Creamy Coconut Shrimp Buffet Style (Print Version)
Luscious shrimp in velvety coconut sauce with aromatics, ideal for gatherings and pairs beautifully with rice or noodles.
# What You Need:
→ Seafood
01 - 3.3 lbs large shrimp, peeled and deveined, tails removed
→ 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 - 27 oz (2 cans) full-fat unsweetened coconut milk
08 - 2 tbsp fish sauce
09 - 1 tbsp gluten-free soy sauce
10 - 2 tbsp brown sugar
11 - 1 tbsp fresh lime juice
12 - 1 tsp chili flakes
→ Garnish
13 - 4 spring onions, chopped
14 - 0.5 cup fresh cilantro, chopped
15 - Lime wedges for serving
# How-To Steps:
01 - Pat shrimp completely dry with paper towels to ensure proper searing. Set aside while preparing sauce base.
02 - Heat vegetable oil in large skillet or buffet pan over medium heat. Add chopped onion and sauté 3 minutes until translucent and fragrant.
03 - Add minced garlic, grated ginger, and sliced red bell peppers. Cook 2 minutes until peppers begin to soften and aromatics release fragrance.
04 - Pour coconut milk into pan with fish sauce, soy sauce, and brown sugar. Stir thoroughly to dissolve sugar and bring mixture to gentle simmer.
05 - Let sauce simmer uncovered 5-8 minutes, stirring occasionally, until slightly thickened and coats back of spoon.
06 - Add prepared shrimp to sauce. Cook 3-5 minutes, stirring gently, until shrimp turn pink and opaque throughout.
07 - Stir in lime juice and chili flakes. Taste sauce and adjust seasoning with additional fish sauce or lime juice if needed.
08 - Transfer to chafing dish or serving platter. Scatter spring onions and cilantro over top. Arrange lime wedges around edge. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce keeps perfectly warm for hours making it ideal for parties and buffet setups
- Even people who swear they dont like coconut cream sauce end up asking for seconds
- Everything happens in one pan so cleanup is almost nonexistent
02 -
- Overcooked shrimp becomes rubbery and tough so remove them from heat the moment they turn completely pink
- The sauce continues thickening as it sits so do not overreduce it during the initial simmer
- Fish sauce smells intense in the bottle but dissolves into a rich savory background flavor in the finished dish
03 -
- Toast the dried chili flakes in the hot oil for thirty seconds before adding the onion to release their essential oils
- Make the sauce base a day ahead and refrigerate it then just reheat and add fresh shrimp when ready to serve