Description
A delicious and creamy shrimp dish cooked in coconut milk with aromatic spices.
Ingredients
Scale
- 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
- 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.
Notes
- For a spicier version, add red pepper flakes or chopped chili peppers.
- Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Creamy Coconut Shrimp, Shrimp Recipe, Coconut Milk Shrimp, Seafood Dish