This Creamy Coconut Shrimp is packed with Thai-inspired flavors. It’s an easy one-skillet shrimp dish made with coconut milk, fresh basil, ginger, garlic, and juicy shrimp. Ready in about 20 minutes, it’s a quick weeknight favorite with minimal cleanup.
One Skillet Creamy Coconut Shrimp
Add a little spice to dinner with this creamy coconut shrimp. The combination of garlic, ginger, basil, and coconut milk creates a fragrant, comforting sauce that coats the shrimp beautifully. It comes together quickly in a single skillet and pairs perfectly with jasmine rice, cauliflower rice, or noodles.
Ingredients You’ll Need
A few simple pantry staples and fresh ingredients make this dish flavorful and approachable:
- Olive oil: for sautéing; coconut or avocado oil can be substituted.
- Shrimp: about 2 pounds of raw shrimp, peeled and deveined; tails on or off, as you prefer.
- Salt, pepper, and smoked paprika: to season the shrimp.
- Diced onion: a small yellow onion (white, red, or sweet onion works too).
- Fresh garlic and basil: garlic minced and basil chopped.
- Ground ginger: a small amount to brighten the sauce.
- Canned diced tomatoes: well drained.
- Unsweetened coconut milk: canned coconut milk, shaken before opening.
- Lime juice: squeezed over the finished dish for brightness.
- Garnishes: chopped fresh cilantro and additional basil, if desired.
Can You Use Frozen Shrimp?
Yes — frozen raw shrimp work fine. Thaw them under cold running water in a colander, then peel, devein if needed, rinse, and pat dry before cooking.
How To Make Creamy Coconut Shrimp
- Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and smoked paprika. Cook about 1–2 minutes per side until pink and opaque. Remove and set aside.
- Cook the aromatics. Wipe the skillet, add the remaining oil, and sauté the diced onion until softened. Stir in garlic, chopped basil, and ground ginger and cook about 20 seconds until fragrant.
- Add tomatoes and coconut milk. Stir in drained diced tomatoes and cook 2–3 minutes until slightly softened. Pour in the coconut milk, bring to a simmer, and simmer for 4–5 minutes to meld flavors.
- Finish with shrimp and lime. Return the shrimp to the skillet and heat for about 1 minute. Remove from heat, squeeze fresh lime juice over the dish, and garnish with chopped cilantro and extra basil before serving.
How To Cook Shrimp
- Shrimp size matters. Smaller shrimp cook faster than larger ones, so adjust cooking time accordingly.
- Look for pink and opaque. Raw shrimp are gray; when cooked they become firm, opaque, and pink.
- Avoid overcooking. Overcooked shrimp curl tightly and turn tough, so remove them as soon as they’re just done.
What Goes with Coconut Shrimp
This rich, fragrant shrimp is best served over a neutral starch to soak up the sauce — jasmine rice, cauliflower rice, or lemon rice are all excellent choices. For a fresh contrast, a crisp cucumber salad or sesame cucumber salad balances the richness. Finish the meal with a light tropical dessert to complement the coconut flavors.
Creamy Coconut Shrimp
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds raw shrimp, peeled and deveined
- 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
- 14 ounces canned 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)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season shrimp with salt, pepper, and smoked paprika.
- Add shrimp to the hot oil and cook 1–2 minutes per side, until pink and cooked through, then remove and set aside.
- Wipe the skillet clean, return to medium-high heat, and add the remaining olive oil.
- Add the diced onion and cook 3 minutes until softened.
- Stir in garlic, basil, and ginger and cook about 20 seconds until fragrant.
- Add drained diced tomatoes and cook 2–3 minutes until slightly softened.
- Stir in the coconut milk, bring to a simmer, and simmer 4–5 minutes.
- Return the shrimp to the skillet and cook 1 more minute until heated through.
- Remove from heat, squeeze lime juice over the shrimp, garnish with cilantro and basil, and serve.
Nutrition
Nutrition info is an estimate. Values may vary by ingredients and preparation.
How To Store and Reheat Leftovers
- Refrigerate: Store leftovers in airtight containers in the refrigerator for up to 2 days.
- Freeze: Use airtight containers or freezer bags, leaving about 1 inch of headspace for expansion. Freeze up to 2 months; note the sauce texture may change after thawing.
- Reheat: Thaw in the fridge if frozen. Reheat in a covered saucepan over low heat, stirring frequently until warmed through.
Shrimp Recipes To Try
- Baked Shrimp Scampi
- Firecracker Shrimp
- Shrimp Fajitas
- Skillet Barbeque Shrimp
- Sheet Pan Shrimp Boil