Creamy Coconut Shrimp with Tomatoes

RECIPE Creamy Coconut Shrimp with Tomatoes by See Recipe

Creamy Coconut Shrimp with coconut milk, tomatoes, garlic, ginger, and basil is a delicious Whole30 and Paleo-friendly meal that comes together in less than 20 minutes. See Recipe

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What you need:

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

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

We hope you enjoy this delicious Creamy Coconut Shrimp with Tomatoes recipe. See Recipe

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