- Two pounds of raw prawns peeled, deveined, tails on or off
two tablespoons of olive oil divided
salt and freshly ground black pepper, to taste
One teaspoon of smoky paprika
one small diced yellow onion
four minced garlic cloves
eight finely chopped fresh basil leaves
one 14-oz can of diced tomatoes, well drained
one cup of canned unsweetened coconut milk (shake can before opening);
lime juice, to serve
Fresh cilantro chopped for garnish Fresh basil chopped for garnish, if desired. - Read more on next page
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There are tonnes of Thai-inspired flavours in this Creamy Coconut Shrimp! A simple prawn dish loaded with fresh prawns, coconut milk, basil, ginger and garlic. Ready in 20 minutes and made with just one skillet!
Ingredients:
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One tablespoon of olive oil is heated on medium-high heat in a big skillet.
Add paprika, salt and pepper to prawns to season them.
When the prawns are pink and fully cooked, add them to the heated oil and cook for one to two minutes on each side.
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.
Add the onions to the hot oil and sauté for 3 minutes, or until they become tender.
Add the ginger, garlic, and basil and simmer, stirring, for 20 seconds, or until fragrant.
Cook the diced tomatoes for three minutes, or until they are slightly tender.
After adding the coconut milk, boil for five minutes while stirring.
When the prawns are well heated, add them to the coconut milk and cook for an additional minute.
Take off the heat.
Drizzle the prawns with lime juice.
Add basil and cilantro as garnish.
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