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A close-up of seared jumbo shrimp with char marks in a thick coconut milk sauce. (Creamy Coconut Garlic Shrimp)

Creamy Coconut Garlic Shrimp with Seared Jumbo Skillet Prawns

This Creamy Coconut Garlic Shrimp features jumbo prawns seared to perfection in a cast iron skillet, then simmered in a rich, ivory coconut milk sauce with golden garlic and fresh herbs. A 20-minute gourmet dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) Jumbo Shrimp Peeled and deveined, tails on
  • 2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
  • 6 cloves Garlic Minced
  • 1 can (400ml) Full-Fat Coconut Milk Canned, not carton
  • 1/2 tsp (2g) Salt To taste
  • 1/4 tsp (1g) Black Pepper Freshly ground
  • 1/4 cup (15g) Fresh Flat-Leaf Parsley Finely chopped
  • 1 tsp (2g) Dried Red Chili Flakes Adjust to heat preference

Equipment

  • 1 Black Cast Iron Skillet 12-inch preferred for best searing surface.
  • 1 Wooden spoon For deglazing the pan fond.

Method
 

Searing the Shrimp
  1. Pat the jumbo shrimp completely dry with paper towels and season lightly with salt and pepper.
  2. Heat oil in the cast iron skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes until vibrant pink with visible char marks. Flip and cook 1 more minute. Remove to a plate.
Creating the Sauce
  1. Reduce heat to medium. Add minced garlic to the skillet and sauté for 45-60 seconds until golden-brown and fragrant.
  2. Pour in the coconut milk, scraping the bottom of the pan to release the flavorful fond. Simmer for 3-5 minutes until the ivory sauce thickens enough to coat a spoon.
Finishing
  1. Return shrimp to the skillet and toss to coat in the thick sauce for 1 minute.
  2. Turn off heat. Top with a heavy garnish of chopped flat-leaf parsley and dried red chili flakes. Serve immediately.

Notes

Always use full-fat canned coconut milk for the opaque ivory texture.
Do not overcrowd the skillet or the shrimp will steam instead of char.