Creamy Coconut Shrimp



2 tablespoons olive oil

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

ΒΌ teaspoon ground ginger

1 (14-oz can) diced tomatoes, well drained

1 cup canned unsweetened coconut milk, (shake can before opening)

Lime juice, to serve

Chopped fresh cilantro, for garnish

Chopped fresh basil, for garnish



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.


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