Creamy Coconut and Tomato Shrimp - Keto Shrimp Recipes
This creamy coconut and tomato shrimp is one of those keto shrimp recipes that feels almost too easy for how impressive it tastes. You know the kind—where you take one bite, look around suspiciously, and wonder if you accidentally became a gourmet chef overnight. It’s a warm, saucy hug for your taste buds, with a rich coconut base that wraps itself around plump, juicy shrimp, all kissed with the gentle acidity of fresh tomatoes.
I love making this dish on nights when I want something that looks like it took hours but secretly comes together in under 30 minutes. It’s one of my favorite shrimp dinner ideas for busy weeknights, yet it also feels right at home at a summer table surrounded by friends. Whether you’re browsing for summer shrimp recipes, the best shrimp recipe for a quick date-night dinner, or a healthy shrimp recipe that doesn’t skimp on comfort, this one checks every box.
The beauty of this dish is in its simplicity. You sear the shrimp, simmer them in a creamy coconut-tomato sauce, and watch as the flavors meld into something greater than the sum of its parts. It’s comforting, fresh, and perfect for anyone who loves shrimp recipes that balance richness with brightness.
Servings: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup canned coconut milk (full-fat)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook 1–2 minutes per side, until just pink. Remove and set aside.
- In the same skillet, sauté onions until softened. Stir in garlic and cook for 30 seconds.
- Add diced tomatoes, coconut milk, tomato paste, paprika, and red pepper flakes. Stir well and bring to a gentle simmer.
- Let the sauce cook for 5–7 minutes until slightly thickened.
- Return the shrimp to the skillet and toss in the sauce for 2–3 minutes until fully heated.
- Serve hot, garnished with fresh cilantro or parsley.