Creamy Coconut Shrimp

Let’s Ride the Flavor Wave: Creamy Coconut Shrimp

Hey there, flavor adventurer! Isla here from BiteTide, and I’m absolutely buzzing to share this recipe with you today. Picture this: plump, juicy shrimp swimming in a luscious golden broth kissed by coconut milk, tangy tomatoes, and a kick of spice. Finished with bright lemon and fresh basil? Oh yes. This Creamy Coconut Shrimp isn’t just dinner—it’s a 25-minute tropical vacation in a bowl. 🌴✨

Why will you adore this dish? Because it’s everything BiteTide stands for: BOLD flavor (that sweet-spicy-creamy trifecta!), ZERO fuss (we’re talking one skillet!), and REAL-LIFE magic (even when your kitchen looks like a tornado hit). Whether you’re escaping a rainy Tuesday or feeding hangry teens, this dish delivers sunshine. No fancy skills needed—just grab a spoon and let’s make taste buds dance!

A Splash of Nostalgia: My Coastal Kitchen Roots

This recipe? It tastes like home. Growing up in my tiny coastal town, we lived by the sea’s rhythm. Dad would come back with buckets of fresh shrimp, and Grandma would whisper, “Make it sing, Isla.” One stormy evening, we raided the pantry—coconut milk from curry night, leftover corn, a lone bell pepper. We threw it all together, laughing as rain lashed the windows. That impromptu pot? Pure magic. It wasn’t fancy, but it was alive—creamy, briny, and vibrant. Every time I make this now, I feel 10 years old again: barefoot, salty-haired, and utterly happy. Food isn’t just fuel; it’s a time machine. 🦐💛

Your Flavor Toolkit: Ingredients & Smart Swaps

Gather these heroes! (Pro tip: Mise en place = less stress!)

• 1 lb large shrimp, peeled & deveined – Chef’s insight: Frozen works! Thaw in cold water. Swap with chicken or tofu.
• 1 tsp kosher salt + ¼ tsp black pepper – Why kosher? It dissolves evenly. Table salt? Use ¾ tsp.
• ½ tsp red pepper flakes – Spice hack: Use ¼ tsp for mild, 1 tsp for fire!
• 2 tbsp olive oil, divided – Substitute: Coconut oil amps up tropical vibes.
• 3 garlic cloves, minced – Lazy genius: 1 tsp pre-minced garlic = 1 clove.
• 1 shallot, thinly sliced – No shallot? ¼ red onion works!
• 1 red bell pepper, diced – Color twist: Yellow or orange peppers bring sweetness.
• 2 tbsp tomato paste – Secret weapon: Deepens flavor. Freeze leftovers in ice cube trays!
• 1 (15 oz) can full-fat coconut milk – Critical: Shake the can! Light milk makes sauce watery.
• 1 cup fresh/frozen corn – Seasonal flex: Fresh summer corn? Char it first for smokiness!
• 2 tbsp lemon juice – Brightness booster: Lime juice works too.
• Fresh basil, for serving – Don’t skip! Cilantro or parsley if basil’s MIA.Print
  

  Creamy Coconut Shrimp

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  • Author: islamerrick
  • Total Time: 25 minutes

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  Description

  This creamy coconut shrimp is sweet, spicy, and utterly satisfying — a tropical comfort dish with bold flavor and vibrant color. Juicy shrimp, tender bell pepper, and corn simmer in a rich tomato-coconut broth finished with lemon and fresh basil. It’s simple, stunning, and weeknight-ready.

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  Ingredients

  Scale 1x2x3x

  1 lb large shrimp, peeled, deveined, tails removed

  1 tsp kosher salt

  1/4 tsp black pepper

  1/2 tsp red pepper flakes

  2 tbsp olive oil, divided

  3 garlic cloves, minced

  1 shallot, thinly sliced

  1 red bell pepper, diced

  2 tbsp tomato paste

  1 (15 oz) can full-fat coconut milk

  1 cup fresh or frozen corn (about 2 ears)

  2 tbsp lemon juice (about 1/2 lemon)

  Fresh basil, for serving

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  Instructions

  Season shrimp: Toss shrimp with salt, pepper, and red pepper flakes.

  Sear shrimp: In a large skillet, heat 1 tbsp olive oil over medium-high. Cook shrimp for 1–2 minutes per side until just pink. Remove and set aside.

  Sauté veggies: In the same skillet, add remaining oil. Sauté garlic, shallot, and red bell pepper for 2–3 minutes until softened.

  Build the sauce: Stir in tomato paste and cook for 1 minute. Pour in coconut milk, add corn, and bring to a gentle simmer.

  Combine & finish: Return shrimp to the pan, stir in lemon juice, and simmer for 2–3 minutes. Adjust seasoning to taste.

  Serve: Garnish with fresh basil and serve with rice, noodles, or crusty bread.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

  Nutrition

  • Calories: 430
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 30g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 26g

Let’s Cook! Step-by-Step Magic

Ready to rock? Fire up that skillet!

1. Season shrimp: Toss shrimp with salt, pepper, and red pepper flakes. Chef’s hack: Do this while your oil heats—multitasking queen!
2. Sear shrimp: Heat 1 tbsp oil in a large skillet over medium-high. Cook shrimp 1-2 min/side until just pink. Remove and set aside. ⚠️ Crucial: They’ll finish cooking later—overcooked shrimp = rubber!
3. Sauté veggies: Add remaining oil. Sauté garlic, shallot, and bell pepper 2-3 min until softened. Pro tip: Scrape up those browned shrimp bits—FLAVOR GOLD!
4. Build the sauce: Stir in tomato paste. Cook 1 min until it darkens slightly (this mellows acidity!). Pour in coconut milk, add corn, and simmer gently 3 min. Watch: Don’t boil hard—coconut milk can separate!
5. Combine & finish: Return shrimp to the pan. Stir in lemon juice. Simmer 2-3 min until shrimp are opaque. Taste! Need more salt? Lemon? Spice? Adjust now.
6. Serve: Garnish with basil. Extra love: Zest lemon over top for fragrance!

Serving Up Sunshine: How to Plate

Presentation matters—even on weeknights! Ladle this beauty into shallow bowls over fluffy jasmine rice (my fave!) or coconut rice. Noodles? Oh yes—rice noodles soak up that creamy goodness. Craving crunch? Toasted baguette slices are PERFECT for sauce-dunking. For color, scatter extra basil or red pepper flakes. Light candles, pretend you’re beachside… and devour!

Make It Your Own: 5 Tasty Twists

This recipe LOVES a remix! Try these:

1. Thai-Inspired: Add 1 tbsp fish sauce + 1 tsp ginger with garlic. Top with chopped peanuts.
2. Vegan Delight: Swap shrimp for chickpeas or cubed eggplant. Use vegan fish sauce or soy sauce.
3. Creamy Greens: Stir in 2 cups baby spinach or kale at the end.
4. Curry Fusion: Add 1 tbsp curry powder with tomato paste.
5. Pineapple Fiesta: Add ½ cup diced pineapple with corn for sweet-tangy zing!

Isla’s Kitchen Confessions

This dish has evolved from that rainy-night experiment! I once accidentally used cinnamon instead of paprika (yikes!)—trust me, stick to pepper flakes 😂. Over time, I learned: tomato paste is non-negotiable (it balances coconut’s richness), and fresh basil is the mic drop. My kids now demand this weekly—they call it “shrimp hug soup.” The biggest lesson? Recipes aren’t sacred. Burned the garlic? Start over. Forgot corn? No sweat. Cooking’s a journey, not a perfection contest. Now go make memories!

FAQs: Your Questions, Answered!

Q: Can I use light coconut milk?
A: I don’t recommend it. Full-fat gives that lush, creamy texture. Light milk makes the sauce thin and sad!

Q: Help! My sauce separated.
A: Don’t panic! Remove from heat, stir in 1 tbsp cold water or lemon juice. It’ll come back together. Next time, avoid boiling—simmer gently!

Q: How do I store leftovers?
A: In an airtight container for up to 2 days. Reheat SLOWLY on low to prevent curdling. Add a splash of water if needed.

Q: Can I make it ahead?
A: Prep veggies/shrimp ahead, but cook fresh. The shrimp gets tough when reheated!

Nutrition & Prep Details

Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4

Per Serving: Calories: ~430 | Protein: 26g | Carbs: 14g | Fat: 30g | Fiber: 3g | Sugar: 5g | Sodium: 600mg

There you have it—Creamy Coconut Shrimp, a tropical escape in just 25 minutes. This dish combines juicy shrimp, a rich coconut-tomato broth, and a perfect balance of heat and sweetness, all in one skillet. Whether you’re winding down after a busy day or looking to impress at a last-minute dinner, this easy, bold recipe is sure to become your new weeknight favorite. So grab your skillet and let the flavors transport you to a sunny beachside retreat—no passport required! 🌴🦐✨