coconut milk shrimp (a recipe)

I love when the jumbo easy-peel shrimp goes on sale at the grocery store because I love to make this coconut milk shrimp dish.

It’s super easy to make! I honestly think the part that takes the longest is deveining the shrimp, but then again, I am the pickiest person when it comes to doing that (ask my husband) so it might not take you as long as it takes me.


1 pound of jumbo easy-peel shrimp, shells removed, deveined*
1 can of coconut milk (not the low fat stuff!)
2 shallots, sliced
2 shoots of green onions/scallions
3 or 4 cloves of garlic
1/2 a stick of butter
salt and pepper


1. In a large saucepan about 2 inches deep, melt 1/2 the butter over medium heat and add the sliced shallots. Season with salt and pepper, stir occasionally, and let them soften (about 5 minutes).
2. Add the garlic cloves (I like to put them in whole so that you can remove them easier later if you don’t want to eat them and have garlic breathe the next day), turn up the heat to high, and add the shrimp.
3. Let the shrimp get cooked on one side before stirring and flipping them over (about 2 minutes). Add the green onions and the remaining 1/2 of the butter.
4. Once the shrimp are nice and pink, add the coconut milk. Stir and let it get back up to a little bit of a boil. Then turn the heat down to really low and let it simmer for another 5 minutes.
5. Serve over rice and enjoy!

*I put that asterisk next to deveining because when I say I’m picky about deveining, I mean I devein the backside of the shrimp and the belly of the shrimp too. I know, it’s a bit much but that stuff creeps me out.


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