Creamy Coconut Shrimp – This one pan easy creamy coconut shrimp made in less than 30 minutes consists of juicy shrimp in a creamy red coconut sauce perfect for those bust weeknights.
Why You’ll Love This Recipe:
Quick and Easy: Weeknight dinners don’t have to be boring! This recipe comes together in under 30 minutes, making it perfect for busy schedules.
Flavorful: The creamy coconut milk sauce is infused with aromatics like garlic and ginger, creating a depth of flavor that’s truly addictive.
Customizable: Love a little spice? Add a pinch of red pepper flakes or curry powder.
Feeling adventurous? Throw in some chopped bell peppers or broccoli florets for an extra veggie boost.
Perfect for Entertaining: This dish is elegant enough for a dinner party but still easy to prepare for a casual gathering.
Tips and Tricks:
- Don’t overcook the shrimp! Shrimp cooks quickly, so be sure to watch them closely to avoid them becoming rubbery. They’re done once they turn pink and opaque.
- Want a crispy coating? Before dredging the shrimp in flour, dip them in a beaten egg. This will create a slightly crispier crust.
- Add a touch of sweetness! For a more tropical flavor, stir in a tablespoon of pineapple juice or chopped mango to the sauce.
Recipe Variations
Spicy Coconut Shrimp: Add a pinch of red pepper flakes or a chopped Thai chili pepper to the sauce for a kick.
Coconut Curry Shrimp: Swap out the soy sauce for 1 tablespoon red curry paste for a Thai-inspired twist.
Coconut Shrimp with Mango Salsa: Serve the creamy coconut shrimp over a bed of rice and top with a refreshing mango salsa for a delightful summer dish.
How to Serve This Creamy Coconut Shrimp?
- Serve creamy coconut shrimp over fluffy white rice, brown rice, or quinoa for a complete meal.
- Pair it with your favorite roasted vegetables or a simple green salad.
- For a fun appetizer option, skewer the shrimp and serve with dipping sauce like sweet chili sauce or a creamy sriracha mayo.
- Don’t forget the garnish! A sprinkle of fresh cilantro or chopped green onions adds a pop of color and freshness.
Creamy Coconut Shrimp – How to Store
Leftover creamy coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat until warmed through. Note: The sauce may thicken slightly upon reheating, so you can add a splash of water or coconut milk to thin it out if desired.
Recipe FAQs:
Can I use frozen shrimp?
Absolutely! Just thaw the shrimp completely before cooking and pat them dry with paper towels to ensure they brown nicely.
What type of coconut milk should I use?
For the creamiest sauce, use full-fat coconut milk. Light coconut milk will work in a pinch, but the sauce won’t be as thick.
How can I make the sauce thicker?
If your sauce seems too thin, simply whisk in the cornstarch slurry and simmer for a few more minutes until thickened.
Creamy Coconut Shrimp
Creamy Coconut Shrimp - This one pan easy creamy coconut shrimp made in less than 30 minutes consists of juicy shrimp in a craemy red coconut sauce perfect for those bust weeknights.
Ingredients
- 1 lb. raw shrimp, peeled and deviened, tails discarded
- 1 cob fresh corn kernels (about 3/4 cup)
- 3/4 tsp. kosher salt, divided
- 3 Tbsp. extra-virgin olive oil, divided
- 1 medium minced shallot
- 2 minced garlic cloves
- 1/4 tsp. black pepper
- 1/2 cup red bell pepper, diced
- 3 Tbsp. basil leaves, freshly chopped, plus more for garnish
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. rice vinegar (or you can use lime juice)
- 1 (13.5-oz.) can coconut milk
For Serving
- Rice noodles
- Long-grain white rice or Jasmine or Basmati
Instructions
- Pat dry the shrimp with paper towel. Season with salt and pepper about 1/4tsp.
- Heat a skillet over medium high heat. Add 2 tbsp of oil, once hot. Add the shrimp in single layer and cook for about 3-4 minutes. Flip and cook until fully cooked through for about 1-2 minutes. Remove and transfer to a plate.
- Lower the heat to medium. Add the remaining 1 Tbsp. oil, add shallots, corn, and bell pepper. Cook for 4-5 minutes or until onion and pepper are softened.
- Stir in minced garlic and Thai red curry paste. Cook for 1-2 minute.
- Add the coconut milk, bring to a simmer and cook for 5-6 minutes.
- Add the cooked shrimp back to skillet, along with rice vinegar, remaining 1/2 tsp. salt and freshly chopped basil. Cook for another minute until shrimp is warmed and heated through.
- Serve immediately over long grain rice or rice noodles.
- Enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 481Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 143mgSodium 1072mgCarbohydrates 46gFiber 2gSugar 3gProtein 21g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Check my other shrimp recipes:
