Healthy Creamy Shrimp

5 from 1 vote

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This is the best healthy creamy shrimp dish you will ever taste. The sauce is everything you want, and more. It is simple to make, dairy-free, and something that you can enjoy on Christmas Eve for all of you that love seafood. Not only does this recipe take 10 minutes to whip up, but it’s also incredibly healthy as well.

Easiest Creamy Shrimp

Healthy Creamy Shrimp

I highly recommend you try this recipe. It is not only perfect on Christmas Eve, but also any day of year.
5 from 1 vote
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 tablespoon olive oil
  • ½ a finely diced yellow onion
  • chilli flakes optional
  • 3 cloves minced garlic
  • 2 tablespoons tomato paste
  • ¼ cup white wine or stock , veggie broth works well
  • 1 can of coconut milk, 400ml
  • pinch of salt and pepper
  • 25-30 deveined shrimp , the shells add more flavour but you will have to peel them.
  • parsley for garnish


  • In a pan on medium-high heat sauté the onions in a little bit of olive oil for about a minute. Add the chili flakes, minced garlic, and give it a stir.
  • Add the tomato paste and stir again. To deglaze the pan, you can use some white wine or any stock you like.
  • Cook off the white wine fully for about 1-2 minutes and add in the coconut milk. Stir and season with a touch of salt and pepper.
  • Let it simmer on medium-low heat for 3-4 minutes and add in the shrimp, fish, or chickpeas if you are plant based. Let the shrimp cook for 2-3 minutes on each side.
  • Once the shrimp is pink and curled up take it off the heat immediately. Garnish with parsley and serve on its own that you can dip with bread, on top of rice, or even with pasta. Enjoy and please share this recipe with your loved ones.



You are more than welcome to use any whitefish you love and cut it into cubes, once the fish flakes off you know it will be ready that should take about 4-5 minutes max.
You can use scallops or any seafood of choice. You can even mix the shrimp with white fish and other seafood too.
If you are vegan substitute the seafood for a can of drained chickpeas and you are in heaven.
Feel free to use heavy cream or cashew cream if you don’t like coconut milk but trust me, it’s delicious.
This recipe makes 2 portions so feel free to double or even triple it
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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