Creamy Coconut Shrimp Buffet Style (Printable Version)

Luscious shrimp in velvety coconut sauce, perfect for gatherings and festive occasions with aromatic creamy flavors.

# What You'll Need:

→ 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 (27 oz) 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 to ensure proper searing and set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent and fragrant.
03 - Stir in minced garlic, grated ginger, and sliced 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 thoroughly to combine and bring to a gentle simmer.
05 - Let the sauce simmer uncovered for 5 to 8 minutes, stirring occasionally, until slightly thickened and flavors meld.
06 - Add shrimp to the simmering sauce and cook for 3 to 5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste the sauce and adjust seasoning as needed.
08 - Transfer to a serving dish or chafing dish. Garnish with chopped spring onions, fresh cilantro, and lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce is what dreams are made of—rich, coconutty, and somehow light enough that nobody feels heavy afterward
  • It holds beautifully on a buffet table without losing that just-made magic
  • Everything happens in one pan, leaving you more time to actually enjoy your own party
02 -
  • Shrimp continue cooking in the hot sauce even after you remove the pan from heat, so pull them when theyre just barely opaque
  • If your sauce looks curdled, whisk vigorously while warm—it usually comes back together beautifully
  • The sauce thickens as it stands, so plan to add a splash of coconut milk or water when reheating
03 -
  • Buy the highestquality coconut milk you can find—cheap brands are often thin and watery
  • A splash of coconut cream stirred in at the end makes the sauce unbelievably velvety

Go Back