If you’re craving bold Caribbean flavors and creamy comfort in one dish, this Creamy Coconut Shrimp and Crawfish Tail recipe is a must-try. Made with jumbo shrimp, tender crawfish tails, vibrant vegetables, and a rich coconut cream sauce, it’s a hearty seafood dish that’s both satisfying and simple to make.
Every bite is packed with flavor—from the smokiness of paprika to the heat of scotch bonnet pepper, balanced by the sweetness of corn and bell peppers. Whether you’re making this for a special dinner or just treating yourself to something delicious, this recipe delivers tropical vibes straight to your kitchen.
Keep reading for the full ingredient list and step-by-step directions!
Creamy Coconut Shrimp & Crawfish Tail Recipe
Description
Creamy Coconut Shrimp & Crawfish Tail Recipe
If you're craving bold Caribbean flavors and creamy comfort in one dish, this Creamy Coconut Shrimp and Crawfish Tail recipe is a must-try. Made with jumbo shrimp, tender crawfish tails, vibrant vegetables, and a rich coconut cream sauce, it's a hearty seafood dish that's both satisfying and simple to make.
Every bite is packed with flavor—from the smokiness of paprika to the heat of scotch bonnet pepper, balanced by the sweetness of corn and bell peppers. Whether you're making this for a special dinner or just treating yourself to something delicious, this recipe delivers tropical vibes straight to your kitchen.
Keep reading for the full ingredient list and step-by-step directions!
INGREDIENTS
12 jumbo shrimp ( peeled and deveined)
Instructions
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Wash clean shrimp with water and lemon juice, ( pat dry). Wash crawfish tail with water and lemon juice ( squeeze excess water and pat dry ). Drizzle 1 tsp olive oil onto shrimp and 1 tsp onto crawfish tails. Season shrimp and crawfish with ½ tsp smoked paprika, onion powder, garlic powder, old bay seasoning, scotch bonnet pepper, ground coriander, salt and black pepper. Using your hands mix seasonings well into the shrimp and the crawfish tails. Set aside. Heat remaining 1 tbsp olive oil in a skillet with 1 tbsp butter, brown shrimp for 2 minutes on each side, set aside and d the same with crawfish tails, set aside also. In the skillet , add diced onions and minced garlic and grated ginger, sauté for 2-3 minutes, add bell peppers and tomatoes saute for 3 minutes, add carrots and corn stir well to combine, add coconut cream and hot water, stir well to combine, add remaining dry seasonings and mix well to combine. Cover and cook for 8-10 minutes, add shrimp, craw fish tails, lemon juice and remaining ½ tbsp butter. Stir well to combine, cover and cook another 10 minutes.
