Recipes Collection

WW Creamy Coconut Shrimp with Tomatoes


  • 1 tbsp coconut oil
  • 1/2 cup onion
  • garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp. basil, chopped
  • 1/8 tsp. red pepper flakes (optional, to taste)
  • 2 cups tomatoes, chopped
  • 1 1/3 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb)
  • 2 lb. shrimp


  1. Heat the coconut oil over medium high heat.
  2. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.
  4. Add the coconut milk and bring to a simmer. Let cook for 5 minutes.
  5. Add the shrimp and cook for 5-7 minutes until pink and cooked through. Top with more basil.


7  Green
5  Blue
5  Purple




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