Buttery Slow Cooker Brazilian Coconut Shrimp (Better-Than-Takeout Low-Carb)
This rich, aromatic shrimp dish simmers in a creamy coconut and butter sauce with a hint of lime, delivering restaurant-quality flavor with minimal effort. It's a low-carb, gluten-free take on classic Brazilian flavors that's perfect for a weeknight dinner.
Ingredients
Ingredients
- 1.5 lb large shrimp peeled and deveined, tails on or off
- 1 cup full-fat canned coconut milk shake can well before opening
- 0.5 cup chicken broth or vegetable broth
- 4 tbsp unsalted butter cut into cubes
- 2 tbsp tomato paste
- 1 tbsp fresh lime juice
- 4 clove garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp red pepper flakes adjust to taste
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to prevent the shrimp from becoming rubbery. Make-Ahead: You can prepare the sauce mixture (steps 1-2) up to 24 hours in advance and store it in the refrigerator. Add the shrimp and cook as directed on the day of serving. Substitutions: For a dairy-free version, replace the butter with additional coconut oil. Use vegetable broth to keep it vegetarian. Serving Suggestions: Serve over cauliflower rice for a low-carb option, or with a side of steamed asparagus. For a richer dish, garnish with a squeeze of fresh lime and extra cilantro.