A restaurant-quality shrimp dish you can make at home.
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Seafood lovers don’t always need to go to a restaurant to eat their favorite dishes. Actually, for fans of coconut shrimp, Chinese buffets also offer an avenue to this tasty treat. But you don’t have to go to a seafood place or a Chinese restaurant to get good coconut shrimp. As long as you can find peeled and deveined shrimp at the grocery store or a seafood market, you’re free to make it yourself. The best part of all is that the difference between what you make at home and what you’d get in a restaurant will be negligible.
In fact, making your own creamy coconut shrimp might actually taste better. It’s not even going to take that long so it’s not like you need to save this meal for a special occasion. Just cook the shrimp, sauté some vegetables, and whip up the coconut sauce. That’s all it takes to get delectable shrimp in a creamy coating that you’ll come to prefer over any seafood dish you can get in a restaurant.
Is Creamy Coconut Shrimp Healthy?
There are definitely some health benefits to this creamy coconut shrimp recipe. It’s a good source of protein and surprisingly high in both vitamin A and vitamin C. With ingredients like onion, bell pepper, ginger, and garlic, there are plenty of nutrients to be found. One of the drawbacks is that this recipe is a little high in sodium. Therefore, it may not be ideal for every diet. However, there are plenty of health benefits to creamy coconut shrimp, so most people should be able to enjoy this recipe in moderation.
Vegetable Power!
While there are onions and peppers in this recipe, feel free to add any other vegetables you like to the mix. This will give the dish more flavors and textures, not to mention more vitamins and nutrients. The key to cooking vegetables in this dish is to cut them up as small as possible so that they don’t take the emphasis away from the shrimp. Finally, if you’d like to add something extra to this recipe, a bed of cauliflower rice, spaghetti squash, or zucchini noodles can be a great complement to the shrimp.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, diced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon lime juice
- 1 tablespoon honey
- Fresh cilantro, chopped for garnish
INSTRUCTIONS
Sauté
Cook shrimp until pink; set aside.
Soften
Sauté onion, bell pepper, garlic, and ginger.
Simmer
Add coconut, lime and honey; thicken.
Combine
Return shrimp to skillet; garnish with cilantro.
FAQs & Tips
Once the shrimp and sauce have cooled, make sure you place them in an airtight container and leave them in the fridge for up to 3 days. The leftovers can be easily reheated in the microwave.
No, while it adds coconut flavor, coconut cream is higher in fat than coconut milk, which is why it’s best to use coconut milk in this recipe.
Serving Suggestions
Other than a bed of rice or noodles, there are plenty of options to eat alongside creamy coconut shrimp. Perhaps you can start with Scalloped Potatoes, either the traditional option or Paleo and Vegan Scalloped Sweet Potatoes. Another great complement for shrimp is Steamed Broccoli. But if you want even more vegetables, feel free to make a full side dish of Oven-Roasted Vegetables.
If you think this recipe is good, there are plenty of other ways to enjoy shrimp. It can be as simple as Sautéed Shrimp or perhaps Air Fryer Breaded Shrimp. For something a little more elaborate, you might want to try Cilantro Lime Shrimp and Rice or Low-Carb Keto Shrimp Zucchini Boats.
Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- Salt and black pepper to taste
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper diced
- 1 can 13.5 oz coconut milk
- 1 tablespoon lime juice
- 1 tablespoon honey
- Fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, and sauté until just pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- Pour in the coconut milk, lime juice, and honey. Bring to a simmer and let the sauce thicken slightly, about 5 minutes.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes or until heated through.
- Garnish with chopped cilantro and serve immediately over steamed rice or with a side of vegetables.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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