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Creamy Coconut Shrimp

Delight in Creamy Coconut Shrimp: Easy Thai-Inspired Comfort

Experience the vibrant flavors of Thai cuisine with this easy Creamy Coconut Shrimp recipe, combining succulent shrimp in a rich coconut milk sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Olive Oil Cooking fat for sautéing shrimp and vegetables; substitute with any neutral oil if desired.
  • 1 can Coconut Milk Use canned, unsweetened coconut milk for the best texture.
  • 1 teaspoon Ground Ginger Fresh grated ginger can elevate the flavor even more.
  • 2 cloves Garlic Use fresh minced garlic for the best flavor.
For the Shrimp
  • 1 pound Raw Shrimp Use peeled, deveined shrimp for a quick cook.
  • 1 teaspoon Salt Essential seasoning to enhance flavor.
  • 1 teaspoon Pepper Essential seasoning to enhance flavor.
  • 1 teaspoon Smoked Paprika Can be swapped with regular paprika if you prefer less smoke.
For the Vegetables
  • 1 medium Yellow Onion Finely diced.
  • 1 cup Diced Tomatoes Ensure they are well-drained to avoid excess moisture.
  • 1 cup Basil Can substitute with cilantro or Thai basil for varied flavor profiles.
For the Finishing Touch
  • 2 tablespoons Lime Juice Don’t skip this for a zesty finish!
  • 2 tablespoons Cilantro Optional garnish; can be omitted or substituted with parsley.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Creamy Coconut Shrimp
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  2. Season the shrimp with salt, pepper, and smoked paprika. Cook for 1-2 minutes on each side until pink and opaque, then remove and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil and sauté the diced yellow onion for about 3 minutes until translucent.
  4. Stir in minced garlic, basil, and ground ginger, and cook for around 20 seconds until fragrant.
  5. Add drained diced tomatoes and cook for an additional 3 minutes, stirring occasionally.
  6. Pour in canned coconut milk and gently bring to a simmer, cooking for about 5 minutes.
  7. Reintroduce the cooked shrimp to the skillet, stirring gently to coat them in the sauce. Heat through for 1 minute.
  8. Before serving, squeeze lime juice over the dish and garnish with chopped cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 10mg

Notes

For best results, use fresh ingredients and season generously. Avoid overcooking shrimp for the best texture.

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