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.
Ingredients
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
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