Creamy Coconut Shrimp Recipe
The creamy coconut shrimp recipe pairs juicy shrimp with a rich coconut sauce, creating a tropical meal that's quick, healthy, and full of flavor. It's perfect for a weeknight dinner or a special treat, offering a restaurant-quality dish in just 40 minutes. This seafood recipe is both nutritious and delicious, serving six people with only 277 calories per serving.
Ingredients
- 2 pounds of peeled and deveined shrimp tails removed
- 14 oz can of coconut milk
- 1/2 cup coconut cream
- 3 tbsp minced garlic
- 1 tbsp fresh ginger
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1/4 tsp kosher salt
- 2 tsp sugar
- 1/3 cup roughly chopped red onion
- 1/2 cup roughly chopped red pepper
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
Instructions
- Thaw the shrimp if using frozen. Drain and pat dry with paper towels.
- Prepare vegetables by chopping red onion, red pepper, cilantro, and basil.
- Heat a large skillet over medium-high heat and add a small amount of oil.
- Add shrimp in a single layer and cook 2-3 minutes per side until opaque and curled. Remove shrimp and set aside.
- Add more oil if needed, then sauté red bell pepper and onions for 3-4 minutes until tender.
- Mix coconut milk, coconut cream, lime juice, fish sauce, honey, and cornstarch to create the creamy sauce.
- Return shrimp to the skillet and toss with sauce. Simmer gently to allow flavors to combine.
- Serve over basmati rice and garnish with cilantro, lime wedges, and toasted coconut flakes.
Notes
- Use large shrimp (20/30 count per pound) for the best texture.
- If you're looking to make it spicier, add red pepper flakes, fresh chili peppers, or sriracha sauce to the sauce.
- To make it dairy-free, ensure to use coconut milk and coconut cream as the base of the sauce.