Creole Shrimp in a Creamy Coconut Tomato Sauce

With Mardi Gras coming up, I thought this would be a good recipe for you to try. It’s so tasty with the creole shrimp and the dairy-free tomato sauce.

I really like shrimp because they are great grilled, pan-seared or broiled and they cook quickly which makes this recipe perfect for a weeknight meal.

I used Healthy On You® House of the Rising Spice Creole Spice and it gives the shrimp an amazing flavor. If you have a grill, use it (because it’s chilly this week, I’ve been using our Phillips indoor smokeless grill) it’s my latest addition to my kitchen appliances and it comes in so handy in creating delicious grilled food inside and in a hurry.


Makes 4 servings

For the Shrimp

For the Sauce

  • ½

    lb. linguini or spaghetti pasta

  • 2

    tbsp olive oil

  • ½

    large onion, diced

  • 4

    garlic cloves, minced

  • 1

    cup fire roasted peppers, chopped (you can buy these already roasted)

  • 1

    28 oz. can of tomato puree (I use Pom brand)

  • 1

    cup coconut cream

  • 1

    tsp sea salt and fresh ground pepper to taste

  • green onions, chopped for  garnish


  1. In a medium-sized bowl, coat the shrimp with olive oil and season with salt and the  House of the Rising Spice Creole Spice Blend, set aside for while you start the sauce.

  2. In a 12 inch cast iron pan, heat the olive oil over medium heat and add the onions.  Cook until translucent 3-5 minutes.

  3. Add the garlic and cook another two minutes; add the chopped roasted peppers, tomato sauce, a tsp of sea salt.

  4. Bring to a boil, reduce the heat, cover cook for 15 mins

  5. In the meantime, cook the shrimp. If sauteeing, add the shrimp to a hot skillet and sear on both sides, 2-3 minutes.  If using a grill or indoor grill, skewer and add to a hot grill for 2 minutes per side. When finished set aside.

  6. When done, whisk the coconut cream into the sauce and continue cooking for 5 additional minutes.

  7. In the meantime, cook the pasta per instructions, drain and set aside.

  8. Taste the sauce and adjust the salt and pepper if needed. Add the cooked, drained pasta and toss. Cover completely with the sauce.

  9. Add the shrimp to the top of the sauce and garnish with the chopped green onions.

Samantha Binkley