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Let's Make Creamy Coconut Shrimp with Tomatoes
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This low carb, Paleo, and Whole30 Creamy Coconut Shrimp with tomatoes, garlic, ginger, basil, and coconut milk is so tasty. Ready in 20 minutes for the best dinner.
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  • 1 tbsp coconut oil
  • 1/2 cup onion
  • 3 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. raw shrimp, peeled and deveined
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Let's Watch Creamy Coconut Shrimp with Tomatoes
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Step 1 Heat the coconut oil over medium-high heat in a large skillet. 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.
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Step 2 Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.
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Step 3 Add the coconut milk and bring to a simmer. Let cook for 5 minutes. Taste and season as needed.
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Step 4 Add the shrimp and cook for 4-7 minutes until pink and cooked through. Top with more basil and season as needed.
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