Description
This easy creamy coconut shrimp is a one-skillet meal made with seasoned sautéed shrimp in a rich sauce of coconut milk, diced tomatoes, garlic, ginger, and basil.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds raw shrimp, peeled, deveined, tails on or off
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 8 fresh basil leaves, finely chopped
- ¼ teaspoon ground ginger
- 14 ounces can diced tomatoes, well drained
- 1 cup canned unsweetened coconut milk, shaken before opening
- Lime juice, to serve
- Chopped fresh cilantro, for garnish
- Chopped fresh basil, for garnish, optional
Instructions
1. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
2. Season shrimp with salt, pepper, and paprika.
3. Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside.
5. Wipe down the skillet, set it over medium-high heat and add remaining olive oil.
6. To the heated oil add the onions and cook for 3 minutes, or until softened.
7. Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.
8. Add diced tomatoes and cook for 3 minutes, or until just softened.
9. Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
10. Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.
11. Remove from heat.
12. Squeeze lime juice over the shrimp.
13. Garnish with cilantro and basil.
14. Serve.
Notes
For best flavor, use full-fat canned coconut milk.
If you like it spicy, add a pinch of red pepper flakes or chopped chili with the garlic.
Serve over steamed rice or with crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 462
- Sugar: 6g
- Sodium: 1778mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 572mg