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This creamy coconut shrimp recipe is made with simple, healthy ingredients like coconut milk, chili powder, garlic, lime, and basil. It’s so quick and easy to make for dinner and tastes absolutely DELICIOUS! Recipe is dairy-free and gluten-free.

Overhead photo of creamy coconut shrimp with chili powder and basil on a white plate and wood cutting board.

Shrimp are one of my favourite quick and easy proteins to make. While you can’t go wrong with a simple garlic shrimp recipe, I love finding and sharing new ways to add flavour to these little shellfish. This creamy coconut shrimp recipe is no exception. The sauce is seriously so flavourful and all you need is one pan to make it!

As a dietitian, I’m happy to share that shrimp has a bunch of nutrition benefits which I get into below. The other 8 ingredients you need for this recipe are also super simple and nutritious.

Finally, in this post I also share a bunch of things you can serve this coconut shrimp with to round out your meal. The sauce goes SO well with the sides too (particularly whole grains). Enjoy!

Want more shrimp recipe inspiration? Check out my roundup of 15+ easy, healthy shrimp recipes for more ideas!

Overhead photo of creamy coconut shrimp with chili powder and basil on a white plate.

What You Need To Make This Recipe

This creamy coconut shrimp recipe is only 9 simple ingredients:

  • shrimp
  • olive oil
  • garlic
  • canned coconut milk
  • chili powder
  • lime
  • honey
  • fresh basil

Full ingredient measurements + instructions are located in the recipe card at the bottom of this post.

Overhead photo of a wood cutting board with small bowls of ingredients on top.

What To Serve With Coconut Shrimp

As a dietitian, I always recommend balancing your meal with a source of protein, complex carbs, healthy fats, and fibre-rich veggies.

Since shrimp is a protein and the coconut sauce here is a fat source, I would pair this shrimp with a source of complex carbs like quinoafarro, or brown rice. Be sure to pour any extra sauce on top – it’s so good mixed into the grains, I promise!!

For a side of veggies, why not try one of the easy recipes below:

Storage & Reheating Notes

Leftovers of this recipe can be kept in an airtight container in the fridge for 3-4 days. To reheat – simply pop the leftovers in the microwave or warm them up in a pan on the stovetop.

Overhead photo of creamy coconut shrimp with chili powder and basil in a large pan.

Shrimp Nutrition & Health Benefits

Shrimp is not only so easy to cook, but it’s chock-full of nutrition and health benefits. For instance, shrimp is:

  • an excellent source of high-quality, complete protein – a standard 3-ounce or 85-gram serving provides 18 grams
  • a good source of micronutrients like selenium, B12, phosphorus, niacin, zinc, magnesium, and iron
  • a good source of omega-3 fatty acids, which support the health of your heart and brain
Overhead photo of creamy coconut shrimp with chili powder and basil on a white plate.

More Easy, Healthy Shrimp Recipes

Did you give this Creamy Coconut Shrimp Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Creamy Coconut Shrimp With Chili Powder & Lime

This creamy coconut shrimp recipe is made with simple, healthy ingredients like coconut milk, chili powder, garlic, lime, and basil. It's so quick and easy to make for dinner and tastes absolutely DELICIOUS! Recipe is dairy-free and gluten-free.
Overhead photo of creamy coconut shrimp with chili powder and basil on a white plate and wood cutting board.
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Ingredients

  • Approx. 36 med-large shrimp, thawed, deveined + tails removed (about 450g or 1 lb)
  • 1 Tbsp olive oil
  • Salt + pepper, to taste

Sauce:

Garnish:

  • 5-10 leaves fresh basil, chopped

Instructions

  • Toss shrimp with olive oil, salt, and pepper in a small bowl.
  • Heat a large pan over medium-high heat on the stovetop. Once hot, add shrimp to the pan leaving adequate space between each piece. Cook for 1 minute per side. Remove and set aside in a clean bowl. You will likely have to do this in batches!
  • Once shrimp is cooked, add garlic to the same skillet and cook for about 2 minutes until fragrant. If needed, you can add a splash more olive oil, but there should still be some leftover from the shrimp.
  • Add coconut milk, chili powder, lime juice, honey, salt, and pepper to the pan with garlic. Stir and allow to simmer for about 5 minutes.
  • Stir shrimp back in and allow to cook for another 1-2 mins, until warmed up. Remove from heat and allow to sit for a couple minutes (this will allow the sauce to thicken a bit!)
  • Serve over whole grains, as desired. Garnish with fresh basil + enjoy!

Notes

*STORAGE & REHEATING: Leftovers of this recipe can be kept in an airtight container in the fridge for 3-4 days. To reheat – simply pop the leftovers in the microwave or warm them up in a pan on the stovetop.
*GARNISHES: While the basil tastes great here, you could swap it with another fresh herb like parsley or cilantro!
*SERVE WITH: Since shrimp is a protein and the coconut sauce here is a fat source, I would pair this shrimp with a source of complex carbs (like quinoafarro, or brown rice) as well as some simple sautéed or roasted veggies to balance out the meal. Be sure to pour any extra sauce on top – it’s so good mixed into everything, I promise!!
  • If you’d like, you can also serve this with some toasted, crusty bread for slopping up the rest of the sauce 🙂

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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