2 tablespoons olive oil, divided
2 pounds raw shrimp, peeled, deveined, tails on or off
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 small yellow onion, finely diced
4 cloves garlic, minced
8 fresh basil leaves, finely chopped
¼ teaspoon ground ginger
1 (14-oz can) diced tomatoes, well drained
1 cup canned unsweetened coconut milk, (shake can before opening)
Lime juice, to serve
Chopped fresh cilantro, for garnish
Chopped fresh basil, for garnish, optional
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
Season shrimp with salt, pepper, and paprika.
Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.
Remove shrimp from skillet and set aside.
Wipe down the skillet, set it over medium-high heat and add remaining olive oil.
To the heated oil add the onions and cook for 3 minutes, or until softened.
Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.
Add diced tomatoes and cook for 3 minutes, or until just softened.
Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.
Remove from heat.
Squeeze lime juice over the shrimp.
Garnish with cilantro and basil.