Creamy Coconut Shrimp Recipe

Top view of a white shallow bowl filled with creamy coconut shrimp and spinach.

5 from 2 votes

A quick and scrumptious 30-minute ONE PAN meal! With sweet satuéed shrimp, soft gnocchi, fresh spinach and the best coconut cream sauce ever.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: one pan meal, quick shrimp recipes

Servings:

Calories: 360kcal

Author: Valentina K. Wein

Equipment

12-inch cast iron skillet

Ingredients

extra virgin olive oil for the pan
1 pound peeled and deveined shrimp (approx. 26/30 count)
1 cup finely chopped yellow onion
1 generous tablespoon minced garlic
1 teaspoon dried basil
2½ cups vegetable stock
1 cup coconut milk (preferably full fat)
¼ cup fresh lemon juice
1 pound gnocchi (fresh or frozen and thawed)
4 cups packed spinach leaves, washed and dried
½ cup fresh basil leaves, washed and dried
salt and freshly ground black pepper

Instructions

Prepare the shrimp and skillet/pan. If the shrimp are not already peeled and deveined, here's an easy step-by-step guide to follow. Place a large pan (approx. 12-inch, preferably cast iron) over high-medium heat and lightly coat it with olive oil. While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
Sauté the shrimp. Once the pan is hot, add the shrimp, with at least an inch or so between them. You should hear a sizzling sound, and if you don't, your pan is not hot enough. Wait until it's very hot and listen for the sizzle! Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. (You will likely need to do this in two batches.) As soon as the shrimp are done, use a large spoon to scoop them out of the pan and onto a plate. Set aside and do not wash the pan!
Start the sauce and cook gnocchi. If the bottom of the pan is dry, add more olive oil. Add the onion and garlic and cook over medium-low heat until soft, about 5 minutes. Then add the dried basil and stir to blend. Pour in the vegetable stock and lemon juice and bring to a boil. Add the gnocchi and turn the heat down. Simmer just until the gnocchi are soft, about 5 minutes.
Finish sauce and return the shrimp to the skillet/pan. Pour in the coconut milk and stir to blend. At this point season to taste with salt and pepper. (Here's how.) Then add the spinach and basil leaves and stir again. Let all of the leaves wilt completely, about 3 minutes. Then return the shrimp to the pan and mix to be sure they're well coated with the sauce. If necessary, season again with salt and pepper to taste.
Serve!

Notes

Nutritional information is only an estimate.

Nutrition