Creamy Coconut Shrimp Buffet Style (Printable Version)

Luscious shrimp in velvety coconut sauce, ideal for gatherings and celebrations.

# What You Need:

→ Seafood

01 - 3.3 lbs large shrimp, peeled and deveined, tails on or off

→ Coconut Sauce

02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 red bell peppers, thinly sliced
07 - 2 cans (13.5 oz each) full-fat unsweetened coconut milk
08 - 2 tbsp fish sauce
09 - 1 tbsp soy sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp lime juice
12 - 1 tsp chili flakes

→ Garnish

13 - 4 spring onions, chopped
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges

# How To Make:

01 - Pat the shrimp dry thoroughly with paper towels and set aside on a plate.
02 - Heat vegetable oil in a large skillet or buffet pan over medium heat. Add onion and sauté for 3 minutes until translucent.
03 - Add garlic, ginger, and red bell peppers to the pan. Cook for 2 minutes until fragrant and peppers begin to soften.
04 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
05 - Let the sauce simmer uncovered for 5–8 minutes, stirring occasionally, until slightly thickened.
06 - Add shrimp to the sauce and cook for 3–5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
07 - Stir in lime juice and chili flakes. Taste and adjust seasoning as needed.
08 - Transfer to a buffet chafing dish or serving platter. Garnish with spring onions, cilantro, and lime wedges. Serve hot.

# Expert Advice:

01 -
  • The sauce holds beautifully on a buffet table staying creamy and luscious even after sitting out for a party
  • Everything cooks in one pan which means less cleanup and more time with your guests
  • The balance of sweet coconut aromatic spices and bright citrus creates this exotic flavor that feels special without being fussy
02 -
  • Overcooked shrimp become rubbery fast so watch them closely during those final 3 to 5 minutes and remove them from heat the moment they turn pink
  • Coconut milk can separate if boiled too vigorously so keep the sauce at a gentle simmer and stir frequently
  • The sauce continues to thicken as it sits so slightly underthickening during cooking is better than ending with something gloppy
03 -
  • Shake your coconut cans well before opening because the cream often separates and settles at the top
  • If your sauce looks slightly grainy after refrigeration whisk it vigorously while reheating and it will smooth back out

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