Creamy Coconut Milk Shrimp Gnocchi with Mushroom and Kale

Creamy Coconut Milk Shrimp Gnocchi. Simple, yet loaded with flavors dish. Perfect for busy weeknights when you need something special and delicious but simple to make and healthy at the same time!

Guys, this coconut milk shrimp gnocchi dish is amazing. If you crave comfort food you will love this. I promise.

EASY AND HEALTHY SHRIMP DINNER RECIPE

Do you struggle to get dinner on the table on weeknights? Even as someone who loves cooking and does it every day, there are nights when I just can’t come up with anything else but pasta.  It’s not a bad thing at all, since it’s my forever favorite dish but sometimes you need to change it up a little, you know?

This coconut milk shrimp gnocchi  makes such an easy and healthy weeknight dinner meal. You can have it all ready on the table in just 30 minutes! When using store-bought gnocchi, this dish literally takes no effort at all! 

COCONUT MILK SHRIMP INGREDIENTS

Avocado oil – for sautéing onion, garlic and shrimp. Any oil will work great but avocado oil is my favorite cooking oil ever.

Onion and garlic – these add so much flavor!

Mushrooms and kale – my favorite ingredients to add to comfort foods!

Shrimp – I like using wild-caught frozen shrimp from Costco.

Vegetable broth – Choose low-sodium and organic if possible.

Flour – all-purpose or gluten-free to thicken up the sauce. I like using tapioca flour

Coconut milk – Best substitute for heavy cream ever! Make sure to use canned full-fat coconut milk to get all the flavor!

Lemon juice – add just a bit for a kick!

Salt & pepper – I usually don’t put specific amount in recipes, since we all have a different taste. I love adding both throughout cooking. 

If you’re in need of weeknight recipes, check out my simple and healthy dinner recipes! Let me know if you make this Creamy Coconut Milk Shrimp Gnocchi!  Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Creamy Coconut Milk Shrimp Gnocchi with Mushroom and Kale

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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 31 voted )

Ingredients

1 pound gnocchi

2 tbsp avocado oil, divided

1 medium onion, chopped

3 garlic cloves, minced

3 cups mushrooms, sliced

1 pound shrimp, peeled

1 1/2  tbsp flour (all-purpose or gluten-free such as tapioca)

1 1/4 cup vegetable broth

3/4 cup full-fat coconut milk

1 cup kale, chopped

1 tbsp lemon juice

pink salt

black pepper

fresh parsley for garnish (optional)

 

Instructions

1. Heat up avocado oil. Add onion, pinch of salt and saute until softened for about 5 minutes.
2. Add garlic and mushroom and continue to cook, stirring occasionally, for another 5 minutes. Then transfer the mushroom mixture to a bowl
3. Meanwhile, cook gnocchi according to directions on the package.  Rinse with cold water, drain and set aside.
4. Add remaining tablespoon of oil to the pan. Add shrimp, salt and pepper and cook until pink, about 2-3 minutes per side. Stir in the mushroom mixture and flour.
5. Add in the veggie broth and coconut milk. Bring it to a boil, lower heat and allow it to simmer for about 5 -8 minutes, stirring occasionally. Stir in chopped kale and lemon juice. Adjust salt and pepper to taste.
6. Divide between bowls and garnish with fresh parsley if desired.