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Garlic Shrimp Coconut Milk Sauce Pinterest

Thai style garlic shrimp and coconut milk sauce, briefly stir-fried shrimp in creamy garlicky coconut milk sauce, a flavorful meal ready in 30 minutes!

What I like most with Asian stir-fry recipes is that they are so flavorful with their blends of spices, ready in no time, mostly use only one pan!

How is this garlic shrimp and coconut milk sauce made:

  • Add all the ingredients for the sauce except coconut milk to a medium bowl, stir and set aside
  • Cook the jumbo shrimp on both sides, set aside
  • Cook the mushrooms, add the sauce, cook until reduced and thickened, add the shrimp, cook just to re-heat

What type of shrimp did I use:

  • For this recipe, I used raw extra jumbo shrimp size 16/20, I always prefer to buy raw shrimp because I like to cook them to the minute and I find that the store-bought cooked shrimp are always overcooked and a bit gummy
  • I added small/mini shrimp, cooked and peeled, mostly to give some volume to the recipe, adding mini shrimp and mushrooms is a great way to make more at low cost and few added calories
  • Both types of shrimp were fresh but you can use frozen ones, rinse them under cold water to thaw, it only takes a few minutes, drain them and pat them dry with kitchen paper

Can this garlic shrimp in coconut milk sauce be made in advance:

  • You can make this dish in advance, I just wouldn’t mix the shrimp and sauce until ready to serve so as not to overcook the shrimp. When you are ready to serve, re-heat the sauce, once the sauce is hot, add the shrimp and cook 2 minutes

About the ingredients for the sauce:

  • Sweet and Sour sauce: can be replaced by an additional teaspoon of sugar
  • Oyster sauce is the kind of fish sauce used in Thailand, I like it better than the Chinese fish sauce (nam pla), it’s milder in flavor and doesn’t smell so bad as fish sauce
  • I like spicy food, therefore I added Sriracha, any hot pepper sauce will do, it is also optional, if you don’t like spicy food, just omit it

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 0 h 30

Recipe :


12 shrimp, size extra jumbo 16/20, raw, peeled, deveined

7 oz. (200 g.) small/mini shrimp, cooked and peeled

1 garlic clove, thinly chopped

Salt and pepper to taste

3 large Cremini mushrooms, sliced thinly


1 tsp ginger powder

1 tbsp. soy sauce

1 tbsp. sweet and sour sauce

1 tbsp. oyster or fish sauce (nam pla)

1 tsp Sriracha or any pepper sauce

1 tsp sugar

1/2 cup (120 ml) white wine

400 ml coconut milk


Into a medium bowl, add all the ingredients for the sauce except the coconut milk, stir, set aside

Into a high sided frying pan, heat 2 tbsp. vegetable oil on medium/high, add the jumbo shrimp and garlic, season with salt and pepper, cook on both sides until the shrimp just turn orange, add the mini shrimp, cook 1 minute, remove from the pan and set aside

Into the same pan, add some vegetable oil if necessary, cook the mushrooms until their water is all evaporated, add the sauce, cook until reduced to half, add the coconut milk, bring to boil, cook 2 to 3 minutes, stirring from time to time, taste and adjust seasoning, add the shrimp, cook just to re-heat

Serve with your choice of jasmine rice, rice noodles or any noodles you like