Shrimp in Coconut Sauce
Make this creamy one-pot Shrimp in Coconut Sauce with blended vegetables, coconut milk, and cream cheese in just 30 minutes. Serve over rice or noodles for an easy dinner.
Servings 4
Calories444.7 kcal
Equipment
- 1 large skillet
- 1 Mixing bowl
Ingredients
- 1 ½ pounds jumbo raw shrimp – peeled and deveined, with shells and tails removed
- 5 tablespoons vegetable oil – divided
- 3 cloves garlic – 1 minced and 2 coarsely chopped
- 1 teaspoon salt – divided
- 1 teaspoon ground black pepper – divided
- ½ large white or yellow onion – peeled and coarsely chopped
- 1 large orange or red bell pepper – deseeded and sliced
- ½ cup canned diced tomatoes
- 2 large basil leaves, plus more for garnish
- 2 tablespoons chopped cilantro or parsley, plus more for garnish
- 1 cup canned coconut milk
- ⅓ cup chicken or vegetable broth
- 2 tablespoons lime juice – about 1 large lime, juiced
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika – optional
- 4 – 6 ounces cream cheese – softened, depending on desired creaminess
- 1 red jalapeño pepper – thinly sliced, optional
Instructions
- Season the shrimp: Place 1 ½ pounds of peeled and deveined jumbo shrimp in a mixing bowl. Add 1 tablespoon of vegetable oil, 1 minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss to coat and let the shrimp marinate as you prepare the vegetables.
- Cook the vegetables: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced bell pepper. Cook for approximately 3 minutes.
- Add the garlic and tomatoes: Stir in the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add ½ cup of canned diced tomatoes, 2 large basil leaves, and 2 tablespoons of chopped cilantro or parsley. Cook for another 2 minutes, then transfer the vegetables to a blender and set aside.
- Cook the shrimp: Heat the remaining 2 tablespoons of vegetable oil in the same skillet. Cook the shrimp for 2 minutes, then flip and cook for another 1–2 minutes until they begin to turn pink. Transfer to a plate or bowl.
- Blend the coconut sauce: Add 1 cup of canned coconut milk, ⅓ cup of chicken or vegetable broth, 2 tablespoons of lime juice, 1 teaspoon of ground ginger, and the remaining ½ teaspoon each of salt and black pepper to the cooked vegetables in the blender. Add 1 teaspoon of sweet paprika if desired. Blend until completely smooth.
- Simmer the sauce: Pour the blended mixture into the skillet and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in 4–6 ounces of softened cream cheese until completely melted and the sauce is smooth and creamy.
- Combine and serve: Return the cooked shrimp to the skillet and toss to coat with the coconut sauce. Garnish with additional basil leaves, chopped cilantro or parsley, and thinly sliced red jalapeño if desired. Serve over white rice or noodles.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover shrimp in coconut sauce in a shallow, airtight container in the refrigerator for 2–3 days at 40°F or below. Refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Freezer: Freezing isn't recommended because the cream cheese and coconut milk sauce may separate and become grainy after thawing. The shrimp can also lose some of their tenderness. Reheating: Place leftovers in a skillet over low to medium heat. Stir gently and add a splash of chicken or vegetable broth if the sauce is too thick. Reheat to an internal temperature of 165°F, but avoid cooking longer than necessary to maintain the shrimp's texture.Nutrition
Calories: 444.7kcal | Carbohydrates: 12.5g | Protein: 30.2g | Fat: 31.4g | Saturated Fat: 13.8g | Polyunsaturated Fat: 10.3g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 217.7mg | Sodium: 575mg | Potassium: 606.9mg | Fiber: 1.7g | Sugar: 4.5g | Vitamin A: 1598.5IU | Vitamin C: 50.5mg | Calcium: 227.3mg | Iron: 3.1mg
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