Coconut Lime Shrimp
⏲ ~19 min total · prep 15 · cook 4 · 4 servings
Lunch⏱ 20 min total🔥 3.1g net carbs⚡ ≈492 kcal/serving~23% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 1 1/2 lb large shrimp (16/20 count), peeled and deveined, tails left on
- 1 cup full-fat canned coconut milk, stirred until smooth
- 2 tbsp coconut oil
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1/2 tsp red pepper flakes
- 1 lime: finely grated zest plus 2 tbsp juice
- 1/4 cup chopped cilantro
- 3/4 tsp fine salt
Instructions
- Rinse the shrimp in a colander and spread on towels, pressing a second towel on top — wet shrimp steams instead of searing.
- Melt the coconut oil in a 12-inch skillet over medium-high heat; sear the shrimp in one layer 1 minute per side, just until the tails curl and the flesh turns opaque at the edges, then transfer to a plate.
- Lower the heat to medium, add the butter, garlic, ginger, and pepper flakes, and stir 45 seconds until fragrant but not browned.
- Pour in the coconut milk, scrape up the seared bits, and simmer 3-4 minutes until it thickens enough to coat the back of a spoon.
- Return the shrimp with any collected juices and toss 1 minute to warm through, then pull the pan off the heat before adding the lime zest, lime juice, salt, and cilantro — acid off the heat keeps the sauce bright.
- Taste and add a squeeze more lime if the sauce tastes flat, and serve immediately.
Why this recipe works
- Sear, then sauce The shrimp get 1 minute a side alone in coconut oil, then wait on a plate while the sauce builds. Returned at the end, they warm through without turning rubbery.
- Reduced to a coat Three or 4 minutes of simmering thickens the coconut milk until it clings to a spoon. A thinner sauce slides off and puddles at the bottom of the bowl.
- Lime off the heat Zest and juice go in after the pan leaves the burner, which keeps the acid bright instead of cooked. The sauce tastes sharper for it.
Tips for making this recipe well
Two towels, no dampness
Press the rinsed shrimp between towels until they stop leaving water. Wet shrimp steams in its own juice and never takes on color.
The curl tells you
Shrimp are done when the tails curl tight and the flesh turns opaque at the edges. Past that curl they tighten into rubber fast, so pull them early.
Full-fat coconut milk only
The recipe counts on the thick cream in a full-fat can to reduce into a sauce. Light versions stay watery no matter how long they simmer.
Scrape the browned bits
Pour the coconut milk in and stir the seared bits off the pan bottom. That fond dissolves into the sauce and deepens it for free.
Taste before it leaves the kitchen
Coconut milk can taste flat until the salt and lime land. Give it a final squeeze and a stir before serving.
Serving suggestions
Serve straight from the skillet while the sauce still steams, with the cilantro scattered over and lime wedges close by. It spoons neatly over cauliflower rice, which catches the sauce that would otherwise pool. A serving comes to 3.1 g net carbs, and the dish runs from cutting board to table in 20 minutes, so pour the drinks before the shrimp hit the pan. Cucumber salad on the side suits the heat from the pepper flakes.
Storage and meal prep
Refrigerate leftovers with the sauce in a covered container for 3 to 4 days. Reheat low and slow in a skillet; a hard boil tightens the shrimp and can split the coconut milk. It freezes for 2 to 3 months, though the sauce may separate as it thaws, so whisk it firmly while reheating and expect slightly looser shrimp. Day two over cauliflower rice makes a fine lunch.
Variations worth trying
- Basil instead of cilantro Thai basil or regular basil stands in for the cilantro and leans the dish toward Thailand. Tear the leaves in at the end with the lime.
- More heat Double the red pepper flakes or add a sliced fresh chili with the garlic. The coconut milk rounds the burn without hiding it.
- Scallops work Sea scallops sear in the same 1-minute-a-side window and finish in the sauce the same way. Dry them well like the shrimp.
- Lettuce cups Spoon the finished shrimp into butter lettuce cups for a fork-and-finger lunch. Keep the sauce light so the cups hold.
Frequently asked questions
Why leave the tails on?
Tails give you a handle for eating and protect the most tender end of the shrimp during the sear. Diners can pinch them off in the bowl.
Can I use light coconut milk?
It works but it never reduces into a sauce that clings to a spoon. If that is what you have, simmer longer and expect a thinner, less rich result.
How do I know the shrimp are done?
Look for tight curled tails and flesh that has turned opaque at the edges. They carry over in the sauce, so pull them the moment that happens.
Can I prep anything ahead?
Mince the garlic, grate the ginger, and stir the coconut milk smooth in the morning. The actual cooking runs under 10 minutes, so the rest waits until you eat.
How many net carbs?
One serving runs 3.1 g net carbs. The lime, garlic, and ginger carry most of it, since shrimp and coconut milk add very little.
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