One-Pot Shrimp in Coconut Sauce in 30 Minutes
Jumbo shrimp simmer briefly in a smooth coconut sauce blended with vegetables, lime, and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds jumbo raw shrimp peeled and deveined
- 5 tablespoons vegetable oil divided
- 3 cloves garlic 1 minced and 2 coarsely chopped
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
- 1/2 large white or yellow onion coarsely chopped
- 1 large orange or red bell pepper seeded and sliced
- 1/2 cup canned diced tomatoes drained
- 2 large leaves basil
- 2 tablespoons cilantro or parsley chopped
- 1 cup canned coconut milk
- 1/3 cup chicken or vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 4 to 6 ounces cream cheese softened
- 1 red jalapeño pepper thinly sliced
Instructions
Instructions
- Toss the shrimp with 1 tablespoon oil, the minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat 2 tablespoons oil in a large skillet over medium heat and cook the onion and bell pepper for 3 minutes.
- Add the coarsely chopped garlic and cook for 1 minute, then add the tomatoes, basil, and cilantro or parsley and cook for 2 minutes.
- Transfer the cooked vegetables to a blender.
- Heat the remaining 2 tablespoons oil in the skillet and cook the shrimp for 2 minutes, flip, and cook 1 to 2 minutes until beginning to turn pink; transfer to a plate.
- Add the coconut milk, broth, lime juice, ginger, optional paprika, and remaining salt and pepper to the blender and blend until smooth.
- Return the sauce to the skillet, bring to a boil, reduce to a simmer, and cook for 5 minutes.
- Stir in the cream cheese until melted and smooth, then return the shrimp and toss to coat.
- Garnish with optional jalapeño and extra herbs, and serve immediately.