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Ingredients
- 2 lbs. raw shrimp, peeled, deveined, tails on or off, dried
- 2 tsp. paprika
- 1 medium onion finely chopped
- 5 cloves of garlic chopped
- 1 tsp. crushed red pepper
- ¼ cup chopped basil leaves
- 1 inch of fresh ginger grated
- 14 oz. can of diced tomatoes, drained
- 1 can full fat coconut milk
- 1 lime sliced into wedges for garnish
- Basil and Cilantro chopped, for garnish
Preparation
- Heat tbsp. olive oil in large skillet over medium high heat until simmering
- Season shrimp with salt, pepper and paprika
- Mix well and add shrimp to skillet, cook 2 to 3 minutes per side until cooked
- Remove shrimp from pan and set aside
- Wipe out pan and add another tbsp. of olive oil and warm over medium high heat
- Add onions and cook until softened
- Stir in garlic, ginger, crushed red pepper and basil until combined
- Add drained tomatoes and cook for 5 minutes
- Stir in coconut milk and bring to a simmer, about 5 minutes
- Add shrimp and cook until warmed through, about 3-5 minutes
- Garnish with basil and cilantro
- Serve with lime wedge to squeeze over dish
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