Creamy Coconut Shrimp
This easy-to-make Creamy Coconut Shrimp combines smoky paprika, creamy coconut milk, and fresh basil for a delightful meal.
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
- 1/4 teaspoon ground ginger
- 14 ounces can diced tomatoes well drained
- 1 cup canned unsweetened coconut milk shake well before opening
- Lime juice for serving
- Chopped fresh cilantro for garnish
- Chopped fresh basil optional, for garnish
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt, pepper, and paprika.
- Place shrimp in the hot skillet and cook for 1 to 2 minutes on each side until pink and fully cooked.
- Transfer shrimp to a plate and set aside.
- Wipe the skillet clean, then add the remaining olive oil over medium-high heat.
- Add the diced onion to the oil and cook for about 3 minutes until softened.
- Mix in the garlic, chopped basil, and ground ginger; cook for 20 seconds until aromatic.
- Add the diced tomatoes and cook for another 3 minutes until slightly softened.
- Pour in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
- Return the shrimp to the skillet and cook for an additional minute until heated through.
- Remove from heat and drizzle lime juice over the shrimp.
- Garnish with chopped cilantro and basil before serving.