Creole Coconut Shrimp

One-pan, guilt-free coconut shrimp with spiced with Creole goodness!
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We’ve officially arrived to the year 2022. After all that has happened the past two years, I’m leisurely entering into the new year, protecting my peace, and feeding my soul well.

As of late, I’ve made it a personal mission to find as many dairy alternatives as possible. Milk and I don’t really get along so I stay looking for substitutes. Coconut milk is one of my favorite milk alternatives, and it’s a perfect match for shrimp.

I had so many herbs and vegetables leftover from holiday cooking so I decided to add as many as I could to this dish! Creole staples like onions, bell peppers, thyme, and oregano, along with fresh ginger and basil, rosemary, and red pepper flakes, really elevated this coconut shrimp to new heights. The baby spinach leaves provide added balance and freshness to the overall dish as well.

I paired the coconut shrimp with basmati rice but you can easily make this a pasta dish, or have it with some cauliflower rice for a low carb meal.

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 3 Best Season: Suitable throughout the year


One-pan, guilt-free coconut shrimp with spiced with Creole goodness!



  1. Season shrimp with Tony Chachere's and Italian seasoning, and set aside. Melt butter in a large skillet over medium-high heat. Stir in garlic and ginger and cook for 1 minute, or until fragrant. 

  2. Add shrimp to skillet and stir into butter. Arrange shrimp in a single layer and cook for 2 minutes. Flip shrimps and cook for another two minutes, or until shrimp and pink and fully cooked.  Use tongs to remove shrimp from skillet, and set them aside. 

  3. Add onions and bell peppers to skillet. Pour in the chicken broth and scrape the brown bits from the bottom of the skillet while stirring frequently. Cook vegetables for 3 minutes or until they're soft and onions are translucent (chicken broth will reduce by half during this time).

  4. Pour in coconut milk and stir into vegetables. Add in cream cheese and stir until it melts.  Once the sauce starts to boil, reduce heat to a simmer. Toss in spinach and basil leaves into sauce. Stir in red pepper flakes. 

  5. Add shrimp back into the skillet and cover with the coconut sauce. Let cook on low for another 5 minutes. Serve with rice, pasta or low carb/gluten-free alternatives.  

Keywords: coconut shrimp, one pot meals shrimp, seafood

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