Creamy Coconut Shrimp Buffet (Printable)

Tender shrimp in velvety coconut sauce with peppers and aromatics. Perfect for gatherings.

# What You Need:

→ Seafood

01 - 3.3 lbs large shrimp, peeled and deveined

→ Coconut Sauce

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

→ Garnish

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

# How-To Steps:

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

# Helpful Tips:

01 -
  • The sauce keeps beautifully on a buffet setting, actually tasting better as it sits
  • People assume it took hours but you are done in under an hour
  • That combination of sweet coconut and savory seafood feels like restaurant quality
02 -
  • Coconut milk separates if you boil it hard, keep it at a gentle simmer
  • The sauce continues thickening as it stands, so do not reduce it too much
  • Shrimp cooks shockingly fast, have your garnishes ready before you add them to the pan
03 -
  • Buy shrimp already peeled and deveined if you are cooking for a crowd, your future self will thank you
  • Shake your coconut milk cans before opening, sometimes the cream separates and settles at the bottom

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