Creamy Coconut Shrimp

Our Creamy Coconut Shrimp is the healthiest and creamiest shrimp dish you will ever taste. The sauce is everything you want and more. It is simple to make dairy-free and something that you can enjoy on Christmas Eve if you celebrate The Feast of the Seven Fishes. Not only does this recipe take 10 minutes to whip up, but it’s also incredibly healthy as well.

What stands out

You’ll love this dish for its beautiful, rich, and flavorful sauce that combines sautéed onions, garlic, chili flakes, and coconut milk. This versatile recipe allows you to choose between proteins like shrimp, fish, or hearty chickpeas to suit your taste or diet. The ease with which this meal comes together means you can have a and protein-packed dinner on busy days. Whether you serve it over a bed of rice, pasta, or with some crusty bread, this will quickly become a favorite dish in your house.

How to Prepare

In a pan sauté onions in olive oil on medium-high heat for a minute.

Add chili flakes and minced garlic, and stir.

Incorporate tomato paste, stir, and deglaze with white wine or stock.

Cook off the wine, then add coconut milk, salt, and pepper. Simmer for 3-4 minutes.

Add shrimp (alternatively, you can use fish or chickpeas here). Cook shrimp for 2-3 minutes on each side.

Once the shrimp is pink and curled remove from heat.

Garnish the creamy coconut shrimp with parsley and serve on its own, with bread, rice, or pasta.

Kitchen tip

Feel free to use heavy cream or cashew cream if you don’t like coconut milk or if you want a different flavor profile.

Swaps

This recipe is all about the sauce, so you can use shrimp like we did, or you can choose a fish or other protein like chickpeas, to suit your dietary preferences. Let us know in the comments how you make this tasty dish your own!

1. Instead of shrimp, try using cubed fish, scallops, or a mix of seafood. Cook time may be a bit different for these options, so keep that in mind.
2. For a vegetarian or plant-based option, use chickpeas, tofu, or a variety of vegetables like bell peppers and zucchini.
3. Feel free to try creamy coconut shrimp with different herbs or spices such as thyme, basil, or cayenne pepper for added flavor.
4. Instead of coconut milk, try using heavy cream for a richer flavor or almond milk for a lighter option.

Serve it with

• A bowl of rice, pasta, or quinoa
• A salad with mixed greens
• Crusty bread (like our no-knead peasant bread or baguette slices)
• Steamed or sautéd vegetables like asparagus, broccoli, or green beans

Questions

what type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste, so please always taste and adjust as you cook.

Can we use something besides Shrimp?

You can use any type of whitefish that you prefer and cut it into cubes. Once the fish starts to flake off, that means it’s ready. This should take no longer than 4-5 minutes. If you prefer, you can also use scallops or any other type of seafood that you like. You can even mix the shrimp with whitefish and other seafood for added flavor.

Is there a vegan alternative?

If you are vegan, substitute the seafood for a can of drained chickpeas, and you are in heaven.

Is there a substitute for the Coconut Milk?

Feel free to use heavy or cashew cream in this creamy coconut shrimp if you don’t like coconut milk, but trust us, it’s.

How many does this recipe serve?

This recipe makes 2 portions, so feel free to double or even triple it

Ingredients

Makes 2 portions

• 1 tablespoon olive oil
• ½ yellow onion, finely diced
• chilli flakes, optional
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• ¼ cup white wine, or vegetable stock
• 1 can of coconut milk, 400 ml
• salt, to taste
• pepper, to taste
• 25-30 deveined shrimp, the shells add more flavor, but you will have to peel them
• parsley, for garnish

Equipment

• Ceramic Pans
• Redmond Real Salt
• Nakiri Knife
• Measuring Cups + Spoons
• Cutting Board
• Liquid Measuring Cup

Method

1. In a pan on medium-high heat sauté the onions in a little bit of olive oil for about a minute. Add the chili flakes, minced garlic, and give it a stir.
2. Add the tomato paste and stir again. To deglaze the pan, you can use some white wine or any stock you like.
3. Cook off the white wine fully for about 1-2 minutes and add in the coconut milk. Stir and season with a touch of salt and pepper.
4. Let it simmer on medium-low heat for 3-4 minutes and add in the shrimp, fish, or chickpeas if you are plant based. Let the shrimp cook for 2-3 minutes on each side.
5. Once the shrimp are pink and curled up take it off the heat immediately. Garnish with parsley and serve on its own, on top of rice, or even with pasta. Enjoy!