Skip to content
Skillet Night
Asian 3 min read

Coconut Lime Shrimp Skillet

Coconut lime shrimp skillet simmers juicy shrimp in a creamy coconut-lime ginger sauce in about 25 minutes. Fast Thai-inspired weeknight skillet dinner.

Coconut Lime Shrimp Skillet

Shrimp love a quick sauce, and coconut milk plus lime is the weeknight shortcut to something that tastes like takeout Thai without a long ingredient list. The shrimp sear first for color, then a ginger-garlic coconut sauce reduces in the same skillet until it coats a spoon.

Rice on the side soaks up every drop. You are looking at about 25 minutes if the shrimp are already peeled.

Ingredients

  • 1 lb (454 g) large shrimp, peeled and deveined
  • ¾ tsp kosher salt, divided
  • ¼ tsp black pepper
  • 1 Tbsp (15 ml) neutral oil
  • 1 Tbsp (14 g) butter, optional
  • 1 small shallot or ½ small onion, minced (about ⅓ cup / 50 g)
  • 1 red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tbsp grated fresh ginger
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 Tbsp (15 ml) fish sauce or low-sodium soy sauce
  • 1 tsp brown sugar or honey
  • 1 tsp lime zest
  • 2 Tbsp (30 ml) fresh lime juice
  • Pinch of red pepper flakes or ½ tsp Thai chili paste, optional
  • ¼ cup (10 g) chopped cilantro or Thai basil
  • Cooked jasmine rice, for serving
  • Lime wedges

Method

  1. Pat shrimp dry; season with ½ tsp salt and pepper. Heat oil in a 12-inch skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink and curled. Transfer to a plate (they will finish in the sauce).
  2. Lower heat to medium. Add butter if using, then shallot and bell pepper; cook 3 minutes until softened. Stir in garlic, ginger, and red pepper flakes if using; cook 30 seconds.
  3. Pour in coconut milk, fish sauce, brown sugar, lime zest, and remaining ¼ tsp salt. Simmer 3–4 minutes until slightly thickened.
  4. Return shrimp and any juices. Simmer 1–2 minutes until shrimp are opaque and coated.
  5. Off heat, stir in lime juice and most of the herbs. Taste for salt and acid.
  6. Serve over rice with remaining herbs and lime wedges.

Cook's note

Full-fat coconut milk gives you a sauce that actually clings; light coconut milk stays thin. Pull the shrimp early — they go rubbery fast if they boil hard in the sauce.

What to serve with it

Jasmine rice, rice noodles, or cauliflower rice. Steamed broccoli or a cucumber salad keeps the plate fresh.

Make-ahead and leftovers

Mix the sauce ingredients (except lime juice) up to 2 days ahead. Leftover shrimp keep 2 days; reheat gently so they do not toughen. Not ideal for freezing.

Troubleshooting

**Sauce thin?** Simmer 2–3 minutes more before returning shrimp, or mash a few pepper pieces into the sauce. **Shrimp tough?** They cooked too long — sear less next time. **Too rich?** Extra lime juice and a pinch of salt brighten it.