Thai Creamy Coconut Shrimp
Learn how to make quick Thai Creamy Coconut Shrimp that's ready in under 30 minutes! With hints of garlic, ginger and lime, this one pot meal does not disappoint. Paired with plump shrimp, the creamy coconut sauce is slightly spicy and aromatic and is the perfect weeknight meal!
Ingredients
- 1 teaspoon Coconut Oil
- 1 lb Medium Sized Shrimp Peeled
- ⅓ cup Red Onion Roughly Chopped
- ½ cup Red Pepper Roughly Chopped
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 cup Coconut Cream
- ¼ cup Cilantro Roughly Chopped
- ¼ cup Basil Roughly Chopped
- 1 teaspoon Lime Zest
- 1 Lime Wedge
- 3 tablespoon Lime Juice
- 1 teaspoon Garlic Chili Paste
- ¼ cup Veggie or Shrimp Stock
- Salt and Pepper To Taste
Instructions
Creamy Coconut Shrimp
- In a large skillet over medium heat, add coconut oil.
- Add shrimp and saute for three minutes adding salt and pepper to taste. When shrimp are almost done, remove from heat and set aside in a bowl.
- In the same pan, add red onion and red pepper and saute for three minutes.
- At the same time, add the garlic and ginger paste and continue sauteing.
- Next, pour in coconut cream and bring to a slight boil.
- At the same time, add lime zest, lime juice and season with paprika and salt and pepper to taste.
- If additional spice is desired, add garlic and chili paste.
- Pour in stock to thin sauce, stir and let reduce until sauce is smooth for about three additional minutes.
- Add cooked shrimp back to the sauce and cook for an additional two minutes.
- Add half of the chopped basil and cilantro and stir.
- Serve immediately and enjoy!