Creamy Coconut Shrimp
Perfect for a snowy day in North Carolina
Yesterday, Mother Nature decided that North Carolina needed a blizzard (yes, really!) and we were stuck inside watching the snow pile up? That's when I decided to make some comfort food! This recipe feels like a little vacation in a bowl…it’s dreamy and delicious! And, let me tell you …it did NOT disappoint.
The sauce is what makes this dish shine. Rich coconut milk meets a splash of white wine and tomato paste, with a can of Rotel adding just the right amount of kick. Sautéed onions, red bell pepper, and garlic create this incredible base that smells amazing while it's cooking. Then in go the shrimp, and everything comes together in this creamy, slightly spicy, totally crave-worthy sauce.
I served it over fluffy white rice and topped everything with fresh cilantro, and honestly? It looked as gorgeous as it tasted. The colors are stunning…creamy coral-pink sauce with pops of red pepper and bright green cilantro. Total showstopper.
This recipe is actually pretty easy to pull together and sometimes the most delicious meals are the simplest ones.
So next time you're snowed in (or just craving something special), give this coconut shrimp a try. Your taste buds will thank you! Keep scrolling for the recipe and you can watch my video on Instagram!
Wine Pairing…
We paired this dish with Rombauer Sauvignon Blanc and it was absolutely magical! I recently bought a case of this wine at a wine dinner and we really love it! Rombauer makes a really special Sauvignon Blanc that's richer and more full-bodied than typical versions, with this beautiful, almost creamy texture from oak aging. The citrus and tropical fruit notes complemented the coconut milk perfectly, while the bright acidity cut through the richness of the sauce. It has enough body to stand up to all those bold flavors…the garlic, the Rotel, the sautéed veggies, without getting lost. Honestly, it made our blizzard dinner feel extra special!
Other great options: If you can't find Rombauer, an off-dry Riesling or Gewürztraminer would also be lovely with the coconut and spice, or try a Viognier for something rich and aromatic. A crisp dry Rosé would work beautifully too!
This coconut shrimp has officially earned a spot in our regular dinner rotation because it's that good! The creamy sauce, the perfectly cooked shrimp, that little hint of spice...it all just works. Whether you're dealing with a blizzard or just want to treat yourself to something special on a weeknight, this one's a winner. And stay tuned, because I've got more delicious recipes coming your way soon that I can't wait to share!
Thanks so much for reading today and please let me know if you make this!
~XOXO Suzanne