Creamy Coconut Shrimp
This easy creamy coconut shrimp is a one-skillet meal made with seasoned sauteed shrimp prepared in a sauce with coconut milk, diced tomatoes, ginger, garlic, and basil.
Servings: 4
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 (shake the can before opening)
- Lime juice to serve
- Chopped fresh cilantro for garnish
- Chopped fresh basil for garnish, optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
- Season shrimp with salt, pepper, and paprika.
- Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.
- Remove shrimp from skillet and set aside.
- Wipe down the skillet, set it over medium-high heat and add remaining olive oil.
- To the heated oil add the onions and cook for 3 minutes, or until softened.
- Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.
- Add diced tomatoes and cook for 3 minutes, or until just softened.
- Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
- Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.
- Remove from heat.
- Squeeze lime juice over the shrimp.
- Garnish with cilantro and basil.
- Serve.
Nutrition
Calories: 462kcal | Carbohydrates: 11g | Protein: 49g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 572mg | Sodium: 1778mg | Potassium: 638mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1115IU | Vitamin C: 28mg | Calcium: 360mg | Iron: 6mg
