Creamy Coconut Shrimp with Tomatoes

Creamy Coconut Shrimp with Tomatoes

from slenderkitchen.com
30 min
4 servings

This low carb, Paleo, and Whole30 Creamy Coconut Shrimp with tomatoes, garlic, ginger, basil, and coconut milk is so tasty. Ready in 20 minutes for the best dinner.

Ingredients

  • 1 tbsp coconut oil
  • 1/2 cup onion
  • 3 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp. basil, chopped
  • 1/8 tsp. red pepper flakes (optional, to taste)
  • 2 cups tomatoes, chopped
  • 1 1/3 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb)
  • 2 lb. raw shrimp, peeled and deveined

Directions

  1. 1

    Heat the coconut oil over medium-high heat in a large skillet. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.

  2. 2

    Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.

  3. 3

    Add the coconut milk and bring to a simmer. Let cook for 5 minutes. Taste and season as needed.

  4. 4

    Add the shrimp and cook for 4-7 minutes until pink and cooked through. Top with more basil and season as needed.

Creamy Coconut Shrimp with Tomatoes Recipe | Only Recipes