This creamy shrimp fra diavolo brings the heat: extra-large shrimp seared with red pepper flakes, then returned to a silky tomato and coconut milk sauce heavy with garlic. It tastes indulgent but is completely dairy-free and grain-free. Dinner is on the table in about 30 minutes.
Creamy Shrimp Fra Diavolo
1 pound (454 g) extra-large shrimp (16- to 20-count), peeled and deveined
2 teaspoons (10 ml) crushed red pepper flakes
Pinch of salt and freshly ground black pepper
2 tablespoons (30 ml) olive oil or other cooking oil of choice
1 medium yellow onion, peeled and sliced
5 cloves garlic, peeled and minced
One 14½-ounce can diced or crushed tomatoes (San Marzano or home canned are best!)
½ cup dry white wine (optional)
½ cup unsweetened coconut milk
1 tablespoon (15 ml) minced fresh basil
- In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.
- Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp (being careful not to overcrowd the skillet) and sauté for about 2 to 3 minutes, or until just barely cooked through. If the skillet will be overcrowded, cook the shrimp in two batches. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.
- Add the onions and garlic to the skillet in which the shrimp were cooked, and sauté, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, wine and coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.
- Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.
- Remove the shrimp from the heat and serve at once.
VARIATIONS: While this recipe calls for shrimp, you could easily use scallops, chicken or pretty much any other protein of your choosing. If you don’t feel like a creamy dish (or you are averse to coconut), simply leave the coconut milk out.
Pro Tips
- Do not crowd the skillet when searing the shrimp. Cook them in two batches if needed - crowding steams them instead of browning them.
- Pull the shrimp when they are just barely cooked through. They finish in the hot sauce later, and rubbery shrimp cannot be rescued.
- Use San Marzano or home-canned tomatoes. The sauce is mostly tomatoes, so their quality is the flavor of the whole dish.
- Two teaspoons of red pepper flakes make it properly spicy. Halve the amount if you want warmth without the burn.
- Leave the coconut milk out if you are avoiding coconut or prefer a non-creamy sauce - the tomato and wine base stands perfectly well on its own.
Frequently Asked Questions
Can I use a different protein instead of shrimp?
Yes - scallops or chicken work well in this sauce. Whatever you choose, sear it first, set it aside, and return it to the pan at the end.
How spicy is creamy shrimp fra diavolo?
With 2 teaspoons of red pepper flakes it carries real heat. Reduce the flakes to 1 teaspoon for a milder sauce without losing its character.
Is this dish paleo and dairy-free?
It is. The creaminess comes entirely from coconut milk, and there is no pasta or flour involved - just shrimp, tomatoes, aromatics, and spice.
Can I make the sauce ahead of time?
Yes - simmer the sauce up to 2 days ahead and refrigerate it. Rewarm it gently and sear the shrimp fresh so they stay tender.
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