Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream
Crispy, spicy-sweet shrimp coated in a creamy chili-garlic sauce with a hint of coconut, perfect for a vibrant Weeknight dinner. This asian-inspired seafood (whole30, paleo) ready in about 22 minutes pairs shrimp, avocado oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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
- 14 oz shrimp
- 2 tbsp avocado oil
- 5 cloves, minced garlic
- 2 tbsp coconut aminos
- 1/2 tsp red pepper flakes
- 1/4 cup full-fat coconut milk
- 1, juiced lime
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp sea salt
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add 14 oz shrimp in a single layer and cook for 2 minutes per side until golden, then transfer to a plate.
- Step 2: Reduce heat to medium, add 5 minced garlic cloves to the skillet, and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 2 tbsp coconut aminos, 1/2 tsp red pepper flakes, and 1/4 cup full-fat coconut milk. Simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Step 4: Return shrimp to the skillet, add 1 tbsp lime juice and 1/4 tsp sea salt, and toss to coat. Cook for 1 minute until heated through. Sprinkle with 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream take to make?
Total time is about 22 minutes (10 min prep + 12 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 Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream?
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 shrimp from drying out.
Can I substitute ingredients in Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream?
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 Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream 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 Spicy Chili-Garlic Bang Bang Shrimp with Coconut Cream whole30?
Yes — this recipe is tagged whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
