Creamy Coconut Shrimp 

This flavorful Thai-inspired dish features succulent shrimp cooked in a creamy coconut milk sauce infused with garlic, ginger, basil, and a hint of lime. Ready in just 20 minutes, it's a quick and satisfying meal perfect for busy weeknights.

Ingredients

• 2 tbsp olive oil (or coconut oil)

• 2 lbs fresh shrimp, peeled and deveined

• Salt, pepper, and smoked paprika, to taste

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh basil, chopped

• 1 tsp ground ginger

• 1 cup canned diced tomatoes, drained

• 1 can (14 oz) unsweetened coconut milk

• Juice of 1 lime

• Fresh cilantro and basil, chopped (for garnish)

Directions

1. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Cook for about 2 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.

2. Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, chopped basil, and ground ginger. Cook for an additional 20 seconds until fragrant.

3. Add Tomatoes and Coconut Milk: Stir in the drained diced tomatoes and cook for 3 minutes until softened. Add the coconut milk and bring to a simmer. Let it simmer for 5 minutes to allow the flavors to meld.

4. Combine Shrimp and Finish: Return the cooked shrimp to the skillet and cook for 1 minute, or until heated through. Remove from heat and squeeze the lime juice over the shrimp.

5. Serve: Garnish with chopped fresh cilantro and basil. Serve over jasmine rice, cauliflower rice, or noodles for a complete meal.

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 28 g

• Fat: 28 g

• Carbohydrates: 10 g

• Fiber: 2 g

• Sugar: 6 g