If you’re looking for a delicious seafood dish that’s quick and easy to make, then you’re in luck! This creamy jerk coconut shrimp with zucchini recipe is sure to satisfy your cravings for a flavorful and comforting meal. The combination of succulent shrimp and zesty jerk seasoning, paired with the creaminess of coconut milk and the crispiness of zucchini, creates a harmonious balance of flavors and textures that will leave you wanting more. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress and satisfy. So let’s get cooking!
Ingredients
- 12 large shrimp (Peeled and Deveined)
- 2-3 Tbsp organic coconut milk
- 1/4 cup can petite cut tomatoes
- 3 Tbsp jerk seasoning
- 1 tsp sea salt
- 2 Tbsp olive oil
- green onions for topping
- 2 zucchini
Instructions
- Cook the rice as instructed on the package.
- In a large bowl combine the shrimp, coconut milk, jerk seasoning. Mix everything together with your hands, and allow the shrimp and mix to marinate for about 30 minutes at room temperature.
- Chop the zucchini into thin slices before cooking.
- Pre-heat a frying pan over medium heat, add 2 tablespoons of olive oil and allow the oil to heat up.
- Add diced tomatoes and okra and cook for 3 minutes. Add shrimp and marinate mix into the pan.
- Stir together with the shrimp and allow the shrimp to cook in the sauce for about 10 minutes.
- Lower the heat, cover the pan and cook for about 5 minutes or until the shrimp is fully cooked.
- Transfer to a serving bowl and garnish with green onions.
- Serve with rice or sides of your choice.
- Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
That’s zucchini not okra.
Thank you Mily for bringing this to our attention, we’ve updated the ingredient.