Creamy Coconut Shrimp
Creamy Coconut Shrimp
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Sauce
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 1/2 tablespoons curry paste
- 1/2 cup chicken broth
- 1 can coconut cream, 13.5 ounces
- 1 lime, juiced, plus wedges for serving
- 1/4 teaspoon red pepper flakes, or to taste, optional
For Serving
- 3 cups jasmine rice, cooked and hot
- 1/4 cup cilantro, fresh, chopped, plus more for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, season the shrimp with salt, black pepper, and smoked paprika. Toss to ensure the shrimp are evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side, or until just pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set aside.
⏱️ 5 min
- 3
In the same pan (do not clean it), add the diced shallot and sauté over medium heat for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 4
Add the minced garlic and sliced red bell pepper to the pan. Cook for another 2-3 minutes, stirring occasionally, until the bell pepper starts to soften.
⏱️ 3 min
- 5
Stir in the curry paste and cook for 1 minute, stirring constantly, to allow the flavors to bloom.
⏱️ 1 min
- 6
Deglaze the pan with the chicken broth, scraping the bottom of the pan to loosen any remaining flavorful bits. Bring to a simmer.
⏱️ 2 min
- 7
Pour in the can of coconut cream. Stir well to combine and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has slightly thickened and become silky.
⏱️ 7 min
- 8
Remove the pan from the heat. Squeeze in the fresh lime juice and stir. If desired, add the red pepper flakes for a touch of heat.
⏱️ 1 min
- 9
Return the seared shrimp to the pan with the sauce. Stir gently to coat the shrimp completely. Add the chopped fresh cilantro and stir to combine.
⏱️ 2 min
- 10
Serve the creamy coconut shrimp immediately over hot jasmine rice. Garnish with additional fresh cilantro and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Shrimp
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Sauce
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 1/2 tablespoons curry paste
- 1/2 cup chicken broth
- 1 can coconut cream, 13.5 ounces
- 1 lime, juiced, plus wedges for serving
- 1/4 teaspoon red pepper flakes, or to taste, optional
For Serving
- 3 cups jasmine rice, cooked and hot
- 1/4 cup cilantro, fresh, chopped, plus more for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, season the shrimp with salt, black pepper, and smoked paprika. Toss to ensure the shrimp are evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side, or until just pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set aside.
⏱️ 5 min - 3
In the same pan (do not clean it), add the diced shallot and sauté over medium heat for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 4
Add the minced garlic and sliced red bell pepper to the pan. Cook for another 2-3 minutes, stirring occasionally, until the bell pepper starts to soften.
⏱️ 3 min - 5
Stir in the curry paste and cook for 1 minute, stirring constantly, to allow the flavors to bloom.
⏱️ 1 min - 6
Deglaze the pan with the chicken broth, scraping the bottom of the pan to loosen any remaining flavorful bits. Bring to a simmer.
⏱️ 2 min - 7
Pour in the can of coconut cream. Stir well to combine and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has slightly thickened and become silky.
⏱️ 7 min - 8
Remove the pan from the heat. Squeeze in the fresh lime juice and stir. If desired, add the red pepper flakes for a touch of heat.
⏱️ 1 min - 9
Return the seared shrimp to the pan with the sauce. Stir gently to coat the shrimp completely. Add the chopped fresh cilantro and stir to combine.
⏱️ 2 min - 10
Serve the creamy coconut shrimp immediately over hot jasmine rice. Garnish with additional fresh cilantro and lime wedges.
⏱️ 1 min