Coconut Shrimp
This creamy coconut shrimp recipe is a quick, delicious, and versatile dish that's Whole30 and Paleo-friendly. With tender shrimp and a rich coconut sauce, it feels like a restaurant-quality meal made at home.
Equipment
- Skillet
- Spoon
- Knife
- Cutting board
Ingredients
- 1 lb wild raw red shrimp 11/15 count, peeled and deveined
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 tsp red pepper flakes optional for spice
- 14.5 oz diced tomatoes
- 1 cup coconut milk full-fat or lite
- 1/4 cup fresh basil leaves chopped
- 1 1/2 cups unsweetened shredded coconut
- Gluten-free flour or tapioca starch optional for dredging
- Coconut oil for frying
Instructions
- Heat a skillet over medium heat and add coconut oil. Sauté the onions until translucent.
- Add the garlic, ginger, red pepper flakes, and basil to the skillet. Stir for 1-2 minutes until fragrant.
- Stir in the diced tomatoes and simmer until they burst and release their juices.
- Pour in the coconut milk and simmer for 5 minutes until slightly thickened.
- Add the shrimp to the skillet and cook for 4-6 minutes until pink and opaque.
- Season with salt and pepper to taste.
- Garnish with fresh basil, lime zest, and green onions before serving.