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Creamy Coconut Shrimp
Creamy Coconut Shrimp

Creamy Coconut Shrimp
Creamy Coconut Shrimp
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 2
    lb
     raw shrimp, peeled, separated, tails on or off
  • 1
    item
     salt and freshly ground black pepper to taste
  • 1
    tsp
     smoked paprika
  • 1
    item
     small yellow onion, finely chopped
  • 4
    clove
     garlic, minced
  • 8
    item
     fresh basil leaves, finely chopped
  • 0.25
    tsp
     ground ginger
  • 1
    item
     (14 oz can) diced tomatoes, well drained
  • 240
    ml
     canned unsweetened coconut milk (shake can before opening)
  • 1
    item
     lemon juice for serving
  • 1
    item
     chopped fresh coriander for garnish
  • 1
    item
     chopped fresh basil for garnish
Creamy Coconut Shrimp
Instructions:
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Season the shrimp with salt, pepper and paprika.
  3. Add the shrimp to the hot oil and cook for 1-2 minutes per side or until pink and cooked through.
  4. Remove the shrimp from the pan and adjust the acid.
  5. Wipe out the pan, place over medium-high heat, and add the remaining olive oil.
  6. Add onions to the heated oil and cook for 3 minutes or until soft.
  7. Stir in garlic, basil, and ginger; Cook for 20 seconds or until fragrant.
  8. Add chopped tomatoes and cook for 3 minutes or until soft.
  9. Stir in coconut milk and let it boil; Continue boiling for 5 minutes.
  10. Add the shrimp to the coconut milk and cook for another 1 minute or until heated through.
  11. Remove from heat.
  12. Squeeze lemon juice over the shrimp.
  13. Garnish with coriander and basil.
  • 2
    tbsp
     olive oil
  • 2
    lb
     raw shrimp, peeled, separated, tails on or off
  • 1
    item
     salt and freshly ground black pepper to taste
  • 1
    tsp
     smoked paprika
  • 1
    item
     small yellow onion, finely chopped
  • 4
    clove
     garlic, minced
  • 8
    item
     fresh basil leaves, finely chopped
  • 0.25
    tsp
     ground ginger
  • 1
    item
     (14 oz can) diced tomatoes, well drained
  • 240
    ml
     canned unsweetened coconut milk (shake can before opening)
  • 1
    item
     lemon juice for serving
  • 1
    item
     chopped fresh coriander for garnish
  • 1
    item
     chopped fresh basil for garnish
1
Servings
0

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season the shrimp with salt, pepper and paprika.

Add the shrimp to the hot oil and cook for 1-2 minutes per side or until pink and cooked through.

Remove the shrimp from the pan and adjust the acid.

Wipe out the pan, place over medium-high heat, and add the remaining olive oil.

Add onions to the heated oil and cook for 3 minutes or until soft.

Stir in garlic, basil, and ginger; Cook for 20 seconds or until fragrant.

Add chopped tomatoes and cook for 3 minutes or until soft.

Stir in coconut milk and let it boil; Continue boiling for 5 minutes.

Add the shrimp to the coconut milk and cook for another 1 minute or until heated through.

Remove from heat.

Squeeze lemon juice over the shrimp.

Garnish with coriander and basil.

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