Creamy Coconut Shrimp with Tomatoes Recipe


See Recipe
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.

Your browser doesn't support HTML5 video.

See Recipe

List of 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
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
2 Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.
See Recipe
3 Add the coconut milk and bring to a simmer. Let cook for 5 minutes. Taste and season as needed.
See Recipe
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
Make this delicious Creamy Coconut Shrimp with Tomatoes recipe and tag us! @slenderkitchen
See Recipe

Stop wondering what's for dinner. Get a FREE Meal Plan from us.

Our 300,000+ followers turn to us for tasty, easy & breezy recipes…

Get a Free Meal Plan

Includes: complete recipes, shopping list, nutritional information and much more!

You may also enjoy…