Creamy Coconut Shrimp Buffet (Printable)

Tender shrimp swim in rich coconut milk with bell peppers, ginger, and aromatics. This creamy pescatarian dish serves eight perfectly.

# What's Needed:

→ Seafood

01 - 3.3 lbs large shrimp, peeled and deveined

→ Coconut Sauce

02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 red bell peppers, thinly sliced
07 - 2 cans (800 ml) coconut milk, full-fat unsweetened
08 - 2 tbsp fish sauce
09 - 1 tbsp soy sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp lime juice
12 - 1 tsp chili flakes

→ Garnish

13 - 4 spring onions, chopped
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges

# How to Make It:

01 - Pat the shrimp dry with paper towels and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
03 - Add garlic, ginger, and red bell peppers. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
05 - Simmer uncovered for 5–8 minutes, stirring occasionally, until slightly thickened.
06 - Add shrimp to the sauce and cook for 3–5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.
08 - Transfer to a serving dish and garnish with spring onions, cilantro, and lime wedges. Serve hot.

# Tips for Success:

01 -
  • The coconut sauce creates this luxurious creamy base that makes everything taste restaurant fancy
  • It feeds a crowd beautifully and actually gets better as it sits in a buffet chafing dish
  • People who swear they dont like coconut change their minds after one bite
02 -
  • Overcooked shrimp becomes rubbery and sad so pull them the second they turn pink
  • Fullfat coconut milk is nonnegotiable here the light version just tastes watery and disappointing
  • The sauce thickens as it stands so if making ahead thin it with a splash of coconut milk before serving
03 -
  • Skip the storebought peeled shrimp and devein them yourself for the sweetest freshest taste
  • Let the sauce simmer 5 minutes before adding shrimp so the flavors meld properly

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