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Creole Coconut Shrimp

Cooking Method ,
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 pound shrimp
  • 1 onion (diced)
  • 1 bell pepper (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons fresh ginger (minced)
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • 3 tablespoons butter (salted)
  • 2 tablespoons vegan cream cheese
  • 6 ounces baby spinach (one bag of spinach)
  • 8 fresh basil leaves
  • 2 pinches red pepper flakes
  • 3 green onions (chopped (for garnish))
  • Tony Chachere's (to taste)
  • Italian seasoning (to taste)
  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
Devin Smith