Creamy Coconut Shrimp

4.84 from 6 votes

Creamy coconut shrimp is everything you could want in a dinner: healthy, colorful, flavorful, and easy. This delicious recipe features tender shrimp in a creamy coconut sauce bursting with color and flavor. It's all cooked in a large skillet and ready in under 30 minutes.

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Prep Time5

Cook Time20

Total Time25

Servings: servings

Author: Molly Thompson

INGREDIENTS

1 lb large shrimp peeled, deveined and tails removed
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 Tablespoons olive oil divided
3 gloves garlic minced
1 shallot thinly sliced
1 red bell pepper diced
2 Tablespoons tomato paste
1 15 ounce can full fat coconut milk
1 cup fresh or frozen corn 2 ears
2 Tablespoons lemon juice 1/2 lemon
Basil for serving

INSTRUCTIONS

Thoroughly pat the shrimp dry with a paper towel. Sprinkle with salt, red pepper flakes, and pepper.
1 lb large shrimp, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon red pepper flakes
Heat 1 Tablespoon of olive oil in a pan over medium heat. Cook the shrimp on one side for 2-3 minutes, flip, and repeat for another 2-3 minutes (4-6 minutes total). Remove the shrimp to a clean plate or bowl.
2 Tablespoons olive oil
Add the remaining Tablespoon of olive oil and cook the shallots and diced pepper for 2-3 minutes, until soft. Add the garlic and cook for another 1-2 minutes, until fragrant. Stir in the tomato paste to create a thick paste mixture.
3 gloves garlic, 1 shallot, 1 red bell pepper, 2 Tablespoons tomato paste
Add the coconut milk, corn, and lemon juice and stir to combine. Bring the mixture to a bubble over medium-high heat then turn the heat down to medium-low and simmer for 6-8 minutes. Taste and add more salt as needed.
1 15 ounce can full fat coconut milk, 1 cup fresh or frozen corn, 2 Tablespoons lemon juice
Stir in the cooked shrimp then taste and adjust seasoning as needed. Serve warm with rice and fresh herbs.

Notes

Buying Shrimp. Buy frozen shrimp unless you have access to shrimp fresh from the ocean. "Fresh" shrimp you see at the deli counter was most likely previously frozen and has been allowed to thaw out.

Storage. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat until warmed through or microwave for 30 second intervals. You can freeze the dish for up to 3 months, but know that the texture of the shrimp may be different after defrosting your leftovers.

Nutrition

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