15-Minute Creamy Coconut Shrimp Recipe

Name: 15-Minute Creamy Coconut Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese, Thai
Ingredients: 1 tablespoon coconut oil ((or substitute canola oil)); 1 small onion, (chopped); 1 red bell pepper, (thinly sliced); 3 cloves garlic, (minced); 2 teaspoons ground coriander; 1 teaspoon curry powder; ¼ teaspoon ground ginger; 1 ½ pounds medium raw shrimp, (deveined, shells, tails removed); ¼ teaspoon salt; ⅙ teaspoon pepper; 13.5 ounce canned coconut milk, (full fat preferred); 14 ounce diced tomatoes, (well drained); ¼ cup fresh basil, (thinly sliced); ½ tablespoon (optional) fresh lime juice; 1-2 teaspoons sriracha, (OR ¼ tsp cayenne pepper / red pepper flakes)

5 steps

Prep:10minCook:10min

Creamy Coconut Shrimp recipe is a Thai-inspired curry on the table in only 15 minutes! This naturally gluten-free and dairy-free coconut cream shrimp and rice dish tastes better than take-out, and will be a hit with the whole family!

Updated at: Sat, 23 Nov 2024 11:36:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories386.4 kcal (19%)

Total Fat30.7 g (44%)

Carbs15.1 g (6%)

Sugars2 g (2%)

Protein16.8 g (34%)

Sodium614.9 mg (31%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespooncoconut oil

or substitute canola oil

2 teaspoonsground coriander

1 teaspooncurry powder

¼ teaspoonground ginger

1.5 poundsraw shrimp

medium, deveined, shells, tails removed

¼ teaspoonsalt

⅙ teaspoonpepper

13.5 ouncecanned coconut milk

full fat preferred

14 ouncediced tomatoes

well drained

¼ cupfresh basil

thinly sliced

½ tablespoonfresh lime juice

optional

1 teaspoonssriracha

OR 1/4 tsp cayenne pepper / red pepper flakes

Instructions

Step 1

Heat a large, deep skillet over medium high heat. Add the oil to heat then saute the onions and peppers until tender, about 3 minutes.

Step 2

Add the garlic, coriander, curry powder, and ground ginger to cook for 30 seconds longer.

Step 3

To the skillet add the shrimp and sprinkle with salt and pepper. Cook for 3 minutes, or until the shrimp is almost pink through. The shrimp will finish cooking in the sauce.

Step 4

Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste. Serve immediately, over rice.

Step 5

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