Easy Creamy Coconut Shrimp Recipe (Thai Style)
This Creamy Coconut Shrimp Recipe is the perfect quick weeknight dinner that the whole family will love. The next time you need a delicious and decadent seafood dish with a touch of spice, try this one out.
Servings: 4 servings
Calories: 393kcal
Ingredients
- 1 tbsp coconut oil divided
- 1 lb frozen shrimp deveined, tails off, peeled
- 1 tsp paprika
- salt & black pepper
- ½ red onion
- 3-4 cloves garlic minced
- ¼ tsp ground ginger
- 5 fresh basil leaves
- 1 can diced tomatoes 14 oz, drained
- 1 can full fat coconut milk
- 1 tsp sriracha
- fresh lime juice to serve
- more fresh basil to serve
Instructions
- Heat 1/2 tbsp coconut oil in a large skillet or saucepan over medium heat. Add shrimp and cook for 1-2 minutes on each side.
- Cook the shrimp in batches so you don’t overcrowd the skillet. Set the shrimp aside.
- Using the same skillet, heat the remaining coconut oil and add the chopped onion. Cook for 5-8 minutes, or until onions are translucent.
- Add the garlic, ginger and fresh basil to the skillet and cook for 1 minute.
- Add in the strained diced tomatoes and cook until they are soft. Then add in the coconut milk and bring to a simmer over medium-high heat for 6-7 minutes until slightly reduced and thickened.
- Add the sriracha to spice it up, then add shrimp to the sauce and cook for 1 to 2 minutes to heat the shrimp. Season with more salt and pepper.
- Remove from heat and top with chopped scallions, more fresh basil, red pepper flakes, or whatever else you desire. Serve over rice and enjoy!
Nutrition
Serving: 1grams | Calories: 393kcal | Carbohydrates: 12g | Protein: 29g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Cholesterol: 239mg | Sodium: 1382mg | Fiber: 3g | Sugar: 4g