Creamy Coconut Shrimp with Tomatoes

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Creamy Coconut Shrimp with tomatoes, garlic, ginger, and basil is a delicious Whole30 and Paleo friendly meal that comes together in less than 30 minutes. Delicious served on a bed of zucchini noodles, cauliflower rice, or spaghetti squash, this dish will become a weeknight favorite. Jump to Recipe keyboard_arrow_down

297 CALORIES 5g CARBS 10g FAT 47g PROTEIN
4
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(7 PointsPlus®)

This Creamy Coconut Shrimp made with tomatoes, onions, garlic, ginger, fresh basil, tomatoes, and shrimp in a creamy coconut milk sauce is seriously good. Like we were licking the sauce off our plates good. Served with zucchini noodles or spaghetti squash for an easy meal.

I have always been a huge fan of curry. It's something I make all the time but I realize it isn't for everyone. That's where this simple dish comes in. It reminds me of a delicious curry dish but without the actual curry. You still get the creamy coconut part, you still get garlic and ginger, you still get a touch of spice, but you don't get any of the funkiness of curry that some people don't like. It's so good, you will make this again and again.

The other amazing thing about this Creamy Coconut Shrimp recipes is that it is ready in less than twenty minutes. This means that it's easy enough for any busy weeknight. 

Weight Watchers Coconut Shrimp and Tomatoes in a creamy sauce in a pan.

Side Dishes for Creamy Coconut Shrimp

When it comes to serving this dish, there are endless options. Normally I serve it on a bed of zucchini noodles, spaghetti squash, or cauliflower rice for a low carb and Whole30/Paleo friendly option. Ir's also delish over brown rice or some soba noodles. If you love soups, add some chicken or shrimp broth and it quickly becomes a soup. You can throw in some extra veggies or add a starch like rice noodles or quinoa. Prepared this way, it kind of reminds me of traditional Thai coconut soup, especially if you squeeze in some lime juice.

Can I make this with chicken?

If shrimp isn't your favorite protein, you can swap in chicken breast instead. Just chop the chicken into bite-sized pieces and add it in place of the shrimp. Depending on the size of the chicken, it could take anywhere from 8-10 minutes to cook. Lean pork tenderloin or fish would work as well. 

Paleo Creamy Coconut Shrimp and Tomato in a pan with zucchini noodles.

Tips for Making Creamy Coconut and Tomato Shrimp

  • If you don't have fresh tomatoes, canned tomatoes work just fine in this recipe. Drain the tomatoes before adding them so that you get a thick and creamy sauce.
  • If you are following a Whole30, Keto, or Paleo diet make this with full fat coconut milk. It will add about 130 calories per servings and about 6 Weight Watchers SmartPoints.
  • Adjust the amount of garlic, ginger, and red pepper flakes to suit your tastes. Usually, I punch up the red pepper flakes since we like things really spicy. You can also leave them out completely if spice isn't your thing.
  • To keep this a Whole30/Paleo/Keto friendly dish serve it with spaghetti squash, zucchini noodles, or cauliflower rice.
  • If you don't like the taste of basil or don't have any on hand, you could substitute fresh cilantro in place of the basil. 
  • If you are using frozen shrimp, you have two options. First, you can quickly defrost them. Just place them in a colander and run cold water over the shrimp for about five minutes, tossing them a few times. You can also add the frozen shrimp directly to the pan and just add a few extra minutes of cooking time. This will add a little water to the sauce, but generally, it isn't enough to change the flavor or consistency. Also as a general note, almost grocery store shrimp is previously frozen. Buying the packaged frozen shrimp can be a great time saver,
  • Another shrimp buying tip, try to buy the uncooked shrimp that has been shelled and deveined to save time. It may cost about $1 extra per pound but will save you tons of time.
  • When choosing the size of the shrimp, I generally recommend large shrimp, either16/20 or 26/40. These numbers tell you how many shrimp per pound. For example, if the shrimp says 16/20, there should be between 16-20 shrimp per pound.

More healthy shrimp recipes

Here are some of the products I used in this recipe:

  • If you are following Whole30, you will need coconut milk that doesn't contain carrageenan. This is the one I normally buy.

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The Recipe

Creamy Coconut Shrimp with Tomatoes

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1 tbsp coconut oil
  • 1/2 cup onion
  • 3 U garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp. basil, chopped
  • 1/8 tsp. red pepper flakes (optional, to taste)
  • 2 cups tomatoes, chopped
  • 1 1/3 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb)
  • 2 lb. shrimp

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Instructions

(Hide Photos)
1

Heat the coconut oil over medium high heat.

2

Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.

3

Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.

4

Add the coconut milk and bring to a simmer. Let cook for 5 minutes.

5

Add the shrimp and cook for 5-7 minutes until pink and cooked through. Top with more basil.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 297
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 7g
36%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 365mg
122%
Sodium 311mg
14%
Total Carbohydrate 5g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 47g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Creamy coconut and tomato shrimp in a skillet with basil, garlic, and ginger.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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7 Comments
On Creamy Coconut Shrimp with Tomatoes
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Cara
February 5, 2019 - 17:09
Can I sub olive oil for coconut oil? Thanks!
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July 16, 2018 - 08:00
Add a Rating:
5
Only had 1 lb. of shrimp so it was a little saucy. I also added a whole green pepper to it. The green pepper was a great addition, flavor-wise. We ate it over spiralized zucchini. I will definitely make this again. Next time I will try adding other veggies.
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January 29, 2019 - 15:21
Love the idea of adding a green pepper! Going to have to try that next time we make it.
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Kim Shrey
April 9, 2018 - 09:23
Add a Rating:
5
This recipe is so TASTY! My husband loves spice so we kicked it up a notch with some green chili peppers and added some broccoli for extra veggies. The flavors worked so perfectly together. I made this the first time over basmati rice but am making it again tonight with the zuchinni noodles and my mouth is watering.
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January 29, 2019 - 15:22
What a great idea to kick up the spice! We love things spicy as well. And I hadn't thought of adding broccoli - going to try that soon. So glad you enjoyed it!
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January 29, 2018 - 10:51
Add a Rating:
5
Absolutely loved this recipe. We put it over zucchini noodles. Will definitely make again.
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January 29, 2019 - 15:22
Yay!! Happy to hear you enjoyed it :)
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