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    Home » Mains » Creamy Coconut Shrimp

    Published: Mar 29, 2021 by Marissa · This post may contain affiliate links.

    Creamy Coconut Shrimp

    Jump to Recipe Print Recipe

    If you have a can of coconut milk in your pantry, this creamy coconut shrimp is a quick and easy dinner full of Thai flavors.

    With the addition of a few simple and healthy ingredients like red curry paste and some lime juice you can have this meal ready in 20 minutes.

    You can serve the creamy coconut shrimp over cauliflower rice to make it low carb/ whole30 or over any kind of rice.
     

    thai coconut shrimp over cauliflower rice

    Over the Spoon for:

    • One pan creamy coconut shrimp
    • Ready in 30 minutes
    • Low carb and high protein

    What do you need:

    • 1 lb. uncooked shrimp:  peeled, deveined, and tail off.  If you purchase frozen- be sure to thaw!
    • ¼ cup diced white onion : I always buy frozen diced onion, it makes like so much easier.
    • 1 T minced garlic
    • 1 can full fat coconut milk: You can use reduced fat milk it just wont be as creamy
    • 1 can diced tomatoes, drained
    • 1 lime
    • 1 T red curry paste
    • Optional: shredded coconut

    Substitutions: You could also make this with scallops or precooked shredded chicken instead of shrimp.

    Dominant flavors: If you don’t like as much lime flavor, I recommend to leave out the lime zest.

    How to make:

    coconut onion and garlic cooking
    cooking coconut shrimp in broth


    1. In a greased pan over medium heat, cook onion and garlic for about 4 minutes or until onion is translucent.
    2. Stir in curry paste, drained diced tomatoes, lime juice plus zest, and coconut milk and bring to a simmer.
    3. Add thawed shrimp and cook for 5 minutes.

    4. Serve over cauliflower rice or rice, option to top with cilantro or shredded coconut flakes.

    Tips:

    • You don’t want to overcook your shrimp, I highly recommend using raw shrimp instead of cooked shrimp because it can easily overcook and not absorb the creamy coconut flavors.
    • All you need is 5 minutes in the simmering sauce for creamy coconut shrimp!
    • If you want to make this easy dinner after work, place frozen shrimp in the fridge in the morning to allow them to thaw. Then rinse in a colander before adding to the creamy coconut sauce.

     Storing:

    Store the coconut shrimp in the refrigerator in a sealed Tupperware container.
    Reheat in the microwave for about 1 minute.  

    coconut shrimp over cauliflower rice

    If you like this recipe you should try some of my other favorite shrimp recipes like Easy Shrimp Spaghetti Squash Recipe or Healthy Shrimp Rice Bowl.

    I hope you are Over the Spoon for this recipe!
    It is my goal to inspire you to create healthy and easy meals.
    It would mean the world if you could leave a review or a star rating below!

    healthy coconut shrimp on a plate

    Creamy Coconut Shrimp

    Marissa
    A healthy creamy coconut shrimp full of Thai flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Seafood
    Servings 4
    Calories 313 kcal

    Ingredients
      

    • 1 lb. uncooked shrimp: peeled, deveined, and tail off.
    • ¼ cup diced white onion
    • 1 tablespoon minced garlic
    • 1 can full fat coconut milk
    • 1 can diced tomatoes, drained
    • 1 lime juice and zest
    • 1 T red curry paste

    Instructions
     

    • In a greased pan over medium heat, cook onion and garlic for about 4 minutes or until onion is translucent.
    • Stir in curry paste, drained diced tomatoes, lime juice plus zest, and coconut milk and bring to a simmer.
    • Rinse thawed shrimp and stir in, cooking for 5 minutes or until cooked through.
    • Serve over rice of choice, with option to top with cilantro or shredded coconut flakes.

    Notes

    To get the right consistency, be sure to use full fat coconut milk. 

    Nutrition

    Calories: 313kcalCarbohydrates: 9gProtein: 26gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 183mgSodium: 295mgPotassium: 726mgFiber: 1gSugar: 3gVitamin A: 711IUVitamin C: 12mgCalcium: 133mgIron: 5mg
    Tried this recipe?Let us know how it was!
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