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–+ servings
creamy coconut shrimp

Coconut Shrimp

The Crispy Chef
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Seafood
Cuisine Main Course
Servings 4
Calories 436 kcal

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.

Nutrition

Calories: 436kcalCarbohydrates: 21gProtein: 20gFat: 32gCholesterol: 143mgSodium: 1897mgPotassium: 929mgFiber: 6gSugar: 9gVitamin A: 1099IUVitamin C: 53mgCalcium: 164mgIron: 4mg
Keyword Coconut Milk Shrimp, Creamy Coconut Shrimp, Paleo Shrimp Dish, Whole30 Shrimp Recipe
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