Chipotle Cheddar Cauliflower Black Bean Enchiladas.
Sharing an easy…let’s make this weeknight feel special…dinner, Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles. Spicy, garlicky, and gingery shrimp, pan seared and tossed with a touch of butter and coconut milk. This dish is creamy, saucy, a touch salty, and just a little spicy. It’s served over rice noodles and comes together in no time at all (about 30 minutes). Perfect for busy weeknights when you’re looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.
Recipes like this saucy shrimp are my favorite. This shrimp has a mix of flavors, fusion food as some might say. It’s quick, it’s saucy, relatively healthy (there’s some sneaky greens in all that sauce), and just an all around delicious meal.
Traditionally garlic shrimp is more of an Italian dish, and is served simply with butter and lemons. But I wanted to put a twist on the classic and switch things up a bit.
So I threw in some Thai flavors by adding creamy coconut milk, a squeeze of fresh lime, and rice noodles. Yes, it’s different, and I will probably get criticized for this not being “authentic” over on Instagram (if you don’t have something nice to say, don’t say anything at all, right?). But hey, my purpose here is to provide you guys with easy and delicious recipes, this shrimp is both, so all is good.
The shrimp is first tossed with a little olive oil, garlic, ginger, and spicy jalapeño. These are the main flavors, so if you don’t love garlic, this recipe might not be for you. And if you want to tame the spice level, just use one jalapeño.
Let the shrimp sit a few minutes and cook the rice noodles. I really love using vermicelli rice noodles, but any noodle works, so use your favorite.
Next, cook up some bacon. It adds a really deep flavor and a hint of saltiness that is delicious. Go with me on this. Now, pan sear the shrimp. The key is to remove the shrimp from the garlic marinade. If you cook the shrimp in the marinade, the shrimp with steam, and the garlic will burn. So first remove the shrimp, cook, add the butter, and then add all of that garlicky marinade. As the butter melts, the garlic caramelizes around the shrimp creating truly the most mouth-watering smell (and delicious sauce).
This is that moment you know the recipe is going to be good…so good.
At this point, I like to remove half of the shrimp and save it for topping. Honestly, you don’t have to do this step. You can instead leave the shrimp in the skillet and combine it with the coconut milk. I just like to remove some of the shrimp so that it stays crisp…and if being truly honest, for photo purposes.
Once the coconut milk has been added, the shrimp looses it’s crispness a bit. It’s also a little more visually appealing to have a few shrimp sitting atop the rice noodles. And we all know that I’m all about a visually good-looking dish…
You guys always ask if I do anything special to the food for photos, and the answer really is no. But I like to add garnishes or pull out tricks like this one…
If you have something extra saucy, or you’re making a soup and want to keep the dish both colorful and full of texture. To create a beautiful looking dish, remove a little bit of one of the main elements of the recipe. In today’s case the shrimp. But think along the lines of keeping out some of the chickpeas in a curry, or the noodles in a soup, things like that. Then reserve them for topping the dish just before serving. Again, this is not necessary for flavor purposes. But if you want to create that “Instagram worthy” food photo, this is one of my go-to tricks to really make food pop off the page, as seen in the cacio e pepe, lemon garlic chicken soup, and herb salad.
Okay, styling talk over. Moving along now.
Once I’ve removed half the shrimp from the skillet, I add the coconut milk. I know the coconut milk might seem like an odd ingredient to add, but as I mentioned, I wanted to put my own twist on a classic, and the coconut milk creates a creamy, flavorful sauce.
It’s beyond good. Especially with the rice noodles. It’s kind of like Italian meets Thai. A weird, but delicious mash-up that’s just a touch cozy, a touch on the healthy side, and all things good. And quick, which is always a very nice bonus!
If you make this saucy garlic shrimp, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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A hit soup but needs something extra. I wouldn’t bother marinating the shrimp in the future, it carries no flavour into the meat, and trying to pick the shrimp out of the marinate to cook and sear is tedious due to the garlic and jalapeño. I found the smell of the soup was mouth watering but the taste didn’t follow through. I added more lime this time and decided next time I make this dish it needs some small red chillies thrown in for heat, more lime and maybe even a dash of lemongrass. Definitely going to be adding this soup to the recipe box!
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! Thanks for sharing your feedback! xx
This one was so good! First time cooking rice noodles. Just as easy as pasta. I doubled the marinade since I didn’t really have any reserve after putting the shrimp in the pan. I don’t have much cooking experience, so could have done something wrong. But it was oh so tasty!
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
This recipe is on frequent rotation in our house! Major crowd-pleaser and easy to substitute proteins/veggies with whatever I have in the fridg. I’d give it 6 stars if I could.
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Easy to put together and so tasty! Big pay off for minimal effor. Perfect as is and it’s easy to see where I can riff off of this with other proteins and add veg for variety – now in regular rotation!
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Have made this three times, once with my daughter to try it. Once for a dinner party, everyone LOVED it. Then again for our family reunion, BIG HIT!
Fantastic! I truly appreciate you making this recipe so often and sharing your feedback, I am so glad it has been tasty for you! xT
I always follow the recipe’s instructions to get a feel for what they are supposed to taste like. I then adjust and season to my taste, ie, more salt or garlic, etc.
I will try this recipe soon, seems to be a good one.
Thanks Haydee! I hope you love the dish! xx
This was pretty good, but a tiny bland. It’s better if you let the noodles sit and soak up some of the juice.
Thanks so much for trying this recipe and sharing your feedback, sorry to hear you found the dish bland. Let me know if there is any way that I can help! xx