrimp to prevent them from getting tough and drying out. Once the shrimp are just cooked and turn pink, turn off the heat immediately, as the heat will continue to cook them.
Frequently Asked Questions
Yes, you can use shrimp with shells on or off, depending on your preference. Shells-on shrimp can add extra flavor to the dish but require peeling after cooking.
This recipe is mildly spicy. The spiciness can be adjusted based on how much sambal or other chili sauce you add. Start with a smaller amount if you prefer milder heat and add more to taste.
Store the leftovers in an airtight container and refrigerate for 2 to 3 days. You may also keep them in the freezer for up to 1 week. To reheat, cook the dish over the stovetop until the shrimp are warm throughout. If the sauce becomes too thick, add 1 tablespoon of water to loosen the texture while reheating.
You can substitute sambal asli with other chili pastes or sauces like sambal oelek, sriracha or chili garlic sauce. You can easily get them at Asian grocery stores or the international aisle of regular supermarket. Adjust the amount based on your spice preference.
This recipe has 271 calories per serving.
What To Serve With This Recipe
This delicious shrimp serves perfectly as a delightful appetizer with homemade baguette, pita bread, or naan. It also makes a simple yet irresistible meal when paired with a bowl of hot steamed rice; drizzling the creamy, rich sauce over the rice is absolutely delicious. For an Asian-theme weeknight dinner at home, I suggest pairing it with the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Coconut Chili Shrimp
Ingredients
- 1 tablespoon vegetable oil
- 1/2 brown onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons sambal asli, sambal oelek or chili garlic sauce
- 1 teaspoon tomato sauce
- 1/2 teaspoon turmeric
- 200 ml coconut cream
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 8 ounces (250g) large shrimp, peeled and deveined
- 1 lime, cut into wedges for serving
- 1 tablespoon cilantro leaves, for garnishing
Instructions
- Heat a skillet with vegetable oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 1 minute until fragrant. Then stir in the sambal, tomato sauce, and turmeric. Mix well to combine.
- Stir in the coconut cream, fish sauce, and sugar, and let the sauce simmer for 2 to 3 minutes until slightly thickened. Taste the sauce and add an additional 1/2 teaspoon of fish sauce if it's too sweet.
- Pat the shrimp dry with paper towels and add them to the sauce. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Spoon the sauce over the shrimp while cooking. Turn off the heat, then dish out and serve immediately with lime wedges and cilantro leaves sprinkled on top.
Video
Notes
- Use large, fresh tiger shrimp for the best result. If using frozen shrimp, make sure to thaw them properly before cooking. You can thaw them overnight in the refrigerator or soak them in cold water. After thawing, pat dry the shrimp with paper towels to remove any excess moisture. This step helps to prevent the sauce from becoming watery.
- Both coconut cream and full-fat coconut milk work well for this recipe. Using coconut milk, you can thicken the sauce with cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). Stir in cornstarch slurry while simmering the sauce to achieve a nice consistency.
- Avoid overcooking the shrimp to prevent them from getting tough and drying out. Once the shrimp are just cooked and turn pink, turn off the heat immediately, as the heat will continue to cook them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Coconut Chili Shrimp recipe looks delicious! I can’t wait to try it and enjoy the perfect blend of creamy coconut and spicy chili flavors.
Hi Julia, yes, it’s very tasty. Thanks for the 5 stars rating.