If you’re craving a restaurant-quality meal that comes together in less than 20 minutes, this Thai Coconut Shrimp recipe is guaranteed to become your new weeknight favorite. Thai food is one of our favorite things, so being able to make it at home saves us a lot of money.
Want another amazing Thai dish? Try my Panang Curry Recipe.
Delicious shrimp and earthy button mushrooms are simmered in a rich, Chinese chili-infused coconut milk sauce. Fresh Thai basil, aromatic garlic, zesty lime juice, and chili spice give it an authentic flavor profile. Served hot over a fluffy bed of white rice, this gluten-friendly dish delivers the ultimate balance of sweet, savory, creamy, and spicy flavors in every single bite.
This Thai Coconut Shrimp recipe is easy and delicious. The most involved part of the recipe is peeling and deveining the shrimp. Often, I purchase frozen, deveined shrimp and just defrost them before using to take away the time-consuming component.
This is a great meal to entertain guests with, especially if you can prep the shrimp and mushrooms beforehand and have it all ready to throw in the wok. The cooking time is less than 10 minutes.
This recipe was handed down to me by one of my foodie friends. I grew up down the street from this woman, and her daughter and I played together all the time. We grew up together and have stayed lifelong friends. They are a family who enjoys creating and eating food, and this woman created her own family cookbook of their favorite recipes. It was a gift she handed down to her family. We are like family, so we got a copy too. There hasn’t been any recipe of hers that I have tried that I don’t make over and over. I think you’ll enjoy this one too.
Shrimp can always be replaced with sliced chicken. It would just need to be cooked longer.
Note: This recipe was originally written in 2014, but it was updated more recently with a recipe card and new photos.
Thai Coconut Shrimp
Ingredients
- 2 lbs. Medium Raw Shrimp
- 1/2 lb. Small Button Mushrooms
- 2 Tbsp. Peanut Oil
- 2 Tbsp. Butter
- 6 Cloves Garlic Minced
- 1/2 Cup Fresh Chopped Red Thai Basil
- 1/2 Cup Chopped Green Onions
- 1 Can Unsweetened Coconut Milk can use lite
- 2 Tbsp Dry White Whine
- 2-3 tsp Chinese Chili Sauce
- 1/2 tsp Salt
- 2 Tbsp Cornstarch
- 2 Tbsp Fresh Lime Juice
Instructions
- Shell and devein the shrimp, splitting them nearly in half. Pat dry and refrigerate until ready to cook.
- “Wash” mushrooms and trim off the ends of the stems; set aside. I say “wash” because this involves rubbing them clean with your fingers. Mushrooms become waterlogged if they are soaked in water, so you want to avoid that.
- For the sauce, in a small bowl, combine coconut milk, white wine, chili sauce, and salt. Set aside.
- Combine cornstarch with an equal amount of water. Set aside.
- Place the sauté pan over medium-high heat. When very hot, add oil and butter.
- When the butter melts and begins to bubble, add the garlic.
- Sauté for a few seconds, then add shrimp. Stir and toss the shrimp until the shrimp just turns opaque. Add mushrooms, fresh basil, and green onions. Stir-fry for 15 seconds, and then add coconut milk.
- When the mixture comes to a low boil, stir in a little of the cornstarch mixture to lightly thicken.
- Stir in the lime juice.
- Serve over rice noodles or rice. Enjoy!
Want More Great Thai Recipes?
Restaurant Quality Pad Lee Mow – Drunken Noodles
