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Weeknight Creamy Coconut Ginger Shrimp

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When it comes to an elegant weeknight meal on the fly, you’re going to love our creamy coconut ginger shrimp! It’s loaded with deep and rich flavors, and comes together in a snap!

Ingredients

2 tablespoons olive oil

2 lbs. frozen shrimp, thawed according to package directions, and patted dry

1 1/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 teaspoon sweet paprika

1 1/2 tablespoons freshly grated ginger

1/2 teaspoon dried basil

1/2 teaspoon hot smoked paprika

1/2 teaspoon cayenne

1 large yellow onion, diced

2 garlic cloves, diced

1 (14 oz.) can diced tomatoes, liquid drained

1 (13.5 oz.) can coconut milk

1/2 cup roughly chopped cilantro (including soft stems)

Instructions

Heat olive oil in a large skillet over medium heat until it shimmers.

Season the shrimp on both sides with ½ teaspoon salt, ½ teaspoon black pepper, and sweet paprika.

Add the shrimp to the pan, and cook for 1-2 minutes per side until just opaque.

Remove shrimp to a plate, and reserve.

Add the onion to the pan, and sauté for 5-7 minutes, or until softened.

Add the ginger, remaining salt and pepper, basil, hot smoked paprika, and cayenne.

Stir for 1 minute, or until fragrant.

Add the tomatoes, and cook for 5 minutes, or until warmed through.

Stir in the coconut milk and bring to a light simmer, approximately 5-7 minutes.

Add the shrimp to the pan and cook until warmed through, 1-2 minutes.

Garnish with cilantro.

 

Nutrition Facts

Find it online: https://thecoconutmama.com/creamy-coconut-ginger-shrimp/