Coconut Cream Garlic Shrimp
A velvety, dairy-free shrimp dish with aromatic garlic and coconut milk, finished with fresh herbs for a restaurant-quality meal in 20 minutes. This american-inspired seafood (whole30) ready in about 30 minutes pairs large shrimp, coconut oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp
- 3 tbsp coconut oil
- 4 garlic cloves
- 1 cup full-fat coconut milk
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: Add remaining 1 tbsp coconut oil to the skillet, then add minced garlic and sauté for 30 seconds until fragrant and golden, being careful not to brown.
- Step 4: Pour in coconut milk and lemon juice, then bring to a gentle simmer. Cook for 3 minutes until sauce thickens slightly and coats the back of a spoon.
- Step 5: Return shrimp to the skillet, stir to coat, and cook for 1 minute until heated through. Stir in 1/4 cup chopped parsley and adjust seasoning with salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Cream Garlic Shrimp take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Cream Garlic Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.
Can I substitute ingredients in Coconut Cream Garlic Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Cream Garlic Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Cream Garlic Shrimp whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
