Garlic Shrimp Coconut Milk Sauce

 Garlic Shrimp Coconut Milk Sauce

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!


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


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

2-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

3-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

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