This creamy coconut shrimp, made with coconut milk, tomatoes, garlic, ginger, and basil, is a flavorful Whole30 and Paleo-friendly dish that’s ready in under 20 minutes.
WHY YOU’LL LOVE CREAMY COCONUT SHRIMP
This recipe is a winner for so many reasons:
Quick and Convenient: Ready in just 20 minutes with only 9 ingredients, it’s a restaurant-quality meal that’s perfect for busy nights.
Ideal for Meal Prep: Looking for a healthy, protein-packed option for meal prep? This dish is perfect. Pair it with steamed rice and veggies for a balanced meal.
Simple and Nutritious: No fancy tools or complicated steps needed. It’s a healthy, delicious dish full of protein, healthy fats, and great flavor. Plus, it’s Whole30, Paleo, low-carb, gluten-free, and dairy-free.
INGREDIENTS
Servings: 4
- 1 tbsp coconut oil
- 1/2 cup onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp fresh basil, chopped
- 1/8 tsp red pepper flakes (optional, adjust to taste)
- 2 cups tomatoes, chopped
- 1 1/3 cups canned lite coconut milk (use full-fat for Paleo/Whole30/Low Carb)
- 2 lbs raw shrimp, peeled and deveined
INSTRUCTIONS
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes until it begins to soften. Stir in the garlic, ginger, basil, and red pepper flakes, cooking for an additional minute until fragrant.
- Add the chopped tomatoes and cook, stirring occasionally, until they soften and release their juice. Season with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 5 minutes, tasting and adjusting seasoning as needed.
- Add the shrimp and cook for 4-7 minutes, or until they turn pink and are fully cooked. Top with more fresh basil and adjust seasoning to taste before serving.
