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Creamy Coconut Shrimp

This Creamy Coconut Shrimp is full of Thai inspired flavors! An easy shrimp recipe bursting with coconut milk, basil, ginger, garlic, and fresh shrimp. Made in only one skillet and ready in 20 minutes!


▢ 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

▢ ¼ 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


Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.

Season shrimp with salt, pepper, and paprika.

Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.

Remove shrimp from skillet and set aside.

Wipe down the skillet, set it over medium-high heat and add remaining olive oil.

To the heated oil add the onions and cook for 3 minutes, or until softened.

Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.

Add diced tomatoes and cook for 3 minutes, or until just softened.

Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.

Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.

Remove from heat.

Squeeze lime juice over the shrimp.

Garnish with cilantro and basil.

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