Creamy Coconut Shrimp recipe is a Thai-inspired curry on the table in only 15 minutes! This naturally gluten-free and dairy-free coconut cream shrimp and rice dish tastes better than take-out, and will be a hit with the whole family!
Heat a large, deep skillet over medium high heat. Add the oil to heat then saute the onions and peppers until tender, about 3 minutes.
Add the garlic, coriander, curry powder, and ground ginger to cook for 30 seconds longer.
To the skillet add the shrimp and sprinkle with salt and pepper. Cook for 3 minutes, or until the shrimp is almost pink through. The shrimp will finish cooking in the sauce.
Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste. Serve immediately, over rice.
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Make ahead directions
For meal prep, measure all your spices in a small dish, slice the peppers, onions, and mince the garlic. Prepare the shrimp by removing the shells and tails, refrigerating until ready to use. When you are ready to eat, the dish only takes 10 minutes to cook, so have your rice ready!You may also make the dish in its entirety and rewarm when ready to enjoy. Gently reheat the curry on the stove, over medium-low heat.