CREAMY COCONUT SHRIMP
Ingredients:
2 tablespoons olive oil
2 pounds raw shrimp, peeled and deveined, with or without tails
Season to taste with salt and freshly ground black pepper.
1 teaspoon smoked paprika powder
1 small yellow onion (chopped)
4 cloves of garlic (chopped)
8 fresh basil leaves, finely chopped
1/4 teaspoon grated ginger
1 diced tomato (14 oz can), drained well
1 cup canned unsweetened coconut milk (shake can before opening)
Lime juice (for serving)
Chopped fresh coriander for garnish
Chopped fresh basil for garnish
CREAMY COCONUT SHRIMP 
Instructions :
1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
2. Season the shrimp with salt, pepper, and paprika.
3. Add the shrimp to the hot oil and fry for 1-2 minutes on each side, or until pink and cooked through.
4. Remove the shrimp from the pan and set aside. 5. Wipe out the skillet, heat over medium heat, and add the remaining olive oil.
6. Add the onions to the heated oil and fry for 3 minutes until soft.
7. Add garlic, basil, and ginger and stir. Cook for 20 seconds or until fragrant.
8. Add the diced tomatoes and cook for 3 minutes or until softened. 9. Add coconut milk, stir and bring to a boil. Simmer for another 5 minutes.
10. Add the shrimp to the coconut milk and cook for another minute or until heated through.
11. Remove from heat.
12. Squeeze lime juice over the shrimp.
13. Garnish with coriander and basil. enjoy