Thai Inspired Creamy Coconut Shrimp

Thai Inspired Creamy Coconut Shrimp


  1. Two pounds of raw prawns peeled, deveined, tails on or off
  2. two tablespoons of olive oil divided
  3. salt and freshly ground black pepper, to taste
  4. One teaspoon of smoky paprika
  5. one small diced yellow onion
  6. four minced garlic cloves
  7. eight finely chopped fresh basil leaves
  8. one 14-oz can of diced tomatoes, well drained
  9. one cup of canned unsweetened coconut milk (shake can before opening);
  10. lime juice, to serve
  11. Fresh cilantro chopped for garnish Fresh basil chopped for garnish, if desired.


  1. One tablespoon of olive oil is heated on medium-high heat in a big skillet.
  2. Add paprika, salt and pepper to prawns to season them.
  3. When the prawns are pink and fully cooked, add them to the heated oil and cook for one to two minutes on each side.
  4. Take out of the skillet and place the prawns aside.
    After cleaning, reposition the skillet to medium-high heat and pour in the remaining olive oil.
  5. Add the onions to the hot oil and sauté for 3 minutes, or until they become tender.
  6. Add the ginger, garlic, and basil and simmer, stirring, for 20 seconds, or until fragrant.
  7. Cook the diced tomatoes for three minutes, or until they are slightly tender.
  8. After adding the coconut milk, boil for five minutes while stirring.
  9. When the prawns are well heated, add them to the coconut milk and cook for an additional minute.
  10. Take off the heat.
  11. Drizzle the prawns with lime juice.
  12. Add basil and cilantro as garnish.

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