Easy Shrimp in Coconut Sauce Recipes

A 30-minute, creamy, and comforting One Pot Shrimp in Coconut Sauce with combined veggies to serve over rice or noodles. it's miles dinner made easy!

What has the electricity to move you back domestic while you are far, some distance away and lacking it terribly? For me, it's miles meals!  I confess the wealthy and various delicacies of my domestic us of a makes not possible to choose only one dish.

once I think about home, several dishes spring right to mind. This creamy one pot shrimp in coconut sauce (camarão no leite de coco) had the strength to transport my sweet Brazil onto my plate this time — and all the memories of these right vintage days.

INGREDIENTS:

• 3 gloves garlic 1 minced and 2 coarsely chopped
• 1½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
• 5 tablespoons vegetable oil divided
• 2 tablespoons lime juice (about 1 large lime, juiced)
• 2 leaves large basil plus more to garnish
• ½ large white or yellow onion peeled and coarsely chopped
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 1 cup canned coconut milk
• 1 large orange or red bell pepper de-seeded and sliced
• 1/2 cup canned diced tomatoes
• 2 oz cream cheese softened
• 2 tablespoons chopped cilantro or parsley plus more to garnish
• 1 red jalapeno pepper thinly sliced (optional)
• 1/3 cup chicken or vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika optional

INSTRUCTIONS:

1. place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and allow marinade at the same time as cooking the veggies.
2. warmth a large skillet over medium warmness with 2 Tablespoons of vegetable oil. upload the onion and bell pepper and permit cook dinner for about three mins. 
3. add the 2 coarsely chopped garlic cloves and cook dinner for approximately 1 minute. upload the canned diced tomatoes, basil, and cilantro/parsley. let cook for about 2 mins. transfer the cooked vegetables to a blender and set aside.
4. add the 2 closing Tablespoons of oil to the skillet and prepare dinner the shrimp for two mins, then turn and cook for any other 1-2 mins or it until begins getting pink. switch the shrimp to a plate or bowl.
5. upload the coconut milk, bird/vegetable broth, lime juice, floor ginger, paprika (non-compulsory), and the remaining salt and pepper to the cooked, reserved veggies and blend the entirety till vegetables are completely floor and aggregate is homogeneous. 
6. transfer blended mixture to the skillet and convey to a boil; then lessen to simmer and prepare dinner for approximately 5 mins. upload the cream cheese and stir till melted and the sauce is creamy and homogeneous. 
7. upload the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of pink jalapeno pepper if favored. Serve over white rice (ideally) or noodles. experience!

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