We’re making dinner taste like a trip to Thailand ☀️—because this quick and easy Coconut Lime Shrimp is everything you need after a long day. Creamy coconut milk, tangy lime, a bit of heat, and juicy shrimp all come together in one pan, in under 30 minutes!
It’s Thai-inspired, meal-prep friendly, and completely satisfying without feeling heavy. Also, you can absolutely mop up that yummy coconut lime sauce with rice, I wouldn’t skip it.
🧡 WHY YOU'LL LOVE THIS RECIPE
This comes together fast (30 mins!), which is perfect when you want something warm and comforting without standing over the stove forever. The shrimp cook quickly and the sauce just simmers away while you vibe.
The coconut milk, lime zest, and a little fish sauce give this dish a beautiful balance of richness and brightness. It’s tangy, slightly spicy, and super silky.
The leftovers reheat beautifully, and you can switch up the sides throughout the week. Perfect for meal prep. Serve with rice one day, noodles the next, or spoon it over veggies if you’re feeling extra wholesome.
🔪 KITCHEN EQUIPMENT
- Large skillet or sauté pan
- Wooden spoon or spatula
- Citrus zester (or grater)
- Knife + cutting board
- Measuring spoons + cups
- Serving bowls (rice optional, but highly encouraged 😌)
🥚 INGREDIENTS YOU'LL NEED
Here’s all you need for this recipe:
- Shrimp – Peeled and deveined. Tail-on or off, your call.
- Vegetable oil
- Garlic
- Red pepper flakes – Adjust to your spice tolerance. Or skip if you’re spice-sensitive.
- Coconut milk – Full-fat is best for that rich, creamy sauce. You can use lite if you’d like too!
- Lime zest + juice
- Fish sauce
- Soy sauce
- Sugar
- Fresh cilantro
- Rice – Jasmine or basmati are ideal, but any grain you love works.
- Lime wedges
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
A little note on coconut milk and sauce texture
Coconut milk is what gives this dish its creamy, silky texture without needing any butter or heavy cream. It’s rich, but still feels light and refreshing, kind of the best of both worlds. You’ll get that warm, mellow flavour that pairs so well with tangy lime and bold umami sauces.
If you like your sauce on the thicker side, just let it simmer a little longer to reduce. Or, if you’re in a hurry, a small cornstarch slurry will do the trick. And if the coconut milk looks like it’s separating while cooking, don’t panic! Just give it a gentle stir and it’ll smooth right back out.
📝 HOW TO MAKE THIS RECIPE
1. Heat the oil in a pan and cook the shrimp for 2–3 minutes per side until they’re pink and cooked through. Set aside.
2. In the same pan, sauté the garlic and red pepper flakes for 30 seconds until fragrant.
3. Add the coconut milk, lime zest, lime juice, fish sauce, soy sauce, and sugar. Let it simmer for a few minutes to thicken slightly.
4. Add the shrimp back in and stir everything together to coat in that luscious sauce. Simmer for another minute or two.
5. Stir in chopped cilantro and serve over rice. Add extra lime wedges for bonus brightness.
☝🏻 Tips and tricks
- Let the sauce simmer a bit longer if you prefer a thicker consistency, just don’t rush it.
- Don’t overcook the shrimp! They only need a few minutes to cook, and overcooked shrimp can get rubbery.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Can I use frozen shrimp?
Yes, frozen shrimp works just fine, just make sure it’s fully thawed before cooking. Pat it dry with a paper towel so it sears nicely instead of steaming in the pan. If your shrimp feels a bit watery, that extra moisture can thin out the sauce a little, so keep an eye on the consistency and simmer it a bit longer if needed.
How can I thicken the sauce without changing the flavour too much?
The easiest way is to let the coconut milk simmer uncovered a bit longer—it’ll naturally reduce and become creamier. But if you’re short on time, a quick cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) stirred in at the end will thicken it up fast. Just add it slowly while stirring so it stays smooth and doesn’t clump.
Is it spicy? Can I adjust the heat?
The red pepper flakes add just a gentle kick, but nothing too fiery. If you’re sensitive to spice, start with just a pinch or leave them out altogether—it won’t affect the overall flavour. And if you love heat, feel free to toss in a chopped fresh chili or an extra spoon of chili crisp oil at the end for that bold punch.
And that’s it. A quick, flavourful coconut lime shrimp recipe that’s just as easy to make as it is to enjoy. Whether you’re meal prepping for the week or just want a fast dinner that still feels a little special, this one’s a solid go-to.
Let me know if you give it a try, and feel free to tag me if you share it. I’d love to see your version!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
30 min Coconut Lime Shrimp
- Total Time: 30 minutes
- Yield: 4 1x
Description
Dinner in 30 minutes? Yes please. This quick and easy Coconut Lime Shrimp is rich, citrusy, and packed with Thai-inspired flavour. Made with creamy coconut milk, fresh lime juice, and juicy shrimp, it’s a perfect meal-prep dinner that tastes even better the next day. Serve over jasmine rice and thank yourself later.
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil or coconut oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (14 oz) coconut milk
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
- Cooked jasmine or basmati rice, for serving
- Lime wedges, for serving (optional)
Instructions
- Heat the vegetable or coconut oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and are just cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Pour in the coconut milk and bring it to a gentle simmer.
- Stir in the lime zest, lime juice, fish sauce, soy sauce, and sugar. Let the sauce simmer for 3-4 minutes.
- Return the cooked shrimp to the skillet, stirring to coat them evenly in the coconut lime sauce. Cook for an additional 1-2 minutes to heat the shrimp through.
- Remove the skillet from heat and stir in the chopped cilantro.
- Serve the coconut lime shrimp over a bed of cooked jasmine or basmati rice.
- Garnish with additional cilantro and lime wedges, if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Main Course
- Cuisine: Thai, Asian
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