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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.
To make cooking more efficient and successful, chop ALL ingredients before you start sautéing. It’s also helpful to open the cans so they’re ready to go when you need them.
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
Yield: 4 servings
Serving Size: 1 -1/2 cups
Ingredients
- 1 1/4 lbs peeled and deviened jumbo shrimp, weight after peeled
- 1 tsp olive oil
- 1 red bell pepper, diced
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 tsp crushed red pepper flakes, or to taste
- 14.5 oz can diced tomatoes
- 14 oz can light coconut milk
- 1/2 lime, squeezed
Instructions
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Last Step:
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Adapted from Fine Cooking
Nutrition
Serving: 1 -1/2 cups, Calories: 267 kcal, Carbohydrates: 9.5 g, Protein: 30 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 215 mg, Sodium: 397 mg, Fiber: 1.5 g, Sugar: 3.5 g
What an amazing dish this is! I’ve made it several times and we always enjoy it. This time I had to use regular coconut milk instead of light as that’s all we had on hand. It really did make a difference but either version is wonderful. We had quite a bit of the sauce leftover, so the next night we sautéed jumbo scallops, heated the sauce & served over rice. Fantastic! We still had some leftover sauce so we made fluffy scrambled eggs for breakfast the next day and poured the sauce over them just before serving. Amazing! Just thought I’d provide a few more ideas for this wonderful recipe.
Awesome!!!
This is such a delicious dish.. I added lemongrass, ginger and yellow curry..taste like something you would order in a Thai restaurant. My husband loves it. Have also made it with chicken instead of shrimp.. just as yummy!
I made this with a few substituted red onions for scallions (didn’t have any. I also used fresh parsley from garden (no cilantro).
I had to dice my tomatoes.
My 93 year old mom said to spicy.
By the way what were supposed to do with the 1/4 salt left.
Good
Wow! Just made this again and it was delicious! I make it for the two of us and only use 1/2 lb shrimp. It really is good.
Tried this recipe tonight.
Additions:
-Kale (at the end with the citrus)
-Lemon (lime wasn’t available)
-Adobo (added with shrimp)
Came out amazing. We loved it. Will definitely make it again. Thanks for the recipe!
Made this with 1/2 can coconut milk , no tomatoes but added green beans that needed eating as well as a red chilli pepper instead of flakes. Such good flavour served over jasmine rice
Absolutely fabulous, have made it three times now. I crave it. I have made it with both light and full coconut milk. I also do orange pepper and a little kale for better color and presentation. I have also served it over coconut Jasmine rice, yummy, and goes further.
Recipe was amazing I loved it 😍😍😍, instruction where easy to follow, next time I think I’ll add crab legs or lobster tail.
HI there, I love this recipe. I would like to make it for my brother who is caring for my 98 year old mom and needs some TLC meals. But he doesn’t like coconut!!! What can i use as an alternative? it doesn’t have to be creamy. Would chicken or veg broth work? Rice milk? Thank you,
Soy or rice milk could be used.
I can’t beleive how tasty this is! I live on the Gulf coast near the water and am fortunate enough to buy shrimp off the boat. My winter garden just blew up with tomatoes, cliantro and colored peppers, so I was looking for something to do with them. Other than using fresh tomatoes, the only change was I added a little curry powder. BOOM! Instant Thai.
Loved it!
AMAZING. THE AROMA FROM THE INGREDIENTS FILLED MY KITCHEN
THIS WAS EASY AND SO DELICIOUS
Delicious and fast. Hubby loved flavor and the perfect heat from 1/2 t red pepper flakes. I added thinly sliced carrots on bias, kafir lime leaves, and baby corn. Will definitely serve to guests.
While my husband loved the recipe, the coconut taste did not come through at all. Used regular coconut milk , not low fat.
This is even better with a couple of tablespoons of fish sauce at the end with the lime juice.
This may sound silly .. but is the serving .5 cup or 1.5 cup? Thanks 😊
1,5 cups. 🙂
I’m often trying to find recipes that feel like restaurant quality. THIS feels like a recipe I would get at a sit-down restaurant! Simple, but soooo flavorful. I used full-fat coconut milk because I couldn’t find lite, and skimped a little on the shrimp but threw in a cubed chicken breast and served over jasmine rice. I did not drain the diced tomatoes and was not afraid of it getting kind of stewy. It made a delicious broth and I’m definitely throwing this into my regular rotation. Thank you as always for your delicious creations!!
I wanted to print this recipe and instead got pages and pages of comments. Seems there is no easy way to print the ingredients and the cooking method.
Click on the “jump to recipe” button and then you will see a black print box under the picture.
Wonderful! Thank you Gina!! This dish was a hit and we had enough left over for lunch the next day. One tiny suggestion though would be to amend the recipe to put in to drain the tomatoes. I checked the notes/comments before I made it but I’m sure others would appreciate it. I made this with my Lemon Herb rice dish and it was wonderful. Also, it makes plenty of sauce! Next time I make it, I am thinking of freezing the leftover sauce and then using it on salmon.
Holy crap, this was SO GOOD. I followed the recipe exactly aside from adding some minced ginger and snow peas. It was truly delicious, and will be a regular part of my rotation.
Oh my so delicious. I simmered the sauce uncovered for a while to reduce the sauce, (before adding the shrimp), and the result was creamy, flavorful deliciousness! Don’t skip the fresh cilantro, scallions and lime juice. They make the dish. Doubled the recipe, used 1/4 the amount of red pepper flakes making the very slight heat just perfect for us. Used coconut-ginger rice cut with cauliflower rice. A definite home run!
We loved this dish. However I felt the sauce could have been richer, thicker. It was a bit watery. Next time I am going to let the sauce simmer uncovered. Any other suggestions?
I use your recipes all the time! Thank you!
Definitely drain the tomatoes!
This was my second time ever cooking shrimp — I used the frozen jumbo kind. THis was a winner in my house. I used dried cilantro and added some baby spinach.
Delicious! My newest favorite recipe. Light on calories. Loaded with flavor. Planning to serve this as a weekly taste treat.
This recipe is a weeknight staple for me, it’s so quick and delicious! I love it with jasmine rice.