Creamy Coconut Shrimp Buffet Style (Printable version)
Tender shrimp in a luscious coconut milk sauce with vegetables and aromatic spices.
# What you'll need:
→ Seafood
01 - 3.3 lbs large shrimp, peeled and deveined, tails on or off
→ 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 (gluten-free if needed)
10 - 2 tbsp brown sugar
11 - 1 tbsp lime juice
12 - 1 tsp chili flakes (optional)
→ Garnish
13 - 4 spring onions, chopped
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges
# Directions:
01 - Pat the shrimp completely dry with paper towels and set aside while preparing the sauce base.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent and softened.
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 sauce simmer uncovered for 5 to 8 minutes, stirring occasionally, until slightly reduced and thickened.
06 - Add prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring gently, until shrimp turn pink and opaque throughout.
07 - Stir in lime juice and chili flakes if using. Taste sauce and adjust seasoning with additional fish sauce or brown sugar if needed.
08 - Transfer to a chafing dish or serving platter. Scatter spring onions and cilantro over the top. Arrange lime wedges around the edge. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every shrimp like a warm hug, and nobody will guess it took 40 minutes from start to finish
- It sits beautifully at buffet temperature for hours, actually developing more flavor as it rests
02 -
- Overcooking the shrimp is the number one mistake and they go from perfect to rubbery in literally one minute, so watch them like a hawk
- The sauce continues to thicken as it sits on the buffet table, which is actually perfect because it clings even better to the shrimp
03 -
- If you accidentally overcook the shrimp, immediately remove them from the sauce and serve them separately because leaving rubbery shrimp in hot liquid makes them worse
- The secret to restaurant-style sauce is simmmering it uncovered so the water evaporates and concentrates the coconut flavor