Creamy Coconut Shrimp Skillet
This easy weeknight dinner took less than 30 minutes when everything is prepped ahead of time. That’s the secret 🤫 chop your veggies and make your sauces ahead of time for a fast dinner during the week. Super versatile as well! You can switch out proteins and the noodles like I did.
1 lb. peeled and deveined large shrimp, tails removed
¾ tsp. kosher salt, divided
¼ tsp. black pepper
3 Tbsp. olive oil, divided
¾ cup fresh corn kernels (from 1 cob)
½ cup diced red bell pepper
1 medium shallot, minced
2 garlic cloves, minced
2 Tbsp. Thai red curry paste
1 (13.5-oz.) can coconut milk
2 Tbsp. NAKANO Natural Rice Vinegar
3 Tbsp. fresh chopped basil leaves
Cooked rice, rice noodles for serving (optional) or palmini noodles.
Pat shrimp dry with a paper towel and season evenly with ¼ tsp. salt and black pepper.
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Arrange shrimp in skillet and cook for 3 minutes, until nicely seared.
Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate. Reduce heat to medium and add remaining 1 Tbsp. oil.
Add corn, bell pepper and shallots; cook 4 to 5 minutes, until soft.
Add garlic and red curry paste; cook 2 more minutes.
Add coconut milk, rice vinegar, and remaining ½ tsp. salt; gently simmer mixture for 5 minutes.
Stir in basil and add shrimp back to skillet: toss in sauce.
Let cook 1 more minute to rewarm shrimp. Serve over rice or rice noodles. Enjoy!