Creamy Coconut Shrimp
This flavorful 30-minute dinner is perfect for weeknight!
Ingredients
- 2 tbsp olive oil, divided
- 2 lb raw shrimp, peeled, deveined, tails on or off
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1 small yellow onion, finely diced
- 5 cloves garlic, minced
- 1/4 tsp ground ginger
- 2 small diced tomatoes
- 1 cup canned unsweetened coconut milk
- 1 tsp lime juice
- Chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
- Season shrimp with salt, pepper, and paprika. Then, 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.
- Add remaining olive oil to your pan. Then, add the garlic and cook for 1 minute, or until it starts to take color. Stir in onions and ginger; cook for 3 minutes, or until softened.
- 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 fresh parsley. Enjoy!
Notes
đź’•Nutritional Values/ Serving: Calories 490 / Total Fat 25.4g / Total Carbohydrate 11.8g / Dietary Fiber 3.5g / Protein 54g / Sodium 566mg / Net Carbs 8.3g