A one-pan, coconut-kissed shrimp skillet that comes together in minutes with pantry staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 8 mins | 18 mins | 4 servings |
Intro
This Coconut Lime Chili Shrimp is built for busy nights. With coconut milk, lime brightness, and a gentle chili kick, it tastes lush while staying pantry-friendly. The shrimp cook quickly, so you can have a satisfying dinner on the table in under 20 minutes.
The silky sauce clings to shrimp and rice or pasta, making every bite feel indulgent without demanding a long shopping trip. It’s a practical weeknight option that still feels like a treat.
The Best Coconut Milk for This Recipe
Full-fat canned coconut milk
- Pros: Rich, creamy texture that yields a glossy sauce. Convenient and shelf-stable.
- Cons: Can be a bit heavy if you want a lighter finish.
Light coconut milk
- Pros: Lighter mouthfeel and a quicker finish.
- Cons: Sauce may be thinner and require a touch of extra reduction.
Coconut cream
- Pros: Extra thickness and savoriness; great if you want a deeper coconut flavor.
- Cons: Heavier; use sparingly or blend with a splash of water.
Fresh coconut milk (if available)
- Pros: Bright, clean coconut flavor and natural sweetness.
- Cons: Less common; may require extra straining.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role is brightness and a touch of acidity; swap with a splash of white wine or a teaspoon of tomato paste for depth.
- Onion: Aromatic base; swap with shallot for a milder sweetness.
- Garlic: Aromatic backbone; swap with garlic powder (1/4 teaspoon) if rushed.
- Red Pepper: Adds heat and color; swap with chili flakes or a jalapeño for a controlled kick.
- Pasta (optional): If serving over pasta, shapes like linguine or spaghetti work well; swap with cauliflower rice for a grain-free option.
- Herbs: Cilantro or parsley brighten the finish; swap with Thai basil for a different aroma.
Ingredients
Sauce
- Shrimp, large, peeled and deveined: 1 lb (450 g)
- Coconut milk, full-fat: 14 oz can (400 ml)
- Onion, finely diced: 1/2 cup (80 g)
- Garlic, minced: 2 cloves
- Fresh ginger, grated (optional): 1/2 tsp (2 g)
- Red chili pepper or jalapeño, finely minced: 1 small
- Lime juice: 2 Tbsp (30 ml)
- Lime zest: 1 tsp (optional)
- Olive oil or neutral oil: 1 Tbsp (15 ml)
- Salt (kosher): 3/4 tsp (4 g)
- Black pepper: 1/4 tsp (1 g)
- Soy sauce or tamari (gluten-free): 1 Tbsp (15 ml)
- Brown sugar or palm sugar (optional): 1 tsp (4 g)
Pasta (optional)
- Spaghetti or linguine: 8 oz (225 g)
- Salt for pasta water: 2 tsp (12 g)
Finish
- Fresh cilantro or parsley, chopped: 1/4 cup (4 g)
- Lime wedges for serving: 2
Directions
- Sauté aromatics — In a large skillet, heat the oil over medium heat. Add the onion and cook until translucent, 3–4 minutes. Stir in the garlic (and ginger, if using) and cook until fragrant, about 30 seconds. The edges should look glossy as they begin to soften.
- Build the coconut sauce — Pour in the coconut milk, then whisk in the lime juice, lime zest (if using), and minced chili. Bring to a gentle simmer and let it thicken slightly, about 3–4 minutes.
- Cook the shrimp — Add the shrimp to the simmering sauce. Cook until they are pink and opaque, 2–3 minutes, turning once. Season with salt, pepper, and soy/tamari; stir to combine.
- Finish the base — Taste and adjust with more lime juice or salt as needed. If you like a touch of sweetness, swirl in the brown sugar. If using pasta, reserve 1/2 cup (120 ml) of pasta water.
- Pasta option: combine or plate — If using pasta, cook it in salted water until al dente (about 8–9 minutes). Drain and toss with the shrimp and sauce, adding reserved pasta water as needed to reach your preferred sauce consistency.
- Garnish and serve — Spoon onto plates and finish with cilantro or parsley and extra lime wedges. The sauce should look glossy and cling nicely to the shrimp.
How to Store Leftovers
Leftovers can be refrigerated in an airtight container for up to 3 days. Store the shrimp and sauce separately from any pasta or grains if possible. Reheat gently on the stove over low heat with a splash of coconut milk, just until warmed through, about 3–5 minutes. Sauce freezes well on its own for future meals.
What to Serve With Coconut Lime Chili Shrimp
- Steamed jasmine rice or quinoa for a starch base that soaks up the sauce; 1 cup cooked (about 185 g) per serving.
- Easy veggie side: quick-steamed broccoli or green beans tossed with a pinch of salt and lime zest.
- Salad idea: cucumber-melon slaw with lime and cilantro for a crisp, refreshing counterpoint.
Variations & Tips
- Spicier: add a pinch more jalapeño or red pepper flakes to taste.
- Creamier: add an extra 1–2 tablespoons (15–30 ml) of coconut milk or a teaspoon of coconut cream.
- Gluten-free: use tamari or coconut aminos instead of soy sauce.
- Quick option: use pre-cooked shrimp; add to the sauce in the final 1–2 minutes to warm through.
- Herb swap: finish with Thai basil or mint for a brighter, different aroma.
Enjoy Your Coconut Lime Chili Shrimp
Delight in this Coconut Lime Chili Shrimp and savor the silky, bright balance of creamy coconut, zippy lime, and a gentle chili kiss. It’s the kind of dish you’ll reach for again and again—simple, satisfying, and decidedly delicious. Enjoy your Coconut Lime Chili Shrimp tonight.