THAI-INSPIRED CREAMY COCONUT SHRIMP
Ingredients
- 2 tablespoons olive oil, (divided)
- 2 pounds raw shrimp, (peeled, deveined, tails on or off)
- Salt and freshly ground black pepper, (to taste)
- 1 teaspoon smoked paprika
- 1 small yellow onion, (finely diced)
- 4 cloves garlic, (minced)
- 8 fresh basil leaves, (finely chopped)
- 1/4 teaspoon ground ginger
- 1 (14-oz can) diced tomatoes, (well drained)
- 1 cup canned unsweetened coconut milk, ((shake can before opening))
- Lime juice, (to serve)
- Chopped fresh cilantro, (for garnish)
- Chopped fresh basil, (for garnish, optional)
Directions
- 1
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
- 2
Season shrimp with salt, pepper, and paprika.
- 3
Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.
- 4
Remove shrimp from skillet and set aside.
- 5
Wipe down the skillet, set it over medium-high heat and add remaining olive oil.
- 6
To the heated oil add the onions and cook for 3 minutes, or until softened.
- 7
Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.
- 8
Add diced tomatoes and cook for 3 minutes, or until just softened.
- 9
Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
- 10
Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.
- 11
Remove from heat.
- 12
Squeeze lime juice over the shrimp.
- 13
Garnish with cilantro and basil.
- 14
Serve.