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. See Recipe

Ingredients

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 See Recipe Now

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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. See Recipe

Step 2 Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper. See Recipe

Step 3 Add the coconut milk and bring to a simmer. Let cook for 5 minutes. Taste and season as needed. See Recipe

Step 4 Add the shrimp and cook for 4-7 minutes until pink and cooked through. Top with more basil and season as needed. See Recipe

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